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Experience timeless Kentucky dining at Silk’s Steakhouse, a classic American restaurant offering a taste of tradition with every plate. Located on North Main Street in the heart of Versailles, our menu features expertly prepared steaks and a refined selection of American classics. We invite you to enjoy a memorable meal in a setting that blends classic elegance with a warm, welcoming atmosphere. Perfect for a special occasion or a sophisticated night out, Silk’s provides a genuine taste of American culinary heritage.
Hours
| Monday | Closed |
| Tuesday | 5–10 PM |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
| Friday | 5–11 PM |
| Saturday | 5–11 PM |
| Sunday | Closed |
Address and Contact Information
Address: 101 N Main St, Versailles, KY 40383
Phone: (859) 400-0222
Website: http://silkssteakhouse.com/
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Silk’s Steakhouse – At The Aldenberg Hotel
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Reviews
Steven Paul
I walked into Silks not sure what to expect. I walked out a fan.
First: the room. Beautiful, classy, and dialed-in—no cheesy “special occasion” cosplay. The vibe is right, the lighting flatters everyone, and the music is that rare perfect volume: present, not intrusive. Whoever tuned that deserves a raise.
Hospitality here is the quiet superpower. From the hostess to the servers to the manager, I felt looked after at every turn. Not hovering. Not disappearing. Just… steady, confident service. The kind that makes you relax and actually enjoy your night. easy.
Now the food: The pork loin was the surprise knockout: cooked absolutely perfectly—juicy, tender, with that gorgeous char that tastes like someone actually respected the fire. It came topped with a bright, herby tangle (cilantro and shaved fennel vibes) that cut through the richness and kept every bite interesting. The oyster mushroom side was earthy and glossy in the best way—deep, savory, and finished with a little shower of chives that made it feel both rustic and refined. And the mashed potatoes with fresh chives were delightful.
Then there was the Red Trout Amandine—crisped skin, sitting in a proper sauce, with a silky puree underneath and those thin radish slices on top for snap and peppery bite. It looked composed, it ate even better, and it didn’t fall into the trap of “pretty but forgettable.” This one had personality.
And the bar program deserves its own applause. The Manhattan was balanced and serious—no syrupy nonsense—and the “Naked & Afraid” was flat-out fun while still being expertly built. Cocktails that feel like they were made by someone who drinks cocktails.
Bottom line: I came in curious. I left impressed. Silks made the whole experience feel special without trying too hard, and that’s the sweet spot. Silks is a great experience and I count myself a fan.
… moreFirst: the room. Beautiful, classy, and dialed-in—no cheesy “special occasion” cosplay. The vibe is right, the lighting flatters everyone, and the music is that rare perfect volume: present, not intrusive. Whoever tuned that deserves a raise.
Hospitality here is the quiet superpower. From the hostess to the servers to the manager, I felt looked after at every turn. Not hovering. Not disappearing. Just… steady, confident service. The kind that makes you relax and actually enjoy your night. easy.
Now the food: The pork loin was the surprise knockout: cooked absolutely perfectly—juicy, tender, with that gorgeous char that tastes like someone actually respected the fire. It came topped with a bright, herby tangle (cilantro and shaved fennel vibes) that cut through the richness and kept every bite interesting. The oyster mushroom side was earthy and glossy in the best way—deep, savory, and finished with a little shower of chives that made it feel both rustic and refined. And the mashed potatoes with fresh chives were delightful.
Then there was the Red Trout Amandine—crisped skin, sitting in a proper sauce, with a silky puree underneath and those thin radish slices on top for snap and peppery bite. It looked composed, it ate even better, and it didn’t fall into the trap of “pretty but forgettable.” This one had personality.
And the bar program deserves its own applause. The Manhattan was balanced and serious—no syrupy nonsense—and the “Naked & Afraid” was flat-out fun while still being expertly built. Cocktails that feel like they were made by someone who drinks cocktails.
Bottom line: I came in curious. I left impressed. Silks made the whole experience feel special without trying too hard, and that’s the sweet spot. Silks is a great experience and I count myself a fan.
Michelle Krentz
We found ourselves here on a Saturday evening at 5 p.m., reservationless but optimistic. The lovely team graciously welcomed us despite our last-minute arrival, and I’m so thankful they did. The service was polished yet warm, and the meal was outstanding from start to finish. The tomahawk ribeye was easily one of the best steaks I’ve ever had, and the asparagus and potatoes were executed flawlessly. We can’t wait to return again soon.
… moreDerrick Young
Wow! What a great experience in Versailles, KY. A+ SERVICE, FOOD & ATMOSPHERE. Our server, Aspen, and the Silk’s team were amazing! The food was phenomenal! We started with the caesar salad, then had the bone-in-filet & new york strip. The steaks had a perfectly seasoned sear on the outside Also a great bourbon & cocktail selection. We stayed at the Aldenberg Hotel and the staff brought up a fridge to our room for our leftovers, now that’s service!
… moreDarcy Streetman
We loved Silks so much! Excellent salads, super fresh oysters, fantastic steaks, and elevated desserts. Cocktails were 10/10, too. They’d only been open a short time when we visited, but we were very well taken care of and service was attentive without being overbearing. Downtown Versailles is darling and it’s such a short drive from Lexington. We can’t wait to go back!
… moreMatt Veigl
An awesome atmosphere and service with INCREDIBLE food. You HAVE to try the chili lime roasted chili lime oysters. Totally unique! Oatcake is an amazing dessert that isn’t to sweet. Thanks Ella was awesome and we can’t wait to go back!
… moreBud
We went there the first week they opened, hopefully it has improved, I wanted to wait and give a fair and accurate review. Ambiance was nice, it’s like a mix of a bank and a 1950s steakhouse, old school cool. Booth was way too close to the table so it was difficult to get in or out and be comfortable. Bread service was good, but stingy, 1 roll per person and we had to keep asking for more. I got raw oysters as an appetizer, they were prepared and served correctly, but did have some grit in them, not an excessive amount though. The tagliatelle pasta was a little over, not al dente, no big deal. The sauce however was bland, like boiled tomato puree with some basil and salt, I’ve had better sauce in a jar from Kroger, like Ragu, not even Rao’s, $30 for a chef boyardee equivalent pasta dish. The trout amandine was technically cooked correct, but it had so much salt it was inedible, even after scraping it. The onion rings were good in theory, just not in execution, they were a little over and a little greasy, which created an odd taste, maybe the tower configuration caused it? The onion ring sauce was pretty darn good though. We took the survey as requested by email and gave constructive criticism and never heard back. Service was above average. I would expect way more for a $350 meal, a huge waste of money. The drinks however were fantastic, so big kudos to the bartender for holding it down.
… moreHannah Conley
I have been following the progress of this restaurant on social media for a while and was really excited to give it a try. We live in Lexington and decided to try it out during the soft opening. I always try to be understanding and give some leeway during this time as as I know any new restaurant will still be ironing out kinks, however, there were a few things that just couldn’t be overlooked. Hopefully this will provide some honest feedback on ways to improve. To start with the positives, the restaurant is well decorated inside and has an overall nice atmosphere. The two cocktails I had were delicious and were the best part of the evening.
The first issue we had was with timing of service. Our appetizers and salads arrived fairly promptly, however, nearly 2 hours passed between our salad and entrees. Once our steaks arrived, we were very disappointed to find they were overall pretty flavorless and were not prepared anywhere near the temperatures they were ordered. I ordered my steak medium rare and it was very rare and my husband ordered his medium and it was beyond well done. We are not ones to complain about our meal typically but had planned to say something once the waitress asked if the steaks were prepared to our liking, but they never asked. By the time someone came back to our table, another 30 minutes had passed and we were just ready to leave by that point. The overall flavors of most of the food were a little off (the butter had an aftertaste of pickles, the salad dressing tasted like straight up umami seasoning, the steaks were not well seasoned and the steak sauces didn’t have much flavor). After all was said and done, our meal was $400 after the tip for two cocktails, an appetizer, two salads, two steaks and two sides. This is more than most any meal we’ve ever had at Malones, Tony’s, Jeff Ruby’s, Blue Heron, Cole’s, Distilled, etc all of which provide a much better quality and level of service. We love to spend money on food, so I will never complain about a high price for an excellent meal, but at that price point, a meal should be just that, excellent. The staff were overall nice but no one was soliciting feedback on the food or experience. I really wanted to like this place and do hope they can improve with feedback. I’m not sure if I would I would give it another try unless I was confident that a lot of changes had been made.
… moreThe first issue we had was with timing of service. Our appetizers and salads arrived fairly promptly, however, nearly 2 hours passed between our salad and entrees. Once our steaks arrived, we were very disappointed to find they were overall pretty flavorless and were not prepared anywhere near the temperatures they were ordered. I ordered my steak medium rare and it was very rare and my husband ordered his medium and it was beyond well done. We are not ones to complain about our meal typically but had planned to say something once the waitress asked if the steaks were prepared to our liking, but they never asked. By the time someone came back to our table, another 30 minutes had passed and we were just ready to leave by that point. The overall flavors of most of the food were a little off (the butter had an aftertaste of pickles, the salad dressing tasted like straight up umami seasoning, the steaks were not well seasoned and the steak sauces didn’t have much flavor). After all was said and done, our meal was $400 after the tip for two cocktails, an appetizer, two salads, two steaks and two sides. This is more than most any meal we’ve ever had at Malones, Tony’s, Jeff Ruby’s, Blue Heron, Cole’s, Distilled, etc all of which provide a much better quality and level of service. We love to spend money on food, so I will never complain about a high price for an excellent meal, but at that price point, a meal should be just that, excellent. The staff were overall nice but no one was soliciting feedback on the food or experience. I really wanted to like this place and do hope they can improve with feedback. I’m not sure if I would I would give it another try unless I was confident that a lot of changes had been made.
Katie Greene
Such a wonderful dining experience! Everything from the service to the food was exceptional. The oysters Rockefeller were amazing, and my baseball sirloin was cooked perfectly and full of flavor. The pork chop was just as impressive!
The atmosphere was lively and welcoming, and it was so good to see the restaurant thriving. You can truly feel the hard work behind it all. So thankful for this place — we’ll definitely be back!
… moreThe atmosphere was lively and welcoming, and it was so good to see the restaurant thriving. You can truly feel the hard work behind it all. So thankful for this place — we’ll definitely be back!
Julie C
There’s a very nice vibe in there and the room is beautiful but unfortunately the food wasn’t great. We sat at the bar and I had a cosmo which was delicious. Started with onion rings which were good but greasy. The bread service was delicious and I absolutely loved the caraway butter. Next we split a ribeye and asked for it to be sliced in the kitchen which he said they could do since it wasn’t a busy night. That’s a pretty customary thing to ask in a steakhouse. We also ordered potatoes, sautéed mushrooms and bernaise sauce. The steak was cooked well but it was served hacked in half and put on two plates with the bernaise sauce poured over the top like gravy. The sauce should be served in a ramekin on the side to be used at will not smothering the very expensive steak.
The real problem was the amount of salt used. Mushrooms and steak were inedibly salty. And when mentioned to the bartender he suggested next time we order our steak with no seasoning. Lol no. I want it seasoned just not salted to death.
They were understanding and took the steak and mushrooms off the bill but next time we will probably just pop in for a drink. We have dined at steakhouses in NYC, Palm Beach, Miami and beyond and these prices are the same as those places without the experience back it up. I feel like staff could use a field trip to one of the larger established steakhouses to see how it’s done. There’s so much potential there it just needs a little tweaking.
… moreThe real problem was the amount of salt used. Mushrooms and steak were inedibly salty. And when mentioned to the bartender he suggested next time we order our steak with no seasoning. Lol no. I want it seasoned just not salted to death.
They were understanding and took the steak and mushrooms off the bill but next time we will probably just pop in for a drink. We have dined at steakhouses in NYC, Palm Beach, Miami and beyond and these prices are the same as those places without the experience back it up. I feel like staff could use a field trip to one of the larger established steakhouses to see how it’s done. There’s so much potential there it just needs a little tweaking.
matthew noss
Wow — absolutely incredible! One of the best dining experiences I’ve ever had. The service was top notch — we were truly “wined and dined.” The food exceeded every expectation.
The oysters Rockefeller were the best I’ve ever had. The onion rings and fried mashed potatoes were the perfect starters. I ordered the pork chop, and it was hands down the best pork chop I’ve ever had. My girlfriend got the baseball sirloin, and it was cooked perfectly. The sides were plentiful and packed with flavor.
It made me so happy to see the place full — y’all have worked so hard to build something special. I’m incredibly thankful for the opportunities you’ve given me, and I’m proud to support businesses that have supported me.
We will absolutely be back!
… moreThe oysters Rockefeller were the best I’ve ever had. The onion rings and fried mashed potatoes were the perfect starters. I ordered the pork chop, and it was hands down the best pork chop I’ve ever had. My girlfriend got the baseball sirloin, and it was cooked perfectly. The sides were plentiful and packed with flavor.
It made me so happy to see the place full — y’all have worked so hard to build something special. I’m incredibly thankful for the opportunities you’ve given me, and I’m proud to support businesses that have supported me.
We will absolutely be back!