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Libertine by Tim McKee

M-Th 4pm-Midnight
Fri 4pm-2am
Sat 10am-2am
Sun 10am-Midnight

Everyday from 4pm-7pm
Sun-Th 10pm-Midnight

Sat 10am-3pm
Sun 10am-3pm

Book a Table

Group thing? Call: 612.877.7263

What’s Up




Libertine has two spaces available for private reservation! Contact Maddy at for…
Wakey Wakey pancake of the day is..... Potato, with lingenberry jam and creme fresh.
Thank you again to all who came out to our Fall Game Dinner last night! We sure had a great time.…
Here's some Clean Plate Club action for your viewing pleasure. #gamedinner #blackboxpresents @ Libertine
Tim Leary from @tattersallco whipping up some amazing cocktails! #blackboxpresents #drinksondrinks @…
Let the Fall Game Dinner begin! #blackboxpresents
Preparing the bountiful meal for tomorrow's Fall Game Dinner! #theblackboxpresents #fallcomfortfood
Pancake of the day. Ghirardelli chocolate / hazelnut cookie crumble and whipped cream... Shake it off and come...
Super great event with @meetminneapolis tonight in our Black Box! Happy networking! @ Libertine
TONIGHT is Guest Bartender Night with Benko! She will be slinging a Gin Pistachio Fizz starting at 6 PM for $5. #blackboxpresents

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.

Weston Winkler


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 50 guests at seated events or up to 70 people at cocktail-style gatherings.

Book parties now by calling 612.877.7263
or contact us at

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