Libertine by Tim McKee
3001 Hennepin Ave.
Brunch Sat-Sun 10-3pm
Brunch Sat-Sun 10-3pm
Book a TableGroup thing? Call: 612.877.7263
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.
Join The Libertines
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.
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.
SOUS CHEF - Still tan from his five-year stint as a private chef in the Bahamas, Shane brings to Libertine a broad range of culinary experiences that his non-disclosure agreements forbid him from discussing, but may include serving yacht-caught orca to royals and hosting Armagnac tastings on helicopters. In addition, Shane has worked with some of the Twin Cities’ best chefs at restaurants including Tilia and Porter & Frye, and in his spare time he practices muay Thai and jiu jitsu.
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.
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.
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.
SOUS CHEF - A lifelong cook whose first teacher was his father, John has nearly three decades of experience in the kitchen. He was born and raised in St. Paul and comes to Libertine from the St. Paul Hotel, but currently lives in South Minneapolis, perhaps to be closer to his beloved Vikings.
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.