The foundation of Gino's reputation since 1966. The dough is mixed to a proprietary recipe, then pressed into a well-seasoned cast-iron pan. Mounds of mozzarella are piled high, followed by tangy tomato sauce. The whole pie bakes slowly until the crust is golden and flaky, then comes to the table piping hot in its seasoned pan. Multiple reviews cite the generous cheese pull and the balance between the slightly acidic sauce and rich cheese as the standout qualities.
Tips from diners
Bring a pen or request one — the wall-carving tradition is part of the experience, and staff encourage it.
The lunch crowd is lighter than dinner — easier to get a table and carve in peace.
Spinach is cooked down and layered under the mozzarella to prevent sogginess. The mild, earthy flavor of spinach contrasts with the rich cheese and acidic sauce. This vegetable option is still indulgent because of the quantity of mozzarella and the slow bake in the seasoned pan, but it provides an alternative to all-meat pizzas.
Tips from diners
Visit during off-peak hours (2-4 pm weekdays) to walk in without a queue.
Pepperoni slices are laid across the cheese layer before baking. As the pizza bakes, the pepperoni cups slightly and the edges crisp from the heat, releasing pockets of seasoned oil. The pepperoni's subtle spice plays well against the acidic tomato sauce and rich mozzarella. This simple two-topping combination is popular with diners who want the classic without meat crumbles.
Tips from diners
Order a small — the portion sizes are generous and even a small feeds 2-3 people comfortably.
Gino's sources sausage from a Chicago-based family supplier, not frozen or shipped in. The crumbled sausage is distributed across the mozzarella layer before baking, allowing the spices and fat to infuse the sauce and cheese during the long bake. Reviewers consistently mention the quality of the sausage as above competitor versions, with a noticeable fennel and garlic profile.
Tips from diners
Note: Gino's East does not take reservations — first-come, first-served. Arrive early to avoid a wait.
Gino's most loaded topping combination — sausage crumbles, pepperoni slices, mushroom pieces, and bell pepper strips layer under the mozzarella. The vegetable moisture releases during baking, creating a slightly wetter filling that balances the richness of the cheese and meat. This is the go-to for diners who want maximum flavor variety in a single pizza.
Tips from diners
Perfect for indecisive groups — enough toppings that everyone finds something they like.
Gino's East opened in 1966 when two cab drivers, Sam Levine and Fred Bartoli, decided to serve pizza instead. The restaurant became famous not just for its secret-recipe deep-dish dough and generous cheese pulls, but for a unique tradition: customers carving their names and initials into the walls and tables — a practice that started accidentally in the 1970s when customers used forks to mark tables. The Magnificent Mile location at 162 E Superior Street carries on this carved-wall tradition while serving the same cast-iron deep dish and Chicago sausage from a local family supplier.
Check out the walls — they're covered in decades of customer carvings, initials, and marker tags. It's a living history of the restaurant.
No reservations accepted — peak times are Friday-Saturday nights and weekday 12-2 pm. Late weekday evenings (after 8 pm) typically have short waits.
The Magnificent Mile location is the most accessible and most touristy — locals also recommend the South Loop location for a less crowded experience.
Similar picks in Chicago
Page last updated: