Gino's East (Superior St, flagship)
Gino's East credits its dough, and a "secret dough conditioner" that it says still shapes the crust's texture, to one named cook, Alice Mae Redmond, who worked the ovens for 29 years after joining in 1966. The business's own account that she came from 17 years at a competing restaurant is suggestive of the same figure named in outside historical research as a mid-1940s modifier of Pizzeria Uno's dough, but that identity match is not confirmed by either source and is not asserted here as fact.
Why it is here
Gino's East credits its dough, and a "secret dough conditioner" that it says still shapes the crust's texture, to one named cook, Alice Mae Redmond, who worked the ovens for 29 years after joining in 1966. The business's own account that she came from 17 years at a competing restaurant is suggestive of the same figure named in outside historical research as a mid-1940s modifier of Pizzeria Uno's dough, but that identity match is not confirmed by either source and is not asserted here as fact.
What to order
original deep dish, sausage