Gino's East abrió en 1966 en East Superior Street cuando dos taxistas, Sam Levine y Fred Bartoli, y su amigo George Loverde compraron un edificio y, en palabras de Levine, "no sabíamos nada de pizza". La masa la trajo la cocinera Alice Mae Redmond, que llegó de Pizzeria Uno con su propio "acondicionador de masa" secreto e hizo aquí la deep dish durante 29 años; el historiador de la pizza Peter Regas lo rastreó hasta una receta familiar de galletas con más grasa y crémor tártaro. Las firmas en todas las paredes empezaron en los años 70, cuando los clientes grababan sus nombres en las mesas y el personal acabó dándoles rotuladores.
Servicios e instalaciones
Comer en el localPara llevar
Horario
- lun Cerrado
- mar–jue 11:00–21:00
- vie–sáb 11:00–22:00
- dom 11:00–21:00
Fotos
Reseñas
4.4
Buena
- 5 18,806
- 4 3,384
- 3 1,269
- 2 534
- 1 597
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Chase E 2 months ago5.0
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Ilhan Tanir 3 months ago5.0
Surprising Meatballs, but the Bread Couldn’t Handle the Heat I originally came to Gino’s East on a recommendation to try their famous deep-dish pizza; I certainly didn't want to leave Chicago without tasting one of the city's most iconic dishes. However, once I arrived, I realized their signature pies are designed for 2–3 people and require at least 45 minutes to cook. Since I was in my final hour in the city and traveling solo—with no way to take leftovers on a plane—I pivoted and settled on the meatball sub instead. I almost never order meatballs or a meatball sub at a restaurant. I make a pretty mean meatball at home, and I usually don't have much confidence that a restaurant's version will measure up. However, Gino’s meatballs were rich, flavorful, and moist, with a distinct Italian seasoning that was perfectly executed. I was very happy to find such high-quality meatballs, which came served with a side of French fries. The "Structural" Issue My only real complaint is that the bread was quite lumpy and wet. While the tomato sauce was excellent, the bread simply couldn't stand up to it. I found myself wondering why the bread isn't made more resilient—perhaps toasted longer or even slightly charred—so it can hold its shape before dissolving into a wet dough by the time it reaches the table. I tried "998 different ways" to hold the sandwich together, but it was impossible; the bread crumbled and the meatballs fell out with every attempt at a bite. I eventually had to ask for a fork to finish my meal. While the taste was great, a sub you can't actually pick up is a bit of a disappointment.
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Holly Yoo 4 months ago5.0
Our experience this evening at Gino’s was 10/10!! We’re visiting Chicago from out of town and had been recommended Gino’s by an acquaintance. It certainly didn’t disappoint! The deep dish and garlic bread were incredible and the atmosphere was very laid back and enjoyable. Blake was our server and he was extremely personable and such a joy to talk to! If we’re ever back in the city, we’ll definitely be back here!
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Jon Rustad 5 months ago5.0
My wife and I were visiting Chicago for a few days to celebrate her birthday and in pound Gino’s East through a Gemini recommendation! The atmosphere is awesome, take time to look through the pictures on the walls up upstairs with all the celebrities and their notes. This is a great stop! The food was delicious and very filling! We ordered the sampler appetizer, highly recommend mozzarella sticks with ranch, very unique and delicious taste. We have the four meat, deep dish, pizza, another hits. It was topped off with the birthday brownie pan! And the service, top-notch! Yana was so friendly and helpful, and just made the experience even better than it already was! Thank you for a great experience for these visitors!
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Christina Jones 2 months ago3.0
Service and atmosphere was awesome, food was honestly mid. Thin crust is at the level of what I’d get buying tostinos pizza from the store, and spinach artichoke dip was alright, nothing to write home about, definitely needs to be warmer with more flavor. Shout out to our server Paul.
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Nicholas Gates 2 months ago5.0
Gino's East on Superior completely delivered on an incredible meal! We started with the sticks and dips appetizer, which was the perfect way to kick off the night—the dips were flavorful and pair perfectly with the crispy mozz sticks and
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Ying Xiao 4 months ago4.0
When in Chicago, how can you miss out on deep-dish pizza? We found this old restaurant that opened in 1966, and everyone was very satisfied. I personally would give it an 8/10, but everyone else gave it a 10.
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Jim D 4 months ago5.0
I finally made it to Gino’s East in Chicago, and wow—this place is the real deal. I ordered their classic Chicago deep dish pizza and the deep-fried mozzarella sticks as a starter.
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S V 3 months ago5.0
If you're searching for the best pizza in Chicago, look no further...Gino's East absolutely lived up to the hype! We were on a mission to find the best pizza in the city, and choosing this place turned out to be the best decision we could
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Kelsey's Gluten-free a month ago5.0
Place has 2 levels but we sat at the bar down stairs and got drinks and food. I'm gluten free and they do have options for you. It is not deep dish. Pizza is thin crust but it was really good. Its personal size so if you sharing I'd ordered
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Anonymous
I have been coming to Gino's East for about 40 years now. I remember when there were lines of people down Superior St waiting to get in. It has always been one of my favorite places to dine. The quality of the food and service has always been top-notch. I left Chi-Town in 1993, and my partner and I now plan yearly visits. Gino's East is always on our list. This year, we planned our visit of Friday, 10/2, our 29th anniversary. I made a note of this when I made the reservation. We were a bit early for lunch (between 12-12:30 PM) and there were still people ahead of us. Most of these customers were seated in the bar area. Our host Ethan greeted us and said we would be seated upstairs which is more fun, so I was happy. He tried to sit us at a table that was in full sun (no offer to lower the shade). I told him I was sun sensitive, to which he huffed at me and said "Well I guess you could sit at this one" which was also in a tight corner. We are both tall, and I have a bad back injury. I asked if we could have a booth (which was right around the corner and vacant) and he huffed at me again and said "This the best I can do" and walked away. I sat there for an hour in a hot corner. There was no problem with our server. He did his best, but we had to rush through lunch because I was in pain. I wasn't asking for a booth to be difficult, but wasn't even given the chance to continue the conversation with Ethan. He just left. My partner and I live in the Napa Valley, and the most important word is "hospitality". Ethan doesn't understand this word, and is in the wrong line of business. The customer pays your salary, and needs to be treated the same way you would treat your boss. I tried to reach out to the corporate email listed on their site twice, and never heard back. All the other restaurants we visited were all about "Happy Anniversary" with complimentary prosecco. I still love Gino's East, but am hesitant to return if this is the type of employee that is deemed fit for the job.Read more
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Anonymous
We had a show at Broadway Playhouse, and looked for a place to eat nearby. We also wanted to try deep dish pizza while in Chicago. We did not make a reservation since we ate early at 4:30. We were seated immediately. Zach S was our server, and he was terrific!! He told us deep dish takes about 1 hour to cook-we were fine, as we had the time for a relaxing dinner. Gino's has their own beer made specifically for them-although they are not a brewery. Awesome-we had Gino's Lager and it was good! Our pizza was Chicago Fire on one side, Spinach Margarita on the other. We also ordered Antipasti-which contained actual pasta...which was new to us. All of the food was amazing! The atmosphere was fun. Seating is tight-but everyone was friendly! Highly recommend!Read more
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Anonymous
Gino's East is by far the best sausage pan pizza in Chicago. The perfect amount of cheese, delicious crust, and a solid Frisbee of sausage on top. Perfect. A++ But it takes 45-60 minutes to cook (worth it), but we were in a hurry and tried what they call their "tavern style" pizza. It's a C-, average to mediocre at best. It's not thin and crispy enough to be true tavern style (a style I normally love), and quite flavorless. It was a huge disappointment. And our waiter wasn't especially helpful or attentive even though we were early for dinner and it was relatively empty. A thoroughly disappointing experience for our favorite pizza joint. When you go, remember to bring a few thick Sharpies, especially light-colored ones, to write on the walls.Read more
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Anonymous
Nice vibe in the restaurant, but received our small deep dish over an hour after ordering and it did not arrive hot. Poor experience for my first deep dish... Also crust is made of cornmeal, so avoid if you have allergies.Read more
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Anonymous
Pizza was amazing. Service was wonderful! Elise is great! Highly recommend!Read more
