A slice of tradition: Spitony’s Pizza turns 50

Along Route 29 between Warrenton and New Baltimore sits a red brick building that has been serving fresh, made-to-order pies for 50 years.

Spitony’s Pizza, founded in 1975, is more than a local staple — it’s a living family legacy, now in its third generation under Alex and Lauren Chakalos.

“We’re the one and only Spitony’s,” Alex said in an interview with FauquierNow. “We want each experience to be unique and everybody to feel at home.”

That focus on hospitality runs deep for Alex, who grew up alongside the business.

“I would get dropped off by the school bus at Spitony’s,” he said. “I was always in the back making boxes for quarters or playing video games in the corner.”

For him, the restaurant is more than a workplace — it’s an extension of home.

Spitony’s was started by Alex’s grandfather, Spiro, and great-uncle Tony, who combined their names to create “Spitony’s.” Originally housed inside a Stuckey’s convenience store, the family-run pizzeria was a bold venture at a time when pizza was still considered a novelty in rural Virginia.

“They were looking to pioneer something that hadn’t been done before,” Alex said. “Something that would set them apart.”

One of one: A ‘Spitony’s Pizza’ is its own thing

The Chakalos family wants customers to crave a “Spitony’s pizza” — not just any slice.

The family proudly embraces their heritage, operating the neighboring Northside 29 restaurant serving Greek cuisine, but Spitony’s serves up New York-style pizza, shaped by the early mentorship from the building’s previous owners, Charlie and Jules.

“The legal name of the business is still C.J. Spitony’s,” Lauren said.

At Spitony’s, pizza is a craft.

“On paper, pizza is just dough, sauce and cheese. But it’s so much more than that,” Alex said. “We make our dough fresh daily. It has to be the same every time.”

Consistency, he said, is non-negotiable — from the dough’s texture to the evenness of toppings.

“Our pizzas can’t be overcooked or undercooked. Nothing about our recipes changes, so it all comes down to technique,” said Alex. 

“Even the temperature of the water is monitored,” added Lauren.

That attention to detail adds up. In 2024 alone, they made nearly 55,000 pizzas. The sauce — made from scratch two to three times a week in 55-gallon batches — is considered sacred.

“It’s our secret recipe,” Lauren said. “It’s special, and it can be easily messed up. We’ve had to scrap entire batches when just one thing is off. We can’t just be like, ‘It’s good enough,’ because that's not how we flow.”

Lauren and Alex, both 2009 graduates of Fauquier High School, reconnected years later at a club softball game. Their love story, like the restaurant, is rooted in partnership.

“I was between jobs, and Alex was short-staffed,” Lauren said. “I offered to come in and help, even if it was just answering phones.”

Seven years later, she’s still there — now as Alex’s wife and a vital part of the day-to-day operations.

Working side by side comes naturally.

“Alex’s parents, Bill and Tracy, work the same way,” Lauren said. “They’ve created a strong model of what a healthy work-life dynamic can look like.”

That model begins with hard work. Bill Chakalos, who took over the business from his father, Spiro, is known among staff and family alike as the tireless engine behind Spitony’s. 

“He is Spitony’s,” Lauren said. “You’ll find him on the roof fixing hood fans, checking the freezer, or changing filters in the A/C unit. We joke about starting a challenge: If anyone can snap a photo of Bill sitting down and relaxing, they win a prize.”

Alex credits his father for shaping his leadership style.

 “I’ve definitely learned a lot from him,” he said. “He told me once, ‘This is a gold mine — but you have to mine it.’”

Alex wasn’t always sure that taking over the family business was the path he’d follow. His parents made it clear: There was no obligation. 

“They told me, ‘We can hire a general manager. Don’t do this just because you think you have to,’” he said. “But one day it clicked. I saw everything they’d worked for, and I thought maybe I could step into that and provide a great life for my own family.”

Now, with Lauren by his side, Alex is continuing the legacy with care — for both customers and staff.

“We’ve had kids who started working with us at age 15, stayed all through high school, came back during college breaks, and some who’ve worked with us for over a decade,” Lauren said. “That really speaks to how Alex leads. He genuinely cares about his staff and respects their time.”

The couple had planned to marry in October 2020, but like many others, their wedding was delayed by the pandemic.

COVID-19 also became a defining moment for the business.

“Navigating COVID-19 ... So many restaurants didn’t survive,” Lauren said. “We were lucky — we actually got busier.”

They quickly adapted with curbside pickup and streamlined operations. Though chaotic at first, the experience made the business stronger.

“It actually helped us to fine-tune. Now we’re trained to be busy,” Alex said. “It made us faster and more efficient.”

“Nobody had ever gone through something like [COVID-19] before. We were learning at the same time as everybody else and adapting to what's going on,” Lauren added. “It’s hard to remember what things were like before.”

Affordability helped too.

“Pizza was something families could still afford,” Alex said.

Spitony’s gives back when they can, said Lauren. During government shutdowns, they offered free lunch specials to furloughed federal employees who showed valid ID.

Now, the family sees the anniversary as a chance to say thank you.

50 years of community support

“This anniversary is for the community,” Alex said. “They have been there for us. This is our livelihood, our family business. It’s hard work, but it’s worth it.”

Spitony’s doesn’t chase trends. In fact, much of the kitchen equipment — like the original dough bowl and pizza oven— has been there since 1975. 

“We want people to walk in and say, ‘This hasn’t changed a bit,’” Alex said. “We want it to taste exactly how they remember. We don’t change a lot here, and that's our strategy.”

Still, they make small updates, like rotating local beers and maintaining a social media presence. But what keeps customers coming back is the sense of belonging.

“When someone walks in, we want it to feel like home,” Alex said. “Because for us, that’s exactly what this place is.”

Tracy and Janine Melvin of Catlett stopped by on a rainy Wednesday last month.

“This is our favorite pizza, hands down,” Tracy told FauquierNow. “There’s no limit to how far we’ll drive for Spitony’s.”