If you drive through the Northern Valley long enough, you realize something pretty quickly: every town has a "pizza place," but not every town has a soul. Closter has seen a massive facelift over the last few years. The Plaza is shiny, there’s a Whole Foods now, and everything feels very 2026. Yet, tucked away on Durie Avenue, Buon Gusto Restaurant Closter NJ remains. It’s the kind of place that feels like it’s been there forever because, in the grand scheme of Bergen County’s volatile dining scene, it basically has.
It’s honest.
I’ve spent a lot of time talking to locals about why they pick one Italian spot over the other. Usually, it comes down to the sauce—or the "gravy," depending on how much of a Sopranos extra you’re feeling like that day. At Buon Gusto, it’s not about some deconstructed, avant-garde experiment. It’s about the fact that when you order Chicken Parmigiana, it actually tastes like the one your grandmother would make if she wasn't mad at the world.
What Actually Sets Buon Gusto Restaurant Closter NJ Apart?
Let’s be real for a second. You can’t throw a rock in New Jersey without hitting a place that serves penne vodka. So, why does this specific spot stay busy while others cycle through new ownership every eighteen months?
It’s the consistency.
Consistency is boring to write about but incredible to eat. When you walk into Buon Gusto, you aren't met with a minimalist, cold industrial interior. It’s warm. It’s a bit old-school, sure, but it’s comfortable. They’ve mastered that weirdly difficult balance of being a "nice night out" spot while remaining a "I don't want to cook on a Tuesday" staple.
The menu is massive. Honestly, it’s probably too big by modern "limited menu" standards, but that’s part of the charm. You want a thin-crust pizza? They’ve got it. You want a massive veal chop? They’ve got that too. It’s the versatility that wins. Most people think of it as just another pizzeria, but if you sit in the dining room, you realize the kitchen is doing much more than just stretching dough. They are working with real-deal seafood, heavy reductions, and portions that make the price tag feel like a steal.
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The Pizza Logic
We have to talk about the pizza. In Closter, the competition is fierce. You’ve got upscale spots trying to do the Neapolitan thing with the soggy centers, and you’ve got the greasy slices that fall apart. Buon Gusto sits right in the pocket. The crust has a snap. The cheese doesn't slide off in one giant, embarrassing sheet when you take a bite.
I’ve noticed that people who grew up in the area—the ones who moved away to the city and come back to visit their parents—usually end up here. It’s a nostalgia thing, but it’s also a quality thing. You can’t fake a good crust. It’s chemistry. It’s the water, the flour, and the oven temperature. They’ve clearly dialed that in over the decades.
The Menu Hits (and What to Skip)
If you're heading to Buon Gusto Restaurant Closter NJ for the first time, don't overthink it. People get trapped trying to find the most "interesting" thing on a menu. In a place like this, the "boring" stuff is where the magic is.
- The Eggplant Rollatini: Most places over-bread the eggplant until it’s basically a sponge for oil. Here, it’s thin, the ricotta is seasoned properly, and the marinara actually has a brightness to it.
- The Seafood Salad: It sounds risky for a neighborhood Italian joint, but it’s surprisingly fresh. We’re talking calamari, shrimp, and scungilli that hasn't been sitting in a bucket of vinegar for three weeks.
- The Specialty Pies: Look, the "Salad Pizza" is a divisive topic. Some people think putting cold lettuce on hot bread is a crime. Others swear by it. At Buon Gusto, their version is actually balanced. It doesn't get soggy immediately.
One thing to keep in mind: the portions are North Jersey portions. If you order an appetizer and an entree, you are taking a box home. That’s just the law of the land here.
Is it actually "Authentic"?
"Authentic" is a buzzword that people use when they want to sound like they've traveled more than they have. If you go to Italy, you aren't finding Chicken Francese on the menu. But Buon Gusto isn't trying to be a trattoria in Florence. It’s an Italian-American powerhouse. That is an authentic cuisine in its own right. It represents the immigration history of the 20th century, adapted for the American palate.
The chefs here understand that. They aren't trying to reinvent the wheel; they’re just making sure the wheel is perfectly circular and well-oiled.
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The Logistics of Dining in Closter
Parking in Closter can be a nightmare depending on where you are. Luckily, Buon Gusto is situated in a way that doesn't require a twenty-minute search for a spot. It’s accessible.
Takeout vs. Dine-In
The vibe changes depending on how you’re eating. Takeout is a well-oiled machine. On a Friday night, the counter is a chaotic ballet of white paper bags and cardboard boxes. It’s impressive, honestly. But if you want the full experience, sit in. There’s something about the sound of clinking silverware and the specific smell of garlic and oregano that you just can't replicate at your kitchen table.
- Price Point: It’s mid-range. You aren't paying NYC prices, but it’s a step up from a basic slice shop.
- Service: It’s Jersey service. It’s fast, it’s direct, and they don't hover. Some people find that jarring; I find it refreshing.
Why Local Spots Like This Survive the "Chain-ification" of Bergen County
We’ve seen a lot of local favorites disappear. Rent goes up, tastes change, or the kids don't want to take over the family business. Buon Gusto Restaurant Closter NJ has survived because it fills a specific hole in the community. It’s the "safety" restaurant.
When you have a group of eight people and nobody can agree on where to go, you go here. The kids can get sliders or a plain slice, the grandfather can get his pasta fagioli, and the couple on a date can share a bottle of wine and some grilled salmon. It’s the ultimate "peacekeeper" restaurant.
There is a subtle art to being everything to everyone without losing your identity. Buon Gusto manages it by staying focused on the fundamentals. They aren't chasing Instagram trends. You won't find gold-leafed steaks or cocktails with smoke bubbles here. Thank God for that. Instead, you get a solid meal that tastes the same today as it did five years ago.
Community Impact
You’ll often see the local high school teams here after a game. You’ll see the local politicians grabbing lunch. It’s a hub. In a world that is becoming increasingly digital and isolated, places like this serve as a physical anchor for a town. It’s where neighbors actually run into each other.
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Things Most People Get Wrong About the Place
One misconception is that it’s just a pizza place. If you only ever walk up to the counter, you’re missing 70% of what they do. The kitchen is surprisingly nimble with substitutions. If you want a specific pasta shape with a different sauce, they usually just do it. No drama.
Another thing: people assume "old school" means "outdated." While the decor isn't trying to win any architectural awards, the kitchen standards are high. The ingredients are clearly sourced with care. You can tell by the quality of the olive oil and the fact that the calamari isn't rubbery.
What to Do Next
If you’re planning a visit, here’s how to do it right. Skip the peak Friday night rush if you want a quiet meal. Go on a Tuesday or Wednesday. The kitchen is more relaxed, and the service is even more personal.
Actionable Steps for Your Visit:
- Check the Specials: They usually have a whiteboard or a separate insert. This is where the kitchen shows off. Look for the seasonal pastas or whatever fresh fish came in that morning.
- Order the "Grandma" Crust: If you’re getting pizza, try the Grandma pie. It’s thinner than a Sicilian but sturdier than a regular slice. The garlic-to-tomato ratio is usually spot on.
- BYOB? No, they have a bar: Unlike many Italian spots in the area that are BYOB, Buon Gusto has a full liquor license. They make a solid martini, and the wine list is surprisingly focused on Italian reds that actually pair with the food.
- Book for Large Groups: If you have more than six people, call ahead. Even though it’s a neighborhood spot, it fills up fast, especially during the school year when every sports banquet in the county seems to happen at once.
There isn't a secret handshake or a hidden menu here. It’s just good food. In a town like Closter, which is rapidly changing, having a reliable constant like Buon Gusto is a win for everyone. It reminds us that at the end of the day, people just want a warm plate of food and a place where the staff remembers their name.
Stop by the next time you're on Durie Ave. Get the veal, get the pizza, or just grab a cannoli to go. You really can't go wrong.
Next Steps for Your Meal Planning:
- Call ahead for weekend reservations, as the dining room fills up by 6:30 PM.
- If you are ordering for a large party, use their online portal at least two hours in advance to ensure the timing is synced for pick-up.
- Keep an eye on their seasonal dessert rotation; the cheesecake is often made in-house and beats the standard commercial stuff found elsewhere.