Gino’s East

After a few beers, the hubby and I started arguing over whose deep dish pizza was better. Then it hit me: This is the perfect series for Nicooks (Not to mention the perfect excuse to chow down on pizza)!

Welcome to Deep Dish Decision 2011. Each week, I’ll give you the lowdown on a new slice wedge. We’ll start with the place where the debate began.

Gino’s East | 162 E. Superior St.

Lured by the legendary disk of sausage, I flocked to one of Gino’s suburban locations within days of moving to Chicago. But I needed to dine at the original to get a real feel for the place. I’m glad I did.

The sauce: Best part of the pizza! It looks and tastes like sweet, fresh stewed tomatoes, with a vibrant red color and chunky texture. I’d love to toss this stuff with pasta or get an extra cup on the side for crust-dipping purposes.

The cheese: Thick and viscous. The pizza must’ve moved straight from the oven to my table,  because it oozed all over the plate when it was served. But after the standard 45-minute wait, I wasn’t complaining!

The sausage: Go for crumbled. The disk’s texture is a bit off-putting, unless you like soft, gummy steamed sausage matching every bite of cheese and tomato.

The crust: Buttery and moist, with hints of cornmeal. Reminds me of a cross between a bread and a shortcrust pastry. The hubby described it as similar to focaccia, which probably comes from being made with olive oil. Quite tasty.

The atmosphere: Feels like a cozy bar, despite two stories of seating space. Had fun reading the writing on the wall (literally) and trying to distinguish the framed celebrity caricatures. (Another subject we debated: Is Ditka a celebrity? Then why isn’t he on the wall along with Oprah and Belushi?)

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Know of a deep dish joint I should try? Leave your suggestion in the comments.