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

Yellow background with black line drawing of Gino's East Pizzeria, featuring a two-story building with large windows and a storefront with an awning.
A woman wearing glasses and a shirt with a collar, smiling and pointing her finger at the camera. She appears to be in an indoor setting with shelves or cabinets in the background. The image has a yellow filter and a black border around it.
Vintage sign advertising Gino's East, famous for pizza in a pan, located upstairs and downstairs, with a Budweiser beer ad on draught.
A woman wearing glasses, a black hat, and an apron preparing food in a pan in a kitchen.

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

Yellow background with black line drawing of Gino's East Pizzeria, featuring a building with large windows, a striped awning, and a tower with a small balcony.
Text about the differences in pizza-making, featuring Alice Mae, a pizza cook and recipe developer, explaining her unique sauce application method and crust recipe at Gino's East restaurant.
A woman wearing glasses and a jacket, smiling and pointing at the camera, in an indoor setting with shelves in the background.
A person in glasses and a headscarf cooking food in a pan in a kitchen.

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.

Illustration of Gino's East Pizzeria storefront with a yellow facade, featuring a two-story building with large windows and a striped awning over the entrance.
A newspaper article with yellow background discussing different types of pizzas, focusing on Alice Mae's unique sausage-and-cheese pizzas and her secret dough recipe.
A woman smiling while giving a thumbs-up gesture
A person wearing glasses, a hat, a white shirt, and an apron, cooking in a kitchen.

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.

A black and white graphic with text that says "Gino's East ... Famous ... Pizza in a Pan."

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?

A newspaper article discussing the differences in pizza preparation, highlighting Alice Mae's unique crust recipe and her secret dough conditioner developed for Chicago-style deep dish pizza, with quotes from Peter Skursis and Jim Banakis.
Black and white illustration of a building with a sign that reads "Gino's East Pizzeria," featuring a storefront with an awning, windows, and decorative elements.

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.

A woman wearing glasses and an apron, smiling, pointing her index finger upward. She is in a kitchen or food service environment.

Alice Mae Redmond 📸Charles Cherney

A woman wearing glasses, a beanie, a chef's apron, and gloves preparing food in a kitchen.

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.

A yellow page newspaper article with the headline "Gino's East ... Famous ... Pizza in a Pan". It features two black-and-white photos, one of a woman smiling and talking on the phone, and the other of a woman with glasses preparing a deep-dish pizza. The article discusses the history and craftsmanship behind Gino's East pizza.
A vintage newspaper article promoting Gino's East pizza, featuring two black-and-white photos of women, one of Alice Mae Richmond in a kitchen with a pizza, and another of her in a kitchen with a pizza pan, along with text describing her story and the restaurant.

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.

  • A table filled with various dishes including pizzas, salads, chicken wings, sandwiches, French fries, and drinks.

    DOUGH

    Made from scratch everyday & GMO free

  • People gathered in a lively restaurant or bar decorated with large red and white balloons and hanging lights, with a bar area in the background.

    TOMATOES

    Family-grown from California

  • A comedy bar with a wooden wall background illuminated by pink and purple lighting. A large sign reads 'The Comedy Bar' with a stool placed in front of the wall.

    CHEESE

    From Wisconsin, designed especially for pizza

  • Three people sitting at a table, two women and one man, smiling and enjoying drinks with red straw. One woman is sipping from a straw with a word 'Pussy' written on it, and the other woman has a drink with a word 'Party' written on it. They are in a cozy, dimly lit setting.

    SAUSAGE

    Made in Chicago for Chicago

A pixelated or glitch art background with black and white grid patterns.

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.

  • A spread of various dishes including pepperoni pizza, salad, chicken wings, French fries, sandwiches, and beverages on a wooden table with white textured placemats.

    DAIRY FREE

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

  • A lively restaurant or party venue filled with people, decorated with large red and white balloons, and illuminated with warm lighting.

    QUALITY INGREDIENTS

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

  • Comedy bar stage with a stool, people sitting in the audience, and a sign behind the stage reading 'The Comedy Bar' against a wooden wall with purple lighting.

    SUSTAINABLY SOURCED

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