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Libertine by Tim McKee




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


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


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

Book a Table

Group thing? Call: 612.877.7263

What’s Up

libertinempls

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@LibertineMpls

We've got all you singles out there too. We're shredding our ex's next Wednesday, February 10th!… https://t.co/o110DhtI36
Come and hang with us this Sunday for the Super Bowl 2016! We will have super awesome drink specials happening... https://t.co/1qFEWVyC0d
Mother nature got you down? Were open and it's Taco Tuesday, See you soon! https://t.co/ooD0MVqk2X
We're doing the Super Bowl with some sass! We'll have champagne cocktails and happy hour running… https://t.co/dudKQKrDof
Almost ready for Drunk Lessons with Bartender Kara Smith! It's whiskey time! #blackboxpresentshttps://t.co/S48K3oKLGf
Libertine, an award winning full service restaurant, is now interviewing for career minded, restaurant... https://t.co/xDoIdM8RWL
Wonderfully paired cocktails https://t.co/R2gxU3lSgo
I posted 2 photos on Facebook in the album "Whole Animal Dinner ~ Chicken" https://t.co/QFyJBZc7JM
I posted 2 photos on Facebook in the album "Whole Animal Dinner ~ Chicken" https://t.co/VzIVOVmzWn
Sweet & Hot Gizzards ~ Served with Chinese hot mustard https://t.co/FB7urcjz8E

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

GENERAL MANAGER

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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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 events@libertinempls.com

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