I’ve been going to Gabatoni’s since I arrived in Springfield in 1999 and maybe even in 1992 while I was here for a judicial clerkship. I was saddened when the pandemic led the prior owners to shift to takeout only, which lasted even after the COVID-19 restrictions eased. But, with new ownership and a re-do of the interior, Gabatoni’s opened for dine-in and takeout about a year ago.
I never considered Gabatoni’s as a lunch spot, but it is. and it has a dedicated lunch section built into the menu.
First, let’s talk about the interior. Yes, the painting of dogs playing poker is still on the wall, as is the portrait of Ronald Reagan. The elevated section has been removed, and the main dining room looks pretty much the same as it was pre-pandemic, just much cleaner. And so are the bathrooms.
At first blush the bar (one of my favorites in Springfield) looks familiar, except it now sits patrons on three sides, and there are more high-top tables.
Gabatoni’s menu is similar to its prior iteration, but with more reasonable prices. Of course, there’s the thin-crust pizza that Gabatoni’s is so well-known for, and there’s also sandwiches, pastas and salads.
While pizza is the star, Gabatoni’s menu extends across a full Italian-American spread. You’ll find hearty pasta dishes (spaghetti, ravioli, lasagna, tortellini), sandwiches (meatball, Italian sausage, club and a poor boy) and even a horseshoe and pony shoe. Appetizers and sides range from garlic bread and mozzarella sticks to onion rings and breaded mushrooms.
Three of us (more golf friends) arrived just after noon to find Gabatoni’s fairly full considering it was just days before Thanksgiving.
We started with the meat toasted ravioli with meat sauce for dipping. For $9.99, this was a huge portion. There were eight well-sized ravioli served with a large bowl of meat sauce. Each was a deep-fried, pillowy pocket of pasta with a savory, spiced-beef filling, all tied together by a few shakes of parmesan cheese. We all appreciated how the crispy, golden-brown exterior contrasted with the softness of the ground beef meat filling.
For our entrees, we split a large thin-crust pizza and a meatball sandwich.
The meatball sandwich was served with chips and pepperoncini. The bread was crusty with a soft interior that cushioned three generously sized meatballs. We each took a third of the sandwich. I would have appreciated more sauce but was quite pleased. My guess is that the meatball was made with beef (for the hearty flavor) and pork (for the richness and tenderness). The meatballs could have benefited from a bit more of a browned exterior but overall, this was a very good dish. Given how much food we ate, in retrospect we may have been better off just ordering the three meatball side dish that’s served with marinara.
Gabatoni’s strength lies squarely in its pizza – it’s reason enough to come just for that. The signature thin-crust pies have always drawn praise: a crisp, cracker-thin crust that snaps with texture plus generous, well-balanced toppings and a flavorful sauce. Longtime fans will tell you the crust has a light, airy crunch that contrasts nicely with just the right amount of cheese and sauce.
Photo by zach adams
Menu-wise, Gabatoni’s doesn’t slack; offerings include standard cheese or pepperoni pizzas to more adventurous pies (taco, chicken Alfredo, barbecue, chicken, veggie or meat-lover specialty pizzas). There’s variety without complicating what works.
That versatility is a strength: families, couples or groups with mixed tastes can easily find something for everyone. And for those who love a no-frills, traditional pizza that’s simple, honest and filling – Gabatoni’s hits the spot.
We decided on a large pepperoni and sausage pizza. I usually order mine well-done, as I like a little extra chew on my crust. In deference to my guests, I didn’t request it this time (although, as it turns out, they share my views on the matter). Thankfully, the pizza came out just how I like it. In homage to its founders, there was even the telltale cornmeal that dusted the bottom of the pizza.
The pizza came with generous amounts of toppings and a flavorful (but not overwhelming) sauce. But, more importantly, it was a balanced dish. Because thin crust tends to be delicate, it shouldn’t be overwhelmed by too much sauce, cheese or toppings. Balanced proportions let each component shine while keeping the crust from collapsing or getting soggy. It’s a message Gabatoni’s most certainly has taken to heart.
Thanks to this balance, our pizza delivered a mix of crunch, chew and freshness, nothing doughy or overly heavy here.
Gabatoni’s has character baked into every slice of crust. It isn’t high end-trattoria dining. But what it does well – classic thin-crust pizza with just-right sauce and toppings – is done confidently.
Unless you’re expecting gourmet flair or modern Italian-fusion, I’d call this a must-try for anyone who values honest, unpretentious food. For a comfortable, familiar and satisfying pizza date, family dinner or business lunch – it’s hard to beat.
This article appears in January SBJ 2026.