GINO’S EAST HISTORY

Since opening in 1966, Gino’s East has maintained its reputation as one of Chicago’s most loved pizzerias.

The original Gino's East was opened by two taxi drivers, Sam Levine and Fred Bartoli, along with a friend, George Loverde. Driving up and down the Magnificent Mile, Levine and Bartoli knew a hit pizza spot right off of this busy stretch of road would be a sound investment. From this decision, Gino’s East was born! Our flagship is located at 162 E Superior St. – just steps away from the famed Magnificent Mile where the original Gino’s idea was born.

Loverde was born in Sicily, and Bartoli was a first-generation Italian American – but they they weren’t the ones who created the recipe that would make Gino's famous. The owners of the new pizzeria hired Alice Mae Redmond, a phenomenally talented woman who had developed a special dough recipe after working as a pizza chef at a competing restaurant over the previous 17 years. She was happy to take the reins in this new kitchen, and would spend the next 29 years creating the pizzas that made Gino's East famous. So… what makes her secret recipe so secret?

The secret is ingrained in the process and ingredients! Alice Mae’s method slowed down the entire pizza making operation; she would tenderly stretch the dough into the pan instead of slapping it around, and gently coax the sauce into each pie instead of splattering it. The other element that makes Gino’s pizza so unique – well, that’s the secret! In addition to her perfected recipe, Alice Mae created a secret dough conditioner. To this day, this dough conditioner is what gives our crust it’s special texture and taste; it’s the ‘it factor’ that makes our pizzas taste like no other.

📸 Alice Mae Redmond by Charles Cherney

GINO’S EAST HISTORY

Since opening in 1966, Gino’s East has maintained its reputation as one of Chicago’s most loved pizzerias.

The original Gino's East was opened by two taxi drivers, Sam Levine and Fred Bartoli, along with a friend, George Loverde. Driving up and down the Magnificent Mile, Levine and Bartoli knew a hit pizza spot right off of this busy stretch of road would be a sound investment. From this decision, Gino’s East was born! Our flagship is located at 162 E Superior St. – just steps away from the famed Magnificent Mile where the original Gino’s idea was born.

Loverde was born in Sicily, and Bartoli was a first-generation Italian American – but they they weren’t the ones who created the recipe that would make Gino's famous. The owners of the new pizzeria hired Alice Mae Redmond, a phenomenally talented woman who had developed a special dough recipe after working as a pizza chef at a competing restaurant over the previous 17 years. She was happy to take the reins in this new kitchen, and would spend the next 29 years creating the pizzas that made Gino's East famous. So… what makes her secret recipe so secret?

The secret is ingrained in the process and ingredients! Alice Mae’s method slowed down the entire pizza making operation; she would tenderly stretch the dough into the pan instead of slapping it around, and gently coax the sauce into each pie instead of splattering it. The other element that makes Gino’s pizza so unique – well, that’s the secret! In addition to her perfected recipe, Alice Mae created a secret dough conditioner. To this day, this dough conditioner is what gives our crust it’s special texture and taste; it’s the ‘it factor’ that makes our pizzas taste like no other.

📸 Alice Mae Redmond by Charles Cherney

GINO’S EAST HISTORY

Since opening in 1966, Gino’s East has maintained its reputation as one of Chicago’s most loved pizzerias.

The original Gino's East was opened by two taxi drivers, Sam Levine and Fred Bartoli, along with a friend, George Loverde. Driving up and down the Magnificent Mile, Levine and Bartoli knew a hit pizza spot right off of this busy stretch of road would be a sound investment. From this decision, Gino’s East was born! Our flagship is located at 162 E Superior St. – just steps away from the famed Magnificent Mile where the original Gino’s idea was born.

Loverde was born in Sicily, and Bartoli was a first-generation Italian American – but they they weren’t the ones who created the recipe that would make Gino's famous. The owners of the new pizzeria hired Alice Mae Redmond, a phenomenally talented woman who had developed a special dough recipe after working as a pizza chef at a competing restaurant over the previous 17 years. She was happy to take the reins in this new kitchen, and would spend the next 29 years creating the pizzas that made Gino's East famous. So… what makes her secret recipe so secret?

The secret is ingrained in the process and ingredients! Alice Mae’s method slowed down the entire pizza making operation; she would tenderly stretch the dough into the pan instead of slapping it around, and gently coax the sauce into each pie instead of splattering it. The other element that makes Gino’s pizza so unique – well, that’s the secret! In addition to her perfected recipe, Alice Mae created a secret dough conditioner. To this day, this dough conditioner is what gives our crust it’s special texture and taste; it’s the ‘it factor’ that makes our pizzas taste like no other.

Alice Mae Redmond 📸Charles Cherney

GINO’S EAST HISTORY

Since opening in 1966, Gino’s East has maintained its reputation as one of Chicago’s most loved pizzerias.

The original Gino's East was opened by two taxi drivers, Sam Levine and Fred Bartoli, along with a friend, George Loverde. Driving up and down the Magnificent Mile, Levine and Bartoli knew a hit pizza spot right off of this busy stretch of road would be a sound investment. From this decision, Gino’s East was born! Our flagship is located at 162 E Superior St. – just steps away from the famed Magnificent Mile where the original Gino’s idea was born.

Loverde was born in Sicily, and Bartoli was a first-generation Italian American – but they they weren’t the ones who created the recipe that would make Gino's famous. The owners of the new pizzeria hired Alice Mae Redmond, a phenomenally talented woman who had developed a special dough recipe after working as a pizza chef at a competing restaurant over the previous 17 years. She was happy to take the reins in this new kitchen, and would spend the next 29 years creating the pizzas that made Gino's East famous. So… what makes her secret recipe so secret?

The secret is ingrained in the process and ingredients! Alice Mae’s method slowed down the entire pizza making operation; she would tenderly stretch the dough into the pan instead of slapping it around, and gently coax the sauce into each pie instead of splattering it. The other element that makes Gino’s pizza so unique – well, that’s the secret! In addition to her perfected recipe, Alice Mae created a secret dough conditioner. To this day, this dough conditioner is what gives our crust it’s special texture and taste; it’s the ‘it factor’ that makes our pizzas taste like no other.

Alice Mae Redmond 📸Charles Cherney

GINO’S EAST HISTORY

Since opening in 1966, Gino’s East has maintained its reputation as one of Chicago’s most loved pizzerias.

The original Gino's East was opened by two taxi drivers, Sam Levine and Fred Bartoli, along with a friend, George Loverde. Driving up and down the Magnificent Mile, Levine and Bartoli knew a hit pizza spot right off of this busy stretch of road would be a sound investment. From this decision, Gino’s East was born! Our flagship is located at 162 E Superior St. – just steps away from the famed Magnificent Mile where the original Gino’s idea was born.

Loverde was born in Sicily, and Bartoli was a first-generation Italian American – but they they weren’t the ones who created the recipe that would make Gino's famous. The owners of the new pizzeria hired Alice Mae Redmond, a phenomenally talented woman who had developed a special dough recipe after working as a pizza chef at a competing restaurant over the previous 17 years. She was happy to take the reins in this new kitchen, and would spend the next 29 years creating the pizzas that made Gino's East famous. So… what makes her secret recipe so secret?

The secret is ingrained in the process and ingredients! Alice Mae’s method slowed down the entire pizza making operation; she would tenderly stretch the dough into the pan instead of slapping it around, and gently coax the sauce into each pie instead of splattering it. The other element that makes Gino’s pizza so unique – well, that’s the secret! In addition to her perfected recipe, Alice Mae created a secret dough conditioner. To this day, this dough conditioner is what gives our crust it’s special texture and taste; it’s the ‘it factor’ that makes our pizzas taste like no other.

Alice Mae Redmond 📸Charles Cherney

INGREDIENTS THAT SET US APART

As a family company ourselves, we take pride in being able to say we source our ingredients from family-run organizations. From the California tomatoes in our sauce to the sausage made here in Chicago, you can eat happily knowing that your deep dish is made with the best ingredients.

  • DOUGH

    Made from scratch everyday & GMO free

  • TOMATOES

    Family-grown from California

  • CHEESE

    From Wisconsin, designed especially for pizza

  • SAUSAGE

    Made in Chicago for Chicago

FIRST TO OFFER VEGAN CHEESE

Our food team worked around the clock to finally bring a vegan option to our deep-dish and thin-crust lineup, and in 2019, Gino's East became the first major Chicago Deep Dish restaurant to offer vegan cheese as an option.

  • DAIRY FREE

    Our new vegan cheese formula is not only dairy free, but nut free, gluten free, egg free, AND soy free!

  • QUALITY INGREDIENTS

    Created from coconut oil, pea protein, and potato starches, our new cheese is guilt free and safe for allergens.

  • SUSTAINABLY SOURCED

    From the way it's grown, sourced, and packaged, Daiya has taken the same pact as us to reduce their carbon footprint.