Gino's East of Chicago

Italian Restaurant
10343 Indianapolis Blvd, Highland, IN 46322 10343 Indianapolis Blvd, Highland Directions
+12199229785
This place has not been rated by customers.
93% of 256 customers recommended
This place is closed.

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Tips

65 Tips
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Report | a year ago
Staff very friendly and professional.
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Report | 4 years ago
Great place to eat
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Report | 4 years ago
Great place! great staff! Well be back soon!!
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Report | 4 years ago
Keep up the good service and great pizza
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Report | 4 years ago
Great Staff
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Report | 4 years ago
Loved this pizza for years
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Report | 4 years ago
great service. great pizza
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Report | 4 years ago
I left disappointed.
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Report | 4 years ago
We had dinner in the bar so we could watch the hockey game. The bartender was so nice and even though she was extremely busy her service was excellent! I definitely will return.
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Report | 4 years ago
Will go back!!
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From Our Editors

In 1966, taxi drivers Sam Levine and Fred Bartoli 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. Along with pal George Loverde, 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.”

Though the rest is history, it wasn’t quite easy. Bartoli and Loverde came from Italian and Sicilian backgrounds, but neither knew the key to a good pizza. It wasn’t until they hired Alice Mae Redmond, the woman responsible for the dough at Pizzeria Uno, that the Gino's East Chicagoans know and love was truly born. Although Alice Mae retired back in 1989, the recipe for her flaky, golden deep-dish pizza crust lives on.

Today, Gino’s still stands at its original spot on Michigan and Superior but has also stretched to 10 other city and suburban locations. Whether dining downtown or in St. Charles, 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.

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Gino's East of Chicago

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