“We are very excited about introducing a new audience to Mr. Gatti’s Pizza right here in Fort Worth,” said Michael Poates, President of the Fort Worth-based Mr. Gatti’s Pizza. “This is an opportunity for a generation of Mr. Gatti’s fans to relive their childhood and introduce their families to our great pizza and family-friendly atmosphere.”
The new restaurant will re-introduce tableside service and will feature a spacious main dining area, a room for private parties, games for kids and, later this year, a patio for outdoor dining. The menu, much of it prepared in a rotary copper tiled, fire-deck oven, will bring back Mr. Gatti’s original Neapolitan-style crust, a Sicilian deep dish crust and a new gluten free crust.
Guests will be able to build their own pizza or pasta creations by choosing from a variety of sauces and toppings. Long-time fans of Mr. Gatti’s will recognize many of the entrees, including traditional lasagna, the Submarine and chicken parmesan. Four appetizers, including the addition of Ginormous Meatballs, will be available along with three salad options.
Plans are currently in the works for a delivery service for the surrounding area.
“There is tremendous potential for growth in the Fort Worth area and we expect Mr. Gatti’s to quickly become a destination for pizza lovers of all ages,” Poates said.
About Mr. Gatti’s
Mr. Gatti’s first opened its doors as The Pizza Place in Stephenville, Texas, in 1964. With a move to Austin in 1969 came a name change, which paid tribute to the wife of founder James Eure and her maiden name: Gatti. By the 70s, the chain was experiencing dramatic growth and had become a household name. In the 80s and 90s, Mr. Gatti’s expanded the concept to include GattiTown, a 25,000-square-foot family entertainment center devoting 10,000 square feet to a colossal Midway-type game room. James Eure’s vision is now almost 100 restaurants strong and counting, including Gatti’s Pizza and GattiTown restaurants. More information is available at gattispizza.com or by calling 817-546-3500.
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