Pizza review: A thin slice of Westfield’s pizza history gets Portnoy’s nod

A 1970s Time Capsule in Pizza Form

In an era where food trends flicker in and out of popularity faster than a dial-up connection, one Westfield institution has remained a constant: Buona Pizza & Restaurant. Since the disco era, this pizzeria has stood as a local landmark, its walls seemingly whispering stories of Union County’s changing tastes—all while keeping its menu reassuringly familiar. So when Dave Portnoy, the self-appointed arbiter of pizza worthiness, rolled into town as part of his ongoing crusade to rate every pizzeria in Union County, he wasn’t just judging a meal—he was tasting a piece of local history.

Portnoy’s method is simple, brutal, and undeniably compelling: one taste, one score. This time, he put two slices under the microscope—a classic thin slice and a salad-style slice, a creative departure from traditional toppings. The regular slice, a no-frills homage to the pizza hearth, walked away with a 7.4 out of 10, its crisp crust and uncomplicated flavor earning a nod of approval. “Straightforward pizza done right,” he declared, a rare moment of unqualified praise in a world where over-the-top toppings and gimmicky fusions often steal the spotlight.

When Green Meets Cheese: A Culinary Conundrum

But the real intrigue lay in the salad slice—a dish so unconventional that Portnoy couldn’t quite decide if it was avant-garde or just audacious. Describing its flavor as “closer to a bowl of greens than a typical pizza slice,” he left its final fate hanging in the balance. Was this a bold experiment worth emulating, or merely a fleeting novelty doomed to collect dust on a menu that has otherwise remained steadfast in its traditional Italian roots?

Buona Pizza’s long-standing commitment to classic dishes like chicken parm and baked ziti suggests that pizza, while central, is not the sole focus—and perhaps that’s the secret to its endurance. In a town where food fads come and go, some places don’t just survive; they thrive by staying the course. Portnoy’s review, with its mix of nods and questions, wasn’t just a rating. It was a reminder of why certain spots become institutions—not because they chase trends, but because they deliver consistency, comfort, and a taste of the past.

Why Some Places Never Go Out of Style

Westfield, like so many towns, has its share of neighborhood time capsules—diners, bakeries, and pubs that have outlasted generations. Buona Pizza is one of them. Its unchanging menu and unpretentious vibe make it a place where locals return not for the thrill of the new, but for the reliability of the familiar. Portnoy’s score of 7.4 may not spark a viral sensation, but it does something far more valuable: it validates the quiet resilience of places that refuse to bow to fleeting fancies.

So here’s to the slices that don’t scream for attention but simply deliver—the kind that make you glad some things never change.