Libertine: The tour

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With his latest concept, Libertine, stalwart restaurateur Tim McKee has taken a cue from the likes of Jack Riebel and Isaac Becker, who found great success in updating the Midwestern steakhouse and making the mid-century chophouse all fresh and new. Take for instance a Vine-worthy “whiskey luge” (a shot of straight booze served from a hollowed-out beef bone) served to any of-age diners who order and finish their divine marrow on toast. Or see the steakhouse influence in the uber-tender onglet steak, which comes smothered in a compound butter made with roasted marrow and herbs. The rakish Libertine is not all about serving the carnivore; in fact, the majority of the cold plates and hot sides are totally vegetarian. Meanwhile, Libertine’s line-up of nearly two dozen tipples seems to favor the sweet and fruity side -- lots of rhubarb tonic, apricot sours, strawberry-balsamic syrup. And the brunch menu keeps up with the creative chophouse theme with dishes like salmon pastrami Benedict, a breakfast burger that takes its inspiration from diner-style steak and eggs, and a blue crab and avocado scramble. Fans of Cafeteria will be glad to know that, yes, there will still be Bloodies -- three varieties, to be exact -- and mimosas for rest of us. PHOTOS BY SASHA LANDSKOV

Check out our review of Libertine in Uptown!

3001 Hennepin Ave. S., Minneapolis

Published on August 28, 2014

Minnesota Concert Tickets