All reviews are from people who have redeemed deals with this merchant.
What You'll Get
A pizza can host any combination of toppings, from pepperoni and sausage to pineapple and a big, floppy steak. Personalize your pie with this Groupon.
Choose Between Two Options
- $12 for $20 worth of gourmet pizza
- $25.50 for three Groupons, each good for $15 worth of gourmet pizza ($45 total value)
Click to see the menu.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. All goods or services must be used by the same person. Dine-in and carry-out available. Valid only at Charles Street location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Georgio's Pizza
When searching for their lab partner, a Michigan State student might first check the dorms. The safe second option is Georgio's Pizza. The Lansing staple doles out gourmet, hand-tossed pies whole or by the slice until 3 a.m. on many evenings, following the sage business model that brought the family-owned business from Greece—settle in a college town and feed the masses. Today, more than 50 New York–style pizzas populate menus at five Georgio's locations.
The pizzas' toppings run the gamut from traditional cheese and pepperoni to creative combinations such as barbecue chicken and tortellini or eggplant and tomato. Like many forms of deep-sea pizza, Georgio's pies often disguise themselves as a different food—a taco, perhaps, or a baked potato, complete with chives, bacon, cheese, and sour cream—in a short-sighted attempt to avoid being eaten by predators. In his review for Michigan Live, Troy Reimink remarks that Georgio's served "the most interesting and tasty slices I've wolfed down in recent memory, although I felt as if I was disrespecting the creations by not nibbling them with silverware off fine china."
Georgio's is so dedicated to treating customers to a gourmet experience that its staffers actually take the pizza out of the oven before it is finished. They then wait until a customer selects the pizza before popping it back in—often adding extra ingredients—which ensures that the pies are always served piping hot without having to line the crust with charcoal briquettes.