The Best Pizza in Chicago, From Thin Crust to Detroit Style | Condé Nast Traveler
"The original Gino's, open since 1966, is covered in customer's signatures, Blues Brothers paraphernalia, graffiti-covered brick walls, and scenes of Chicago . It's darkly lit, comfy, and welcoming, and its proximity to the Magnificent Mile makes it a draw for tourists, who come clamoring for the pizzeria's iconic pies. Gino's noteworthy spin on deep dish is its crust, flavored with corn oil, and a disc of sausage (yes, you read that right) layered just below the sauce: The fennel-spiced meat ensures the crust doesn't get soggy—bonus points for having sausage in every bite." - Nicole Schnitzler
Jeff Marini
