Libertine by Tim McKee

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

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

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

Book a Table

Group thing? Call: 612.877.7263

What’s Up




3 remarkable chef's and one pig. You won't want to miss this! Space is limited, make your reservation TODAY.
We are excited to announce our first Whole Animal Dinner with Chef Tyge Nelson on 7/22! Check back for more details!
Weekend Brunch.
It's PRIDE weekend!! We are getting fabulous and offering 3 tasty drinks for the whole weekend. From left to...
It's PRIDE weekend!! Try our specialty cocktails just for this weekend. From left to right: The Big…
The new MN State Fair food list is hot off the press. Mad props to The Rabbit Hole, the Hot Tail we'll be trying...
Old School Butcher Cuts.
Yea that's how we feel too.... Come have a drink with us tonight! #sammieboard #mplsdrinks
I pity the fool....that doesn't take their dad to Libertine for Father's Day! Treat your dad to what…

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.

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


Ben Larson


Susan Aubin



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.

Book parties now by calling 612.877.7263
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