Deep-dish pizza justifiably outshines its less-enjoyed relative, shallow-dish pizza, which is materialistic and incapable of abstract conversations. Eat in-depth with today's Groupon to Gino's East at eight participating locations (see the sidebar). Choose between the following options:
- For $10, you get $20 worth of dine-in fare and drinks.
- For $7, you get $15 worth of carryout or delivery.
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, each pizza is made fresh by hand and filled with a chunky, flavorful sauce. Unlike thin-crust pizzas, which may require several slices to satiate hunger, deep-dish pizzas can fill a hungry handmaiden with one piece and stuff ultimate-fighting champs with two. 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 ($15.85 at suburban locations). Order a small vegetarian (asparagus, green peppers, mushrooms, onions, red peppers, yellow squash, and zucchini) or a bacon cheeseburger pizza ($20.45 each downtown, $14.35 each at suburban locations) for an intricate feast. If you aren't after deep-dish pizza, Gino's downtown and suburban menus also offer thin-crust options, strombolis ($9.25 each downtown, $7.29 each in the suburbs) and perfectly flaky, cream-filled cannolis ($3.65 downtown, $3.25 in the suburbs).
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The Food Network has featured Gino's East on The Best Thing I Ever Ate, as has The Travel Channel's Man v. Food, The Bon Vivant Blog, and Gas•tron•o•my. 10Best lists the Wells Street location as one of the editor's picks for best restaurants. More than 150 Citysearchers give the Wells Street location an average of four stars and more than 190 TripAdvisors give the same location an average of 3.5 owl eyes:
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.