Since opening in 1966, Gino’s East has maintained its reputation as one of Chicago’s most loved pizzerias! The original Gino's East was opened by two taxi drivers, Sam Levine and Fred Bartoli, along with a friend, George Loverde. Driving up and down the Magnificent Mile, Levine and Bartoli knew a hit pizza spot right off of this busy stretch of road would be a sound investment. From this decision, Gino’s East was born! Our flagship is located at 162 E Superior St. – just steps away from the famed Magnificent Mile where the original Gino’s idea was born.

Loverde was born in Sicily, and Bartoli was a first-generation Italian American – but they weren’t the ones who created the recipe that would make Gino's famous. The owners of the new pizzeria hired Alice Mae Redmond, a phenomenally talented woman who had developed a special dough recipe after working as a pizza chef at a competing restaurant over the previous 17 years. She was happy to take the reins in this new kitchen, and would spend the next 29 years creating the pizzas that made Gino's East famous. So… what makes her secret recipe so secret?

The secret is ingrained in the process and ingredients! Alice Mae’s method slowed down the entire pizza making operation; she would tenderly stretch the dough into the pan instead of slapping it around, and gently coax the sauce into each pie instead of splattering it. The other element that makes Gino’s pizza so unique – well, that’s the secret! In addition to her perfected recipe, Alice Mae created a secret dough conditioner. To this day, this dough conditioner is what gives our crust it’s special texture and taste; it’s the ‘it factor’ that makes our pizzas taste like no other.