Campione — Restaurant in Livingston

Been wanting to go to Champione for a few years now, but they're always packed. Decided to try my luck on brunch and got there 15 minutes early. There was still a line formed to get in, but it was doable. The inner space is inviting and intimate. You're connected to the staff immediately through the open concept kitchen and dining room. Sitting at the bar, I was greeted warmly by the staff, and there's a small town comfort and familiarity about it. The old restaurant was also an Italian place and many breakfast goers probably didn't have that context but I did having frequented the old spot many times. Champion does a good job of transforming the space anew while also carrying through the memories of the traditional food that was once served there. A rare combination. Brunch list combines rustic country and hearty Italian fare on a short list of offerings. I went with a bold choice of poached eggs in chili oil. Thinking it would be similar to shakshura or Cilbir Turkish eggs poached on top of garlic yogurt. Also, added the fingerling potatoes on the side not knowing how big and hearty the dish would be. Champion's version was much more Cilbir with a savory garlic oil immersed though the whole dish and a healthy side a crusty bread for dipping. For those not familiar with Turkish eggs, they'll get a spicy eye-opening surprise of flavors. It's a complex dish in a sense as it's hard to pull off right. You can tell it was designed for a truly exotic experience. The potatoes provided another level of creaminess to complement the dish. I took about half of it to go. I also took the special, a pistachio coated Italian cake with me for an afternoon treat. Another classic with its sweet, delicate infusion of flavors that permeated the cake.

Livingston has turned into a bit of a foodie Mecca which is not lost on locals. Champion offers a worldly appeal while maintaining its roots in an old town with alot of local...

Make a reservation! I hate going out without a reservation and didn't see anything online to make one. When we showed up on a Sunday night, there was a 1.5 hour wait. No biggie, the owner or manager was really nice about it and said that they would get us in. He was right that I should have called and asked about reservations.

So we got on the list and went and played darts down the street while we waited for our table.

My mom and sister were still a bit full from lunch so they just tasted my food.

1st of all the wine list. Wow. I've never seen so many varietals I've never heard of and I was a bartender who has taken courses in wine selling. I so appreciate the opportunity to try things I've never seen before. Well done.

For apps we had the beets and then the Frito misto. I could licked the plate clean of the golden pureed beets. Incredible. The sweet, with the bitter, and the crunch. Magnificent.

For dinner I had the porcetta special. OMG. Not the least bit dry, it was a creative veg blend that had fried potatoes, celery, rhubarb, apples and I don't know what else but it was mouthwatering. There was something in there that had a crunch all the way to end and that was the best part.

For dessert, we did the orange Olive oil cake and the broken ricotta cheesecake. I don't think I've ever seen my mom so excited about dessert. She said it's the best cheesecake she's ever had and is now on the hunt to figure out how to make it. I don't even like cake and I loved the orange olive oil cake. No one was sure if either could be a winner.

Well worth the wait, and hands down the best meal across the board during our time in Montana. Kudos to the chef, and the service...

Livingston needed this place!

The atmosphere is really cute, with a mix of counter and table space as well as an open kitchen so that you can see the chefs at work. About 1/3 of the seating is window. A really nice touch is that the Italian music that's playing unobtrusively in the background is direct from vinyl via a record player set up near the restrooms.

The menu has a very nice assortment of modern Italian fare. We had the Fritto Misto appetizer, Linguini and Meatballs, and Porchetta. Dessert was gelato. Presentation is great and the flavor of everything was absolutely delicious. Portions were just right as well. We both finished our plates and left full without feeling bloated.

The prices are reasonable, especially given the quality of the food. Service was top notch as well, with everyone being very friendly and attentive. We also saw several people arrive for carry out orders -- something that we'll start calling in for as well, I suspect.

Campione (Champion) is very aptly named in my book. I would classify it as the best restaurant in Livingston at this point. Be sure to call ahead for a reservation, as it has been consistently packed from the moment they began their soft opening -- with...