![]() ![]() You’ll find Frankie’s Pizza by the Slice located on Navy Pier. So, after you’ve enjoyed your choice of Chicago Style pizza, step right over to their Stan’s Donut shop located right in the restaurant and enjoy yourself a sweet treat before continuing your shopping on The Magnificent Mile! A fun fact that I learned was that Rich Labriola brought Stan’s Donuts to Chicago, which is originally California based. There are three dining areas here: main dining, semi-private, and private. It’s fine dining Italian food, but in a relaxed atmosphere. Labriola has a neighborhood feel and is upbeat but casual. The cheese that they use on their thin crust and deep-dish pizzas comes from Wisconsin. They use Russo sausage on their pizzas, their pepperoni is Chicago style-so, the moisture content is higher- and they’re careful about their cheese and its moisture content. Labriola’s pizza sauce is made with special brands of tomatoes but something they mention that differentiates themselves is that their cheese is caramelized, meaning it’s baked until crispy. And the order goes: crust, sauce, cheese and toppings. ![]() While Labriola is known for their deep-dish pizza, which was voted #1 in Chicago by Steve Dolinksy in his book ‘ Pizza City, USA: 101 Reasons Why Chicago Is America’s Greatest Pizza Town’, their thin crust pizza is increasing in popularity! Thin crust pizza has crust that is thin but firm enough to have a noticeable crunch. Rich eventually came back to pizza and other Italian favorites when opening Labriola Chicago in 2015 to bring the textures and tastes of Italian tradition to an innovative dining experience. As a child, Rich gained an appreciation of pizza and of hospitality in his father’s small pizza shop. Labriola was founded by Rich Labriola, who is Chicago’s premier artisan baker, and is known for his breads and dough. You’ll find Labriola located on North Michigan Avenue. ![]() So, I suggest you order yourself a side of their homemade mozzarella sticks, some deep-dish pizza, grab a beer, and leave your mark! After you’re done, you’re only a block from The Magnificent Mile, or you can head over to the River North location for a comedy show! In addition to the unique pizza offerings, Gino’s East also has their own Brewery and is home to Chicago’s very own “The Comedy Bar” at their River North location (500 N LaSalle).Īs far as the décor, the one thing that really sets Gino’s East apart is the world-famous tradition of letting customers leave their mark in their restaurants by signing their walls. What makes Gino’s different from other pizza places is that it has a menu full of unique specialty pizzas, such as: Buffalo Chicken, Ratatouille, and Burger & Fries. Famous for their gold and crunchy crust, Gino’s is also known for having a sweeter sauce. Gino’s East is known for having authentic deep-dish pizza. ![]() Originally, their flagship location starting out as a one-floor pizzeria has now expanded into three, which includes a large rooftop patio with city views. Open since 1966, the original Gino’s East, developed by two tax drivers, has been offering a true Chicago deep dish pizza experience. So after a couple of not-so-good attempts, we finally came up with a formula that resembles our original crust very closely, and one that enables us to make any kind of pizza and even GF calzoni! It makes us extremely proud to hear customers say that the flavor is identical to our classic pies, and to see their happy faces after they've enjoyed great tasting pizza again.Īnd we didn't stop there: We also make our own GF focaccia rolls so you can have a delicious garlic bread, gourmet sandwich or a panino.You’ll find The Original Gino’s East of Chicago located right off North Michigan Avenue on East Superior Street. Take it out of the equation and you end up with a crumbly, heavy and not so yummy piece of bread. It was when we decided to take it a step further and develop our own recipe, which is easier said than done: Gluten is extremely important in baking, as it gives yeast-raised dough the strength to trap the fermentation CO2, resulting in a sponge-like crumb. After trying many of the commercially available dough and pre-made crusts, we realized that none came close to the flavor or texture of our pizza, and that was a dealbreaker. Back in 2011, several of our customers told us that due to gluten sensitivity, they could no longer eat their favorite Chicago-style pizza, so we started looking for a solution that would allow them to continue enjoying our pies. ![]()
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