The Stunod story.

About Us

Chapter One

From Pushcart to Pizzeria

The early years — 2019

Austin and Frank Battaglia at one of the first major Buddy's Italian Ice events
Frank and Austin at one of their first major events

Brothers Austin and Frank turned a dream into reality. Starting from the ground up pushing a cart around and scooping the best Italian ice around we realized we outta open a store front.

The Battaglia brothers on the rooftop at Millennium Park
The brothers on the rooftop at Millennium Park

With our efforts we were able to serve up folks from all over the city. As far north as Evanston, lincoln Park, all the way down to Orland Park and Frankfort. Now we are Thrilled to offer a location where you can get Buddy’s Italian Ice and now Stunod’s pizza. We will be keeping the same mindset as always. Simple, fresh, all natural, and delicious.

Austin and Frank Battaglia taking pizza-making classes in Florence, Italy
Austin and Frank in Florence, Italy, taking classes on making pizza

We have been blessed to have grown up in a family with plenty of influence in the pizza industry. Even more so by having so many great people that have showed us the ropes and to offer us such influence into our craft. Even having the chance to fly to Italy and take classes on how they make pizza I mean c’mon now. We are very excited to show you what we have learned over the last couple years.

Most importantly Austin and I just want to say how much we appreciate each and everyone of you guys. Ma and Old Man your endless support is never taken for granted we love you guys dearly. To our sisters you guys have been the absolute best help we could ever ask for. To all of our Friends and Family we can’t say thank you enough for the support, kind words, and positive critiques. To our customers you guys keep this dream alive and for that we our indebted to you. to those giving us a shot for the first time and to those who stood in line on hundred degree days waiting for some ice. You guys have got us to where we are today. We owe it all to you guys.

Chapter Two

American Dreamers

2019 — 2020

Many of you have heard about our back story, but since opening in the fall of ’19 there have been many new adventures, stories, side quests, all of which have created some hard city miles. Austin and Frank Battaglia were just boys when they opened. Austin was 25, and Frank was 23. They were unaware that the many challenges ahead were going to make them men. Businessmen, that is.

They officially opened October 11th of 2019. Every business has growing pains. Stunod’s was no exception. The boys immediately had to learn how to operate a busy operation, all while having very limited funds. They quickly realized they needed a proper point of sale system. All of the companies wanted thousands. The boys didn’t have it. So paper and pen it was. When that failed, Austin reached out to his best bud Shane to see if he could help create a basic POS system. So they all got to work. They quickly created a program that got the job done for less than $500.

Then they needed to teach their staff how to work properly and efficiently, all while learning the system themselves. With each mistake, they gained experience. Just as things started to smooth out, the ovens they inherited started to fail them. Still extremely limited in funding, the boys were graciously gifted a set of Bakers Pride Y-600 ovens by their father. With that came much more learning to do. Each oven had its own tendencies. Although the ovens were brand new, the boys had to learn how the ovens wanted to cook their style of pizza. They reworked their dough and monitored temps. They got it down pat. All of a sudden it felt as if Stunod’s was a well-oiled machine.

This is now February of 2020. Friends and family called us from across the pond. Our people in Italy called us to tell us the horrors they were experiencing. A disease was running rampant, and people were in serious danger. We prayed for them. Yet the boys foolishly thought that we here in the States would never face that issue.

By the second week of March 2020, the president announced the shutdown. The COVID-19 pandemic. The boys had a harsh reality to face. A staff that looked at them for answers. Answers that the brothers could not provide. The truth is they were just as scared as everyone else was. The immediate concern was the well-being of their loved ones. The boys had a sense of impending doom. Neither could say it out loud. The fact of the matter was that, by all appearances, their brand-new business was going to suffer as well. Neither of them could say it, but both thought their dreams were going to end this way.

As the president announced the closure of all businesses, the boys sent the majority of their staff home to be with their families. The boys stayed. They stayed all night, sanitizing every inch of the shop and then discussing the plan.

The plan was simple. Battaglia boys don’t quit. As each brother held back his true emotions, they decided fear was not the proper course of action. The boys opened up because they are rebels. Because they are renegades. The boys were inspired by business owners that blazed trails. Under no circumstances would they consider closing the doors. Businesses don’t fail, people quit.

Not closing for a single day, Stunod’s stayed open. The first month all of the new customers the boys gained stopped calling nearly as much. There were no more walk-in customers. The phones were quiet. Yet the bills kept coming. The boys had to seriously adjust. As time passed, customers started to call again. With every passing week, more customers came back, and new ones started to arrive. Then weeks turned into months. Masked up, no tables, and not sure what each day would bring.

Many restaurants would have a COVID outbreak. The whole staff would be seriously sick. The restaurant would close with no telling when it would open back up. The reputation they spent years earning could be shattered in a day. The boys needed to avoid this at all costs. When the staff felt ill, the boys picked up the slack. Working long, hot days, no questions asked.

Then Chicago faced riots. The only day the boys closed early was after warnings from the 8th District Police Department. Watching some of their favorite places get vandalized was gut-wrenching, knowing how much these families were already facing. At a time when small businesses needed so much help, they instead had to deal with more bullshit. The industry we loved was in a nosedive.

Customers were passing away, and the brothers’ parents got very ill. Their father needed to go to the hospital. The boys recall rushing over to see their father. Their biggest inspiration was very ill, but even more stubborn. As they pleaded with him to go to the hospital, he argued that if he could do 20 push-ups, then we had to leave him alone. We agreed. He did it.

Our father survived, and then thrived. Weeks later the IRS showed up at our door. They believed we were a front. We pleaded with them, arguing that this had to be the worst front of all time. Who would work 70 hours a week for a front lol. We found out the hard way that we filed our taxes incorrectly. We faced many fines and penalties. In my defense, I barely passed algebra class lol. Well, we faced enough fines and penalties that we considered closing the doors. Yet we are Battaglia Boys. We don't quit.

We worked long days to catch up. We sacrificed our weekends, relationships, friendships, and time with our family. For some reason, we stayed so damn determined that our lil pizza place would one day be a big pizza place with many locations and that all of our dreams would turn into reality.

Chapter Three

High Risk, High Reward

2020 — 2025

With all of this drama and hard work, eventually there is a light at the end of the tunnel. There was a moment in time when all of a sudden it seemed as if God looked down and winked at us. When you pray for strength, God will give you reasons to be strong. All of a sudden we started to receive some amazing feedback.

We started making social media content just to try to pick up sales during COVID. I so distinctly remember the day we surpassed the number of followers I had on my personal ig account. For some reason, it felt as if all of a sudden we were building something bigger than us. I think people enjoyed our material because of our authenticity. We posted just because. Nothing was ever fake or forced. Then it felt like our Facebook following was getting stronger and stronger too. It was like the locals all of a sudden would go up to bat for us. We were slowly watching our lil brand become part of the community, something so many businesses had tried to do and failed. Not because of anything other than the fact that the South Side of Chicago is a very old-school, tough type of area. So it can be extremely difficult to win them over. They have high walls, and they know what it feels like to be backstabbed and forgotten, so it takes a ton of work to win them over. But once you have them, they will be your friends for a lifetime.

Then came the accolades: Steve Dolinsky from the Hungry Hound; Melissa Mahoney from Only in Your State; Rick Hynum from PMQ Magazine; Yelp ranking our breaded steak #2 in Chicago; Nick Kindelsperger from the Chicago Tribune; a feature on NBC Chicago; Business Rate ranking us #1 in our community; and, most recently, Block Club Chicago.

Now we are just bragging. But honestly we deserve it. Every last thing. My bro and I have worked really damn hard. We have sacrificed so much, and we have had to look every problem in the eye. All of these accomplishments are awesome and very rewarding, but we still have so much more to do. The original plan was to one day open more locations so more people can enjoy our food and experience the vibes.

During all of this, I have constantly searched for where the next location should be. I contacted people at well over ten separate locations about either purchasing their restaurants or leasing a space to build out the next Stunod’s Pizza joint. We looked at places in Lincoln Park, Wicker Park, Bridgeport, and Oak Lawn. I could go on and on. I thank all of them for their time and efforts to try to make it happen, but we could never get it right. It never felt perfect. Not that it ever will, but something felt off. I am a big believer in intuition.

In the spring of ’25, we found out that the ol’ Patio on Taylor St. was not opening back up. We asked our buddies, the Folinnazos, to reach out to their connects. Thankfully, they got a hold of the Caputos, the family that owned the Patio. Mr. Caputo had passed, and his sons were undecided on what to do next. They considered reopening the Patio themselves. But when they heard our story, they loved the idea of us expanding into their space on Taylor St. After some deliberation and teamwork, we decided that we are going to build the perfect Stunod’s.

Now our next biggest adventure is about to begin. Saving Little Italy. Opening date to be announced soon. We look forward to celebrating with all of you.

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