$17 for a Medium Deep-Dish Pizza and Appetizer at Gino’s East (Up to $37.50 Value)
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Golden, flaky deep-dish pies wear crowns of sauce from vine-ripened tomatoes, olives, spinach, or bacon
Deep dish pizza wears its influences proudly, with traditional sauces and cheese that honor Italian traditions and steep, towering crusts that reflect Chicago's status as America's last walled city. Dig in with this Groupon.
$17 for a Deep-Dish-Pizza Meal (Up to $37.50 Total Value)
- One medium deep-dish pizza or medium build-your-own with up to two toppings (up to a $28.75 value) One appetizer (up to an $8.75 value)
A dozen different appetizers, such as bruschetta or toasted ravioli, roll out a savory carpet for Gino’s signature deep-dish pizzas. Pies come dressed in up to two toppings, such as sausage, pineapple, or giardiniera.
Need To Know Info
About Gino's East
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.