Tiffani Ortiz is coming back to Livingston! Now working together with her partner, Andy Doubrava, the two have been on the road since September ’22 as Slow Burn: a roaming restaurant practiced as an experiment in closed-loop cooking. Slow Burn exists in the tension of their ideas and talents ranging from biodynamic farming, food preservation and fine dining.
These nomadic restaurateurs can be found making use of their long term misos, vinegars, charcuterie and much more from California to Canada in various venues in the name of lessening food waste in delicious and exciting ways.
Slow Burn will be taking over Campione for five days in April, offering a limited casual a la carte dinner service available for reservation at the bar.
A $50 deposit will be held for each party to hold your reservation and will be credited toward your total balance on the day of your event.
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