Libertine by Tim McKee




M-Th 3pm-1am
Fri 3pm-2am
Sat 10am-2am
Sun 10am-1am


HAPPY HOUR
Everyday from 4pm-7pm
Sun-Th 10pm-12am


BRUNCH
Sat 10-3pm
Sun 10-3pm / DJ Noon-3

Book a Table

Group thing? Call: 612.877.7263

What’s Up

libertinempls

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@LibertineMpls

@JonMichaelAdan we are huge fans of whiskey/bourbon & carry a few exclusive options including our Single Barrel Knob Creek. Come by & chat!
Come get sum! http://t.co/xAZpUxIOsd
This Friday you won't want to miss our Insight Brewing Doe Eyes Event from 6 to 9 PM! Offered at the Main Bar... http://t.co/qDgueCaJpi
Join us this Friday to try @insightbrewing's newest seasonal Doe Eyes! We'll be running a special… https://t.co/TuXYmBFRYy
DEALS, DEALS, DEALS: Starting today with every purchase of a Steak Burger or Cheddar Bratwurst Burger you will be... http://t.co/FpujRRlvi8
Getting excited for the Doe Eyes Release, Friday, September 4th! Come by and see us from 6 to 9 PM at the Main Bar. https://t.co/1W6ivdyapP
Look out for more details soon of Insight Brewing's Doe Eyes stop at Libertine next Friday, 9/4! https://t.co/ZLXPWuon9L
Thank you to everyone who came out to our 2nd Whole Animal Dinner last night featuring @samehwadi!… https://t.co/8HM9xV4Tv4
ATTENTION MEAT LOVERS: we only have a few spots left for our Whole Animal Dinner this Wednesday, August 26th at 7... http://t.co/9p4lVwLX3h
We agree! For reservations call or email Maddy at 952-240-3551/ marthur@parasole.com. https://t.co/ykBtGBx93e

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.

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.

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.

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.

Maddy Arthur

PRIVATE EVENTS MANAGER

Ben Larson

SOUS CHEF

Susan Aubin

ASSISTANT MANAGER

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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.

Book parties now by calling 612.877.7263
or contact us at events@libertinempls.com

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