Chicago’s oldest pizza argument gets a new table in Fulton Market. Pizzeria Gabbo opens Thursday, October 22, 2026, at 834 W. Fulton Market St., Suite 200, and it serves both sides of the fight under one roof: a square-cut Chicago Thin & Crispy topped edge to edge, and a New York Crispy pie with a lighter, airier crust and a crackle on the bottom.
The 60-seat pizzeria and bar comes from Lettuce Entertain You, created by Executive Partner and Divisional President Marc Jacobs and Chef Partner Andrew Ashmore, the chef behind Beatrix, Antico Posto and L. Woods Tap & Pine Lodge. Expect antipasti, housemade pasta, Italian spritzes, a wine list leaning toward Campania and soft-serve gelato in a swirl of milk chocolate and roasted pistachio. Lunch runs weekdays and dinner runs every night, with reservations on OpenTable.
Two crusts, one table: how to order the pizza
Order one of each. The Chicago Thin & Crispy is the tavern-style pie the city grew up on, rolled thin, topped all the way to the edge and cut into squares so the corner pieces go to whoever moves fastest. The classic cheese is $19.95, and the lineup climbs through green pepper and sweet onion ($21.95), charred pepperoni ($23.95), and the two house favorites at $25.95: fennel sausage with giardiniera, and the Chicago Supreme.
The New York Crispy is Ashmore’s take on a New York slice with a crisper finish, cut into classic triangles. Its dough is a blend of three flours that rests for about 48 hours before it meets the oven, and every crust in the house starts with organic flour and a long fermentation. Start with the tomato pie ($21.95) or the margherita ($22.95), then go for the golden potato with lemon and rosemary ($24.95), the spicy vodka ($24.95), pepperoni with hot honey ($25.95) or the Italian Butcher ($28.95). Add-ons like house giardiniera, garlic ranch, hot honey or extra marinara are $3.95 each, and a gluten-free crust is $4.95.
The chef who has been stretching dough since he was a teenager
Andrew Ashmore started cooking at 17 in his hometown of Grand Rapids, Michigan, earned a degree in culinary arts and culinary management, then cooked in Las Vegas and Arizona before moving back to the Midwest in 2015. He joined Lettuce Entertain You in 2019 and is now a managing partner and corporate chef overseeing Antico Posto, Beatrix, L. Woods and Pizzeria Gabbo. Beatrix sits downstairs in the same Fulton Market building, so Gabbo is his second address on the block.
Gabbo is the project closest to his first job. “Having a small pizzeria has always been a dream of mine,” Ashmore has said. “The first restaurant I ever worked in was a mom-and-pop Italian restaurant in Michigan and I always enjoyed the craft behind it, especially making the dough.” The kitchen pairs local farms and purveyors with imported staples like San Marzano-style tomatoes and aged Parmigiano Reggiano.
Start with pepperoni chips and whipped ricotta
The antipasti are built for a table that cannot wait for the pizza. Pepperoni chips ($12.95) are slow-baked until they crisp and come with house marinara for dipping. Butternut squash croccanti ($13.95) arrive with a spicy Calabrian aioli, and whipped ricotta ($15.95) is finished with candied orange honey. Salads keep things bright: arugula with pecorino, basil and lemon ($13.95), Tuscan kale with Parmigiano and garlic vinaigrette ($15.95), and an avocado Caesar with romaine hearts, Grana Padano and sesame croutons ($15.95).
Housemade pasta for the non-pizza night
Three pastas round out the menu, all made in house. A Light Lemon Fettuccine Alfredo ($21.95) is finished with pecorino and fresh basil. Bucatini with prime beef meatballs ($24.95) comes in red sauce with Parmigiano Reggiano, and the slow-cooked chicken bolognese ($23.95) coats rigatoni with a garlic butter finish. Pair a pasta with a thin and crispy to share and the table is covered.
Spritzes, Campania wines and a pizza-night beer list
The bar is run by Senior Beverage Manager Nicholas Berggren, and spritzes lead. The Casoni spritz brings citrus, hibiscus and cherries ($15), the Ginrosa leans into orange, rhubarb and cinnamon ($16), and the Moccia mixes lychee, peach and elderflower ($17), all built on aperitivi from Italian Spirits Co. Signature cocktails include the Margherita, a tequila drink with basil and sun-dried tomato ($17), the Sfizio with stone fruit, olive and honey ($15), the lower-proof Garibaldi with pineapple, bergamot and genepy ($16), and the Al Fresco with grapefruit gin, elderflower and Strega ($17). The zero-proof house Limonata is $7.
Senior Sommelier John C. Slatter, whose credits include Aba and Ema, put more than 20 wines by the glass with an eye on family-owned producers and on Campania, the region that gave the world pizza. Look for Falanghina from La Rivolta ($13 a glass) and Luigi Maffini’s Kratos Fiano ($21), a Lambrusco from Lini 910 ($14), and reds from Barbera to a 2020 Brunello di Montalcino from Caprili ($25 a glass, $100 a bottle). Beers run from Forst and Menabrea lagers to Maplewood’s Son of Juice IPA from Chicago and a 7-ounce Little Kings cream ale from Cincinnati for $5.
Leather booths, milk glass and a window on the kitchen
Lettuce Entertain You’s in-house design team shaped the room after small, family-owned Italian restaurants and pizzerias. Wood details warm the space, milk glass chandeliers hang over leather booths and tables, and an eight-seat bar is ready for a spritz and a few squares. A window looks straight into the kitchen, so you can watch the dough get stretched and the pies slide into the oven while you wait.
The second-floor address puts Gabbo in a building full of familiar names, with Beatrix and Aba close by, and the Morgan stop on the Green and Pink lines is a short walk away. If you are making a night of Fulton Market, the Persian grill at Berenjak and the Balkan cooking at Amara are nearby options for another evening.
Save room for pistachio soft serve
Dessert is soft-serve gelato, made in house, in milk chocolate, roasted pistachio or a tuxedo twist of both for $6.95. The Gabbo-Style Sundae ($9.95) piles the twist under candied orange honey and pistachio praline, and a salted chocolate chip cookie slice is $1.95 for anyone who wants something to carry out the door. A street-facing soft-serve window is coming soon for gelato to go, and espresso, cappuccino and lattes close out the meal.
When to go and how to get a table
Reservations for Pizzeria Gabbo are on OpenTable. Lunch is served Monday through Friday from 11 a.m. to 4 p.m., and dinner runs Sunday through Thursday from 4 to 10 p.m. and Friday and Saturday from 4 to 11 p.m. Weekday lunch is a relaxed way to try it during opening weeks, and the bar is the move for a quick pie and a spritz. Carryout and delivery are on the way.
Valet is available weekdays after 4 p.m. and weekends after 11 a.m. at $20 for up to four hours. Checks carry a 3.5% surcharge, which the restaurant will remove on request. With Gibsons Tavern also on the way to Fulton Market, this stretch keeps adding reasons to eat west of the river.
Plan your night at Pizzeria Gabbo
- Where: 834 W. Fulton Market St., Suite 200, Chicago, IL 60607 (Fulton Market)
- Opening day: Thursday, October 22, 2026
- Lunch: Monday through Friday, 11 a.m. to 4 p.m.
- Dinner: Sunday through Thursday, 4 to 10 p.m.; Friday and Saturday, 4 to 11 p.m.
- Reservations: OpenTable; phone 312-949-5505
- Prices: antipasti $12.95 to $15.95; pizzas $19.95 to $28.95; pasta $21.95 to $24.95; cocktails $15 to $17
- Parking: valet weekdays after 4 p.m. and weekends after 11 a.m., $20 for up to four hours; Morgan Green and Pink Line station nearby
Pizzeria Gabbo Chicago FAQ
When does Pizzeria Gabbo open in Chicago?
Pizzeria Gabbo opens Thursday, October 22, 2026, at 834 W. Fulton Market St., Suite 200, in Fulton Market. Lunch is served Monday through Friday from 11 a.m. to 4 p.m., and dinner runs nightly from 4 p.m. until 10 p.m. Sunday through Thursday and until 11 p.m. on Friday and Saturday.
What kind of pizza does Pizzeria Gabbo serve?
Pizzeria Gabbo serves two styles: a square-cut Chicago Thin & Crispy topped edge to edge, and a New York Crispy pie cut into triangles, made with a three-flour dough rested about 48 hours. Signature pies include fennel sausage with giardiniera, the Chicago Supreme, the tomato pie and golden potato with lemon and rosemary.
How much does pizza cost at Pizzeria Gabbo Chicago?
Pizzas at Pizzeria Gabbo Chicago run from $19.95 for a classic cheese thin and crispy to $28.95 for the New York Crispy Italian Butcher. Antipasti cost $12.95 to $15.95, housemade pasta $21.95 to $24.95, and cocktails $15 to $17. A gluten-free crust is $4.95 extra, and checks carry a removable 3.5% surcharge.
Does Pizzeria Gabbo take reservations?
Yes. Pizzeria Gabbo takes reservations on OpenTable for lunch and dinner at its Fulton Market dining room, 834 W. Fulton Market St., Suite 200. The restaurant can also be reached at 312-949-5505. The 60-seat room includes an eight-seat bar, and carryout and delivery are planned for later.
Who is the chef at Pizzeria Gabbo?
Pizzeria Gabbo’s chef is Andrew Ashmore, a Lettuce Entertain You managing partner and corporate chef who also oversees Beatrix, Antico Posto and L. Woods Tap & Pine Lodge. He created the Fulton Market pizzeria with Executive Partner Marc Jacobs. Senior Sommelier John C. Slatter built the wine list, and Nicholas Berggren runs the bar.
Is there parking at Pizzeria Gabbo in Fulton Market?
Pizzeria Gabbo offers valet weekdays after 4 p.m. and on Saturday and Sunday after 11 a.m., at $20 for up to four hours. The restaurant sits at 834 W. Fulton Market St., a short walk from the Morgan station on the CTA Green and Pink lines.
Further reading
- Pizzeria Gabbo official site
- Pizzeria Gabbo menu, dessert and beverage list
- Pizzeria Gabbo reservations on OpenTable
- Pizzeria Gabbo on Instagram
- Chicago Food Magazine: Pizzeria Gabbo Opens October 22 in Fulton Market
- Chicago Star Media: Pizzeria Gabbo opens in Fulton Market
- Secret Chicago: A new 60-seat pizzeria from the team behind Beatrix
- Crain’s Chicago Business: Lettuce Entertain You is opening a pizza joint in Fulton Market
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