Some people prefer the classics: movies, cars, peanut butter sandwiches left in the sun for three weeks, and now, amazing Groupon deals. As a new subscriber, we're offering you exclusive access to a classic deal—purchased by more than 7,000 Groupon subscribers the first time it ran. Now that it's been properly aged, we think you'll like it even more. For $6, you'll get $20 worth of thick, golden pizza and more at any of Gino's East. Choose from eight participating locations, including two downtown (Ontario and Wells, Michigan and Superior), and locations in St. Charles; Wheaton; Libertyville; Lake Geneva, WI; Highland, IN; and Granger, IN. Head to Gino's original location on Superior to add your name to the encouraged graffiti.
At Gino's East, each pizza is made fresh by hand and filled with a chunky, flavorful sauce. If you're dining at any of the downtown locations, get a medium, traditional deep-dish pizza with cheese and Gino's signature sausage for $23.20 ($17.85 at suburban locations), or order a small vegetarian (asparagus, green peppers, mushrooms, onions, red peppers, yellow squash, and zucchini) or bacon cheeseburger pizza ($20.45 each downtown, $14.35 suburban) for an intricate feast. At Gino's East, you'll get your money's worth with copious amounts of the spinach, onions, sausage, and peppers your stomach desires.
Chicago-style pizza crust is like a decadent gilded bowl filled with chunky tomato sauce, gooey cheeses, and the freshest veggies and finest meats in the Midwest. At Gino's East, your pizza is an investment that will continue to delight you beyond your first eating. Unlike thin-crust pizzas, which may require several slices to satiate hunger, deep-dish pizzas can fill a hungry handmaiden up in one piece and stuff UFC champs with two. Keep your leftovers for easy weekday lunches or to eat as a warm breakfast pie.
If you aren't after deep-dish pizza, Gino's downtown and suburban menus also offer thin-crust options. Try a large, four-cheese thin crust with a garlic-butter base ($19.95 downtown, $17.35 in the suburbs), or grab a couple of strombolis ($9.25 each downtown or $7.29 each in the suburbs) and a perfectly flaky, cream-filled cannoli ($3.85 each downtown, $3.25 each in the suburbs).
This Groupon is good for dine-in only, and it is valid toward lunch specials.
The Food Network has featured Gino's East on The Best Thing I Ever Ate, as has The Travel Channel's Man v. Food and The Bon Vivant Blog. Gas•tron•o•my. 10Best lists the Wells location as one of the city's best restaurants. Here's what the critics say:
- The tomato sauce was really, really good – I’ve had tomato sauce made by a couple Italian grandmothers and this had all the thick, intense tomato flavor that you swear can’t be from the same fruit that we buy in supermarkets in North America. Not too sweet, not too salty – just about perfect. This sauce would be perfect on pasta, on bread, in pizza, on its own – anywhere. – The Bon Vivant Blog
- Just try to resist the irresistible, deep-dish Chicago pizza with oozing cheese, rich sauce, and fresh toppings from its crisp, cornmeal-infused crust. – 10Best
- Kids and us loved the flaky thin crust pizza. – memphis_m, TripAdvisor
- The atmosphere is great with graffitti [sic] all over the walls, tables and booths. It's a lot of fun. – CruisnAddict, TripAdvisor
- …nothing compares to Gino's East pizza. – Jillann7, TripAdvisor
- If you visit Chicago, you gotta check out Ginos! – JeffLovesGolf, Citysearch
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 10 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.