[Chicago Pizza News] Gino's East is Expanding to South Bend

Indiana is going to get its second Gino's East when Holladay Properties opens its second franchise in the state. Holladay already has a Gino's in Highland.

Annual State of the Chicago Pizza Club Meeting / Frozen Pizza Extravaganza [Meeting #77]

Frozen pizzas invaded the CPC on 4/4/09.

Review submitted by El Presidente.

This meeting had a dual purpose. It was primarily a meeting to discuss the future of the Chicago Pizza Club and how to improve it for you, our devoted readers. But it also gave us a reason to trash Dan's house and cook 10 frozen pizzas. These were all bought at Dominick's except for the Lou Malnati's pizza which I picked up from one of their pizzerias (Malnati's is not available in supermarkets). The total cost for these pizzas came out to $71. We cooked all of the pizzas as close to their indicated temperatures as we could, but a few were off by 25 degrees due to time and oven space constraints.

Here is the lineup:

• DiGiorno mushroom medley, portabella and button mushrooms with creme fraiche and roasted red onions
  
• Lou Malnati's deep-dish to-go pizza with pepperoni
• Home Run Inn with sausage and uncured pepperoni
  
• Gino's East deep-dish sausage
• California Pizza Kitchen white pizza (spinach, garlic, fontina cheese, parmesan, romano, mozarella)
  
• Newman's Own with uncured pepperoni
  
• Freschetta 4-cheese
  
• Palermo Rustica 6-cheese (white cheddar, asiago, romano, provolone, mozzarella, parmesan)
• Tombstone Deluxe (onion, mushrooms, green pepper, and sausage)
• Reggio's cheese deep-dish
  

Let's begin with the deep-dish pizzas. Going into the evening, I thought that these pizzas would be easier to replicate at home than thin crust pizzas. Deep dish pizzas cook for longer periods of time and the crust isn't necessarily as prominent as in a thin crust. The ice crystals that gather on a thin crust would lead me to believe those crusts will be soggy and that a deep dish can better accommodate the extra moisture. The Lou Malnati's had a ton of cheese. In fact, that was pretty much all I could taste. The dough was kind of chewy, perhaps due to slight undercooking on our part. The sauce, which was essentially tomato chunks, was just boring. To be fair to Lou, I should note that the instructions recommend thawing the Lou's for a few hours prior to cooking, but we just baked it right out of the freezer.

I thought the Gino's East pizza was terrible. It was just bland, which is NOT the case at the restaurant. The sauce was comparatively good and was a good counterpoint to the cornmeal crust. The Reggio's was a cheese pizza and this was a good thing. I found it to be so salty that any meat would have made it inedible for me. Lou Malnati's, Gino's East, and Reggio's are local Chicago restaurants that offer frozen versions of their products. I have only been to Lou's and Gino's and their frozen pizzas pale in comparison to the offerings at the restaurants, and I think it's an easy assumption that the same holds true for Reggio's. I thought they were all disappointing. The cook times for these three were 40 minutes, 35 minutes, and 30 minutes respectively.

Perhaps my favorite pizza of the night was a new product from Newman's Own (12 minutes). They have recently entered the frozen pizza business and they seem to know what they're doing. The crust was crisp, the cheese and sauce had a strong garlic component and a good distribution of toppings, including some really sorry-looking pepperoni. Say what you will about what most places offer at their restaurant, but this pepperoni (and all the other ones we had tonight) was chewy, too salty, and should not be put on any pizza. Palermo's pizza (20 minutes) is put out by the Milwaukee chain of the same name. This six cheese pizza had a great flavor - I thought it was the best topping of the night. I'm used to seeing 4 cheese pizzas, but these guys are clearly going for the glory with 6 cheeses. I felt the crust was too thick and spongy, but this was still one of the better pizzas. The DiGiorno pizza (12 minutes) had excellent toppings as well. The mushrooms tasted better than a lot of mushrooms you get at good pizzerias. I really thought the creme fraiche was unnecessary and just added a layer of flavorless glob underneath the great mushrooms. This was in the flatbread style and the crust was appropriately thin and crisp.

The biggest disappointment of the night for me was the Home Run Inn pizza (20 minutes). I am a big fan of their restaurant product and had fond memories of a few frozen pizzas in my childhood. Those memories are dashed thanks to a sauce that is so artificial I could taste the metal can it came in, cheap, rubbery meats, and a bland crust. Tombstone (17 minutes) needs no introduction. We've all had it, either at kitchenless bars, dorm rooms, or on lonely Saturday nights. This Wisconsin product had a great set of commercials a few decades ago and is probably the best-known frozen pizza. The deluxe had the worst meat of the night. It was just gross. The only positive I can say is that the crust was crisp and didn't let the toppings spill all over me. I was able to salvage it with lots of Tabasco sauce, but that's because all I could taste was the hot sauce. I'll at least commend them for being consistent. This pizza hasn't changed.

Even before this meeting, I already knew that I would hate California Pizza Kitchen (11 minutes). I hate it from every angle: I hate their stupid toppings, I hate their attempts at making pizza healthy, I hate California, and I hate people who tell me it's the greatest pizza they have ever had. This white pizza had chunks of spinach that were visually unappetizing because they were clumped and soggy. It was also very salty, but not in a good way. I think Phred may have ended up with the last bite of my piece. Freschetta (19 minutes) was in a tough spot. The 6-cheese pizza from before set the bar high and this 4-cheese Freschetta pizza was no comparison. It had a lot of sauce, but this was actually terrible since it made it hard for me to get the cheese combination flavors. The crust was light and fluffy with some decent chew, but it was drowned in the sea of terrible sauce.

The lesson here? When possible, go to the restaurant to eat pizza or at least get delivery - the frozen product does not compare. There were a few that put more attention into the quality of ingredients and this was evident. I would be happy to have those as a late night snack, but they're still nowhere near as good as any decent restaurant.

Gino's East [Meeting #43]

Gino's East
162 E. Superior St. (GoogleMaps)
(312) 266-3337

CPC invaded Gino's East on 7/11/07.

We made our way to this Chicago Pizza Establishment on a balmy July day and found a line that stretched out to the street. We chuckled at the suggestion of having to wait and walked towards the hostess to inform her that the Chicago Pizza Club was present and ready to be seated. The line moved pretty quickly and waiting let us get our thoughts together anyways.

Gino's was started in 1966 in its original location downtown. It was started by a group of friend's, none of whom were named Gino's. It moved to a new location in 2000 before moving back to its original location in 2006. Apparently, the stench of failure from the Planet Hollywood that occupied the temporary location was strong enough to drive them back home after some reconstruction on the site. To be fair, the River North location remains open for business and it retains the 40 years of graffiti covered booth and walls that were transplanted with the move. It is too big to have the same feel as the "new" original location and we elected to meet at the "new" original location. This chain of pizzerias is not to be confused with The Original Gino's which was on Rush street before finally closing.

OK, on to the pizza. We ordered the following:

• Deep dish Supreme which includes sausage, onions, peppers, and mushrooms
• Thin crust vegetarian with asparagus, mushrooms, onions, squash, zucchini, red and green peppers

Prior the arrival of our pizza, we ordered some bruschetta. It was nothing special, but the sauce was nice and chunky and was a sign of things to come. The pizzas took the standard 45 minute time to cook and arrive. The thin crust pizza was overloaded with ingredients. While a vegetarian may enjoy the pizza, I thought it was way too busy with all the toppings and lacked some salt. Additionally, the bounty of high-water content vegetables soaked the crust and made it soggy. Face it, we were all here to sample the big boy - the Deep Dish Supreme. It did not disappoint. It was similarly overloaded with ingredients, but these toppings were on a pie whose crust was able to support them. The sauce was chunky and fresh and the cheese wasn't out of proportion as we have seen in previous outings (thank you, Exchequer). The sausage, crumbled in this case, was very tasty and the crust was made from cornmeal and it held up under the weight of the ingredients. Really, I've always felt that Gino's is the baseline for a true deep dish pizza. The ingredients are fresh, it's a simple design, and I've never had one that is undercooked - it accomplishes its goal of a meal in a slice quite well.

Petey gives Gino's East a score of 7/10.


Deep Dish!


Francisco sportin' a brand new shirt...


For the vegetarians


Where it went down...