gino's east

hyper-industrial & multi-story restaurant where i was unsure if i should order lunch or report for a shift machining wing nuts. mid sunday afternoon w/ plenty of room at the bar, but by the nature of the main attraction deep dish pizza, be prepared to occupy yourself for about 3/4 hour. plenty of tv’s to see if so inclined.
any small pie will run you ~$25 or more, w/ mushroom & patty sausage being my selection. oddly, extra vegetable & protein ingredients were priced the same, so selectivity may be required. the casserole-like chicagopizzais always satisfying, but i’ve had better than gino’s version. while the sausage & sauce were excellent, 45’ in the oven were apparently not enough to fully melt the mozzarella layer. noble effort but will try another when next in town.

my coworkers and i demolished some beer and pizza.  the place had big booths, was covered in graffiti, and was loud and fun.  those of us who snuck out forpizzainstead of fancy food were in blissfulpizzaheaven.  we walked back to the hotel in food hazes, and i'm sure i wasn't the only one who went to bed early extremely fat and happy. yum.

every time i visit chicago this is a must dopizzaplace. i love the deep dish and the ambience. the graffiti messages on the wall really add to the nostalgia of the place.

you'll need to wait for thepizzapie...but it will be worth it!. so the waiter tells me that they make realpizzapies...and like pies, it takes time for it to actually bake. so i waited and waited...and it was worth the wait!

love the place! the decor is crazy...graffiti all over the place...kind of dark, with writing all over the booths...

as far as the pizza, they hold their own against ny style pizzas. i'm originally from nyc....and i absolutely love ny style pizzas with their thin crusts that make it easy to fold and eat. but i can get used to eating these thick chicago style pies!

i recommend this place. thepizzawas thick, hot, and loaded with sausage. the crust was perfect!

ewwwwwwww the crust is dry and tastes like it's made of corn flower, looks like it too and bland. the sauce is watery and mypizzawas swimming in it. the stuffing was undercooked. store bought is better. the fountain pop was amazing. not something chi-town should be impressed about.

we're on our thirdpizzaplace in three days. this time? gino's east.gino's east was just a block or two from the hotel, so we stopped here for lunch. we actually arrived here slightly before they opened, and we waited outside the doors with a few others for them to let us in (damn tourists). there is writing all. over. the. walls. and. seats. it's everywhere! which is mostly fine, but i was worried about sitting on it. no worries.after being seated, we ordered the "gino's supreme," with pepperoni. it comes with pepperoni or italian sausage, onions, green peppers and mushrooms. since giordano's switched our order, and we ended up with sausage, we still had yet to try one with pepperoni. after the waiter read the order back, he said "pepperoni deep dish," which i assumed meant a gino's supreme with pepperoni. when he came back with our drinks, i clarified, and he basically told me i said it incorrectly (nope) and rushed back to fix it. k.but, it came out correctly, though i can't say it was my favorite pie. it has a very, very buttery, flaky crust. it almost seemed like i was eating an actual pie crust. i like the crisper crusts better. the sauce and toppings were just ok. little soggy, not a ton of flavor. but, it had the best cheese, by far. ooey and stringy. very good.

after our disappointing lunch at pizzeria uno, i admit that we were a bit anxious to find a good deep dishpizzain chicago. not that we thought it was impossible, but, being there few days, we really wanted to go to a good place that would erase our past experience. and we did. after a walk to the navy pier, we looked uppizzaplaces and ended up at gino’s east, a homegrown chain that serves an amazing pizza. i know that the term chain gives a negative image of the place, but, in this case, it should not. they have places in quite few cities, except unfortunately new york, but who knows, maybe one day! i would surely love to see them in the big apple, theirpizzabeing superb: the crust has this golden color and texture that i could have sworn was because of corn meal, but no, it is due to the olive oil they put in it. it comes with a deliciously sweet tomato sauce, that tops a large amount of cheese (we asked for extra cheese and some blue). thepizzacooks for 45 minutes and comes very hot in a cast iron dish. after the first bite, you do not care that you might burn your mouth eating it: it is so good and flavorful. you get the crunchiness and crumbliness of the crust with the sweetness of the tomato sauce and suddenly the flavor of the cheese, especially the blue that pairs well with the tangy tomato sauce. sublime!

best deep dishpizzai've ever had! gino's east had fantastic service and even better food. we had an odd situation where we need apizzathat was half vegetarian and half meat lover's, and they did a great job, the halves were very different, but both were delicious. it does take a little bit of time, both to get a table, and for those tantalizing deep dish pizzas to cook, so maybe not the right spot if you're in a hurry, but if you have the time, it is well worth spending it at gino's east. the atmosphere, especially the names written on the wall (you can probably find mine if you look long enough), as well as the history add an extra dimension to the experience for those who enjoy such things. stop reading this and head there now! ;)

thepizzawas quick and high caliber. quickpizzafrequently implies bunches of oil or low quality garnishes. gino's has top notch sustenance at sensible costs. profoundly suggested.

awesomepizzafor a first time experiencing chicago style pizza

i found thepizzavery good and i would highly recommend this as a great place to eat. make reservation if you are in a hurrry though.

it was great to get a chance to be in chicago and eat at gino’s east original location again. surprisingly, we were able to get right in on a wednesday. we had a great server and their deep dishpizza(meat lovers) took a while (one hour), but it was worth it. we enjoyed it.

we were told this place was a must on our chicago visit. it's deep, think and filling. greatly enjoyed by our party. fun atmosphere! bring your sharpie so you can sign their graffiti covered walls! bestpizzai ever ate? no, but worth a visit!

gino's east pizzeria restaurant owned by ivan himmel has many menu options but they are most famous for their chicago-style pizza, and several other differentpizzastyles developed in the city of its namesake. this style is a deep-dishpizzawith a crust up to three inches tall at the edge, slightly higher than the ingredients, which include large amounts of cheese and chunky tomato sauce. chicago-stylepizzais most commonly known for the deep-dish style ofpizzathat was first introduced outside the metropolitan area at pizzeria uno in 1943, reportedly by uno's founder ike sewel. however, a 1956 article from the chicago daily news asserts that uno's originalpizzachef rudy malnati developed the recipe.

very cool inside. i loved thepizzait was very delicious. the service was out of the park. it was the coolest view of chicago, (we sat on the top patio). it was my first time having deep-dishpizzaand i loved it. the wait wasn't that bad but we waited about 2 hours for are entrees. i would definitely go back here!

delicious chicago style deep dish, great service, and old beer! the crust is the cornmeal style unlike some of the other chicago stylepizzajoints