Restaurant: Station 1
Location: 325 North Fountain Avenue, Springfield
Contact:
- Website: www.stationonespringfield.com
- Telephone: (937) 324-3354
Background/Overview:
The sign attached to the front gate reads, “Here at Station 1 you may experience live music, great food, and good times. Relax & Enjoy!”
Built in the 1950s, it was a Sinclair gas station before becoming Diane’s Pizza Place and then Coy’s Pizza Place. Later, Dan Hearlihy took ownership and named it Station 1 Bar after Springfield’s Fire Station No. 1 directly across the street.
In August 2013, Sara and David Montei, and her parents Julie and Doug Addis, bought it from then-owners, Eric and Tracy Mader, to be a new family business venture. All four family members grew up in Springfield and graduated from North High School.
The women are the primary owners/operators. They’ve progressively updated the building to give it more of a welcoming atmosphere in each of its four particular entertaining spaces. Many of the staff members have endured the multiple ownerships of the business over the years and chose to stay to help Sara Montei and Julie Addis.
Live music is scheduled through October. The food focuses on simple locally sourced menu items made well, with an emphasis on the pizza. And, there are 13 televisions, a juke box and dart boards provided by another local company for you to relax and enjoy at Station 1.
The Menu:
BEVERAGES:
Abita Root Beer, Coca-cola products, Ginger Ale, or Lemonade: $2;
Red Bul: $3.
Pitcher of soda: $5.
DAILY SPECIALS:
Monday: Taco $1; Margarita $1.
Tuesday: Fatty Natty (bottle), $1; Pretzel Stick, $1; Craft Beer (selected by bar), $2; Jim Beam, $2.50; One-topping Pizza (10 inch), $5.
Wednesday: Dine-in Wings, $0.50 (each); Carry-out Wings, $0.75 (each); Craft Beer (pitcher): $2; “Trivia Night” is at 7:30 P.M.
Thursday: One-topping Pizza (10 inch): $5; Skip ‘n Go (pitcher): $8.
Friday: One-topping Pizza (14 inch): $10.
Saturday: “Happy Hour” specials.
Sunday: Bloody Mary: $1.75; Jager Bomb: $4.
APPETIZERS:
Tator Tots: $3; Chips & Salsa: $4; Cheese Curds, Chicken Fingers, Chili Cheese Fries, or Fried Mushrooms: $5; Jalapeno Popper French Bread: $6; Pizza Fries: $6.50; Nachos, or Totchos: $7.
PIZZAS:
10 inch: $7; 12 inch: $9; 14 inch: $11.
Specialty Pizzas (and, include): 10 inch: $10; 12 inch: $12; 14inch: $14.
BBQ Chicken, BLT, Chicken Bacon Ranch, Meat Lovers, Skyline Chili, Station Deluxe, Taco, Veggie, or White Specialty Pizza.
SOUP: Chili: $3.25.
SALADS:
Garden Salad: $3; Chef, Cobb, Grilled or Fried Chicken, or Italian Salad: $6.50.
HOAGIE: Station Hoagie: $6.50.
SANDWICHES:
Club, or Reuben Sandwich: $6.50.
Subs (eight inch): Veggie Sub: $6; Chicken Finger Club, Italian, or Meatball Sub: $6.50.
Wraps: Buffalo Chicken, Chicken Caesar, or The Club Wrap: $7.25.
Wings (include): Asian Zing, BBQ, Caribbean Jerk, Carolina Tangy Gold, Garlic Parmesan, or Honey Garlic Wings: $6.50.
Hours:
Monday through Saturday, 11 a.m. to 2 a.m.;
Sunday, Noon to 2 a.m.
(Kitchen closes at Midnight)
More Information:
Station 1 has the “Lunch Punch Card.” Buy five sandwiches, or a small one-topping pizza for lunch, and get the sixth free.
“Happy Hour” is 11 a.m. to 7 p.m., with $2 Domestic pints and $6 Domestic pitchers. There are also 52 beers on tap, with an emphasis on local craft beers (check the app “Untapped” for the Station 1 list).
“Trivia Night” is every Wednesday at 7:30 p.m.
There’s plenty of seating for patrons in the four designated areas, and is always on a “first come, first seat” basis.
A two-week notice is necessary if you want to reserve space for your graduation, engagement, or birthday party, baby shower, or your other special event at Station 1.
May/June live music schedule:
May 18: Southbound
May 19: B.A.D.
May 27: Nate McDonough
June 1: The Morgues/The Mannequins
June 2: Radio Tramps
June 8: Jake Gabbard
June 9: The Fleez
June 15: The Relics
June 16: Hugely Brothers
June 22: DJ House and DJ Chill
June 23: Retribution
Please, check the Station 1 website for the complete 2018 live music schedule.
Look for local restaurant profiles by Glenn and Kim Creyts every other week in “Life.” For inquiries regarding this column, and “Restaurant Profile” ideas and suggestions for future columns, please contact Glenn and Kim via e-mail: glenncreyts@att.net.
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