Let’s face it—gluten-free pizza hasn’t always had the best reputation. If you’ve ever bitten into a slice expecting melty cheese and bold flavor, only to be met with a dry, cardboard-like crust, you’re not alone. For years, those seeking gluten-free pizza options had to sacrifice texture, taste, or both.

Let’s settle this once and for all—Chicago-style deep dish vs. New York-style pizza. It's a debate as heated as a brick oven and as cheesy as, well, our pizza. Both styles have legions of loyal fans, but at Gino’s East, we’re proudly team Chicago deep dish (with plenty of sauce to prove it). But this isn’t about throwing shade—it’s about celebrating the art of pizza, two ways.

Chicago is a city built on bold flavors. Whether it's our legendary deep dish pizza, Italian beef sandwiches dripping with jus, or a Chicago-style hot dog (hold the ketchup!), we take our food seriously. But there’s one ingredient that has been quietly setting taste buds on fire for generations—giardiniera.

When you step through the doors of Gino’s East, it’s clear you’re not just entering a pizzeria—you’re becoming part of a story that stretches back to 1966. The smell of slow-simmered tomato sauce and freshly baked deep-dish crust might be what first hits you, but it’s the walls that truly stop you in your tracks.

There’s a magical moment in every pizza lover’s journey: that glorious, slow-motion cheese pull. It’s the kind of experience that stops conversations mid-sentence, demands the flash of a camera, and brings pure joy to anyone lucky enough to witness it.

Chicago-style deep dish pizza is more than a meal—it’s a celebration. The buttery crust, gooey cheese, and robust toppings layered high and deep capture the heart and soul of Chicago’s culinary legacy.