Lettuce with old salad and missing items. NO 4 Cheese Pizza. Slow service.
Pizza was gooood. Server was OK
St Charles location has closed for good. However, they will accept at any location.
The gourmet pizza industry as a whole is struggling due to the infamous $5 garbage pizza in a struggling economy. They don't taste nearly as good...they could be compared to tomato flavored dough with a splash of cheese...but heck....they're FIVE bucks!
Anyways the location always had excellent zza and the other locations still do...it was a long, great run.
The service was really good, Nicole was my waitress and she did a great job, however the pizza was terrible, I went to Gino East because they are known for their patty sausage on their pizza, however when I order sausage on my pizza, they put crumble sausage on it and it was not good at all. Also, they did not give me my full value for my groupon, I did not feel like going back and forth with them about the groupon, after the ordeal with the sausage. I was not happy at all.
Pizza was okay. Reminded me of their frozen pizza. Service was adequate but not very attentive. Probably will not return.
We had a great dining experience at Gino's East in Barrington. The service was fast and friendly and the pizza was delicious! We will definitely be back soon.
Great pizza polite prompt service.
Very friendly and attentive staff and waiter; pizzas were fresh out of the oven and quite tasty!
From Our Editors
In 1966, two cab drivers and their friend finally became fed up with their stop-and-go lives full of honking horns and rush-hour traffic. So they shut off their engines, handed in their keys, and took root. They invested in property just off the bustling Magnificent Mile, but then didn’t know what to do with it. According to a 2004 profile in the Chicago Tribune, they got their direction when someone finally said, “Put pizza in it.”
Today, Gino’s still stands at its original spot on Michigan and Superior but has also stretched to a number of other city and suburban locations. Whether dining downtown or in one of the suburban locations, customers find Alice Mae’s signature crust piled with mounds of cheese, sauce made from vine-ripened tomatoes, and plenty of fresh toppings—from sausage and pepperoni to jalapeños and ground beef. Hot from the oven, pizzas arrive at tables snuggled inside seasoned deep-dish pans, ready to welcome a fork and knife. Thin-crust varieties are also available for those who don’t know how to work silverware, as is a bounty of sandwiches.