Libertine by Tim McKee

M-Th 4:30-1am
Fri 4:30-2am
Sat 10-2am
Sun 10-1am

Everyday from 4:30-7pm
Sun-Th 10pm-12am

Sat-Sun 10-3pm

Book a Table

Group thing? Call: 612.877.7263

What’s Up




Come one, come all to the Libertine Whiskey Dinner Thursday, March 12th at 7:00 pm. $75 all inclusive. We'll be...
Behold, our newly redesigned Calhoun Square entrance!
Watermelon and Oyster Margarita Shots for your Valentine - Thanks Dara Moskowitz Grumdahl!...
I posted a new photo to Facebook
I posted 6 photos on Facebook in the album "Black Box Private Dining"
We still have Friday and Sunday availability for this awesome tasting menu! Regular menu available as well.
Now hiring all FOH staff for rooftop patio season! Support staff, servers, and bartenders should apply ASAP. We...
Come and check out our box.....The Black Box that is. Perfect for every occasion! For more information call...
Brash, bold & boozy. Brunch at Libertine this weekend.
MN Bourbon! We really are here! #drinklocal #crookedwater @ Libertine

In Front and In Back

Created by Tim McKee, Libertine reflects a diversity of talent united by a belief that the public should be able to drink and eat as they wish, and that creativity thrives in an atmosphere of freedom.

Tim McKee

CREATOR - More than any other chef, Tim McKee has made Minnesota a culinary destination. He’s the state’s first James Beard Award-winner. Food & Wine magazine named him one of the country’s “Best New Chefs” and later recognized Tim for operating one of the “World’s 10 Best New Restaurants.” Gourmet magazine named La Belle Vie one of “America’s Top 50.” And the StarTribune has awarded him multiple four-star reviews.

Chad Kamerud

GENERAL MANAGER - In 1993, a newspaper ad bearing the headline “Brew It, They Will Come” prompted naïve college kid and notoriously picky eater Chad Kamerud to apply for his first restaurant job, as a busser at the Rock Bottom Brewery. Several years of serving led to a promotion to management, followed by long stints in a few other local restaurants, most recently Union Rooftop & Workshop in downtown Minneapolis. Today, having developed into a food fanatic, beer geek and wine snob, Chad is thrilled to be leading team Libertine.

Steve Hesse

EXECUTIVE CHEF - A Minnesota native whose wide-ranging experience reflects the breadth of his talents, Steve Hesse is still in his mid-thirties but boasts a 20-year history in the business, beginning at the restaurant his mother owned. He’s also a long-time collaborator with Tim McKee, first at Masu Sushi & Robata, where he served as corporate chef, later at Uptown Cafeteria as executive chef, and now leading the kitchen at Libertine.

Andrew “Stove” Stovern

MANAGER - Combining strong operational skills with judgment and leadership honed over a decade in virtually every front-of-house position, Stove came to Libertine from Hazellewood Grill & Tap Room in Excelsior. He earned a degree in Business Management & Marketing, is an avid downhill skier and boater, and likes to begin the day with a strong espresso and a slow drag of a cigarette in the company of his son, a rescue dog named Sir Jaxon Pants.

Johnny Michaels

DRINKMAKER - Recognized as one of the Twin Cities’ best drink makers. Creator of acclaimed cocktail menus at restaurants including the James Beard Award-winning La Belle Vie. Author of North Star Cocktails, a finalist for Minnesota Cookbook of the Year. The accolades keep piling up for Johnny Michaels, and he keeps raising the bar.

Lacy Loos

MANAGER - After spending a year and a half conducting PhD research in cancer biology, Lacy embraced quantum boozology and cocktailogics at establishments including The Living Room, Prohibition and Pittsburgh Blue. She combines her love of drink with a passion for electronic music, a lifetime of hospitality experience as the daughter of restaurateur, and a degree in biochemistry and molecular biology from the University of Wisconsin – Eau Claire.

David Collins

BAR MANAGER - A veteran behind the bar and a Libertine if ever there were one, David is a lover of good food, connoisseur of great restaurants, and an avid drinker with a predilection for bourbon and a weakness for Grand Marnier and a shot of good lager.

Kai Phanthavong

SOUS CHEF - The child of St. Paul restaurateurs, Kai waited tables at the family business, Pad Thai Grand Café, before graduating from Le Cordon Bleu in 2004. Newly minted as a chef, he worked first at Duplex Restaurant & Bar in Uptown, and then the Minneapolis Women’s Club. Kai's ascent continued in Des Moines, Iowa, where he worked at Ban Thai restaurant, as head chef. His talent for Thai cooking took Kai next to the Kung Nam Resort in Bangkok, where he held the position of Executive Chef. Back in the Twin Cities by 2012, he became Executive Chef at Masu Sushi and Robata before moving on to Tiny Diner restaurant, and now Libertine.


Buy a Libertine Gift Card

A unique setting for private dining and group events, The Black Box can be transformed into virtually anything you wish it to be. Slate blackboard walls, configurable seating, advanced AV options and personal planning assistance enable you to customize the environment to match the occasion. Food and drink options offered by James Beard Award winner Tim McKee can also be tailored to your gathering. The Black Box can accommodate up to 40 guests at seated events or up to 50 people at reception-style gatherings.

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