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It’s tough to explain Gino’s better than Esca chef Dave Pasternack did to Ed Levine in his book Slice of Heaven when he gave the following advice: "Buy a round-trip ticket to Long Beach. The ticket includes a beach pass, so it’s a really good deal. Get off the train, and walk across the street to Gino’s for a slice. Nice, crisp crust, not too thick and not too much cheese."
This is a place that still packs during the winter, a pizzeria, with amazing murals, that families come into off the beach, a place where they serve something for everyone, though most notably pizza, as they have done for some 50 years.
There’s the Special, with sausage, meatballs, pepperoni, mushrooms, peppers, onion, mozzarella, and tomato sauce, but the grandma is exemplary, and the Crostino, a thin-crust pan pizza topped with fresh mozzarella, sliced tomatoes, and basil drizzled with balsamic glaze, isn’t a pizza you’ve likely experienced anywhere else.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015
