Gabatoni's Restaurant and Cocktail Lounge

Chances are, if you’re a Springfield resident you associate the name “Gabatoni’s” with some of the finest pizza the city has to offer. For 57 years, the family owned and operated restaurant has served up its delicious pies for devoted fans. However, today the Culinary Delights Tenderloin Committee descended upon Gabatoni’s (300 E Laurel, Springfield, IL and http://www.gabatonis.com/) in search not of pizza, but of hand-breaded tenderloins rumored to be among the best in Springfield.

Part of Gabatoni’s charm definitely stems from its humble décor. Odd artwork depicting well-dressed dancing dogs line the walls of the dimly lit restaurant. There are no windows in the dining area. The ambiance could easily be likened to the type of setting in which an infamous mobster might be whacked, or where well-connected politicians might meet to discuss an important deal. Needless to say, after sitting down at a table, covered in white linens with hard plastic table covers decorated with cigarette burns reminiscent of the pre smoking ban days, and soaking in this atmosphere for a few moments, our appetites were strong and our anticipation was great.

We placed our orders for tenderloins, and few moments later, our waitress presented the table with an appetizing amuse-bouche of sorts: a hamburger ponyshoe. It seemed the kitchen had mistakenly prepared the ponyshoe for a non-existent customer, and rather than throw it away, the waitress thought we might like to enjoy it. It was a tasty treat, and the Committee did its best not to fill up before the tenderloins arrived. This sort of customer service was welcome and noted.

Our tenderloins were eventually delivered in a friendly (if not timely) manner. They were enormous, hand-breaded monstrosities served on well-proportioned buns. Many times, large tenderloins overwhelm the smaller, normal-sized hamburger buns. Gabatoni’s has solved this problem with some sort of custom bun.

But enough about buns, let’s talk loin.

The Gabatoni’s tenderloin has an interesting seasoning to it. Three of the four Committee members found it to be pleasing, although the fourth member, who considers himself a tenderloin traditionalist, thought the spice distracted from the tenderloin and was unnecessary. I will say that it is a variation of sorts on the traditional tenderloin and keeps with the Italian theme of the restaurant. All four members opted for steak fries instead of chips, and the tenderloins were accompanied by the usual trimmings. (Lettuce, tomato, mayonnaise, mustard, etc.)

The checks arrived with the regular price for the pork-t sandwich ($7.89) and large side order of fries ($3.59).  So, after we sent them back for a  second attempt at proper product pricing, we got the mostly correct lunch pricing of $5.99 for the sandwich which normally comes with chips and our add on $2.29 for the side order of fries. 

When the smoke cleared and the four Committee members voted, the Gabatoni’s tenderloin earned an average score of 3.375 “hooves” out of four, an impressive score. Any tenderloin connoisseur looking for a non-traditional take on the loin would do well to give Gabatoni’s a shot. Just make sure you’ve blocked out a solid hour or more to enjoy it, as the endeavor can become lengthy given the wait staff’s seemingly laid back approach to dining.