Foodanddrink

Downtown Lexington restaurant redesigns menu, adds international small plates

Lexington Herald-Leader · Jul 21, 2026 09:00 · 3 min read

Downtown Lexington restaurant redesigns menu, adds international small plates — During a two-week closure, downtown Lexington restaurant The V at the Vine redesigned itself and now offers a casual fine-dining experience featuring globally inspired cuisine.

Here's an inside look of the recently launched changes, less than a year after the fine dining restaurant opened.

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A downtown Lexington fine-dining restaurant has redesigned itself for “our next evolutionary phase” less than a year after opening.

The V at the Vine reopened July 18 after closing July 1 to implement changes - mainly to the menu - at the public restaurant on the top floor of the The Vine, a downtown Lexington office building that was renovated into upscale condominiums, a private lounge, rooftop pool and more.

The owners and founders of the V, which include one of the city’s top chef’s, Cole Arimes (Coles 735 Main, Epping’s on Eastside), worked with a new general manager to rebrand the restaurant to align it with today’s hospitality trends.

“We changed because the culture has changed,” said General Manager Patrick Kralik, who has more than 20 years experience in hospitality and restaurants, including Michelin-star and James Beard exposure.

Gone is the steak and seafood-focused menu featuring higher-priced entrées. In is a lower price point that Kralik says is “very intentional” for the V’s new lighter, ingredient-driven and globally-inspired casual fine-dining menu.

The V at the Vine has redone its menu with a variety of price points, including an all-new international tasting menu of tapas-style small plates. During a two-week closure, the downtown Lexington restaurant redesigned itself and now offers a casual fine-dining experience featuring globally inspired cuisine. Photographed Friday, July 17, 2026, at The V at the Vine restaurant in Lexington, Ky.

What’s on the new menu at The V at the Vine?

The new menu is highlighted by Tasting Plates, 16 appetizer-sized dishes priced from $12-$24 featuring recipes from different cultures.

Dishes on the new tapas-style, small plate concept menu include Patatas Bravas (Spain; $12), Shrimp Ceviche (Mexico; $17), Butter Chicken (India; $22) and Ora King Salmon Tostada (Japan; $24).

The V at the Vine has redone its menu, featuring a tapas-style, small plate concept including Patatas Bravas ($12). The potato dish is served in bravos sauce and drizzled with garlic aioli.

The V at the Vine has redone its menu, featuring a tapas-style, small plate concept including Al Pastor Carrot Tacos ($12). The tortillas are filled with pineapple, cream, corn cilantro, carrots and jalapeño.

The V at the Vine has redone its menu, featuring a tapas-style, small plate concept including Sweet Corn Burrata ($18). The cheese is topped with yellow tomato, sherry vinegar, jalapeño and seven with sourdough bread.

The V at the Vine has redone its menu, featuring a tapas-style, small plate concept including Butter Chicken ($22). Chicken is prepared using garam masala, tomato, cumin, cinnamon, clove and served with grilled flatbread.

Kralik says the rotating Tasting Dish menu is “the best way to eat. It’s community style. It evokes conversation.”

“This gives us a fresh look, and people can come in always expecting something different,” said Kralik.

While the Tasing Plates are what Kralik calls the “modern aspect” of the menu, The V at the Vine still has a traditional menu featuring appetizers and entrées.

The popular Crab Cake ($22) is the only holdover on the appetizer menu, which features Truffle Fries ($16) and Roasted Vegetables ($18).

The new entrée menu is led by a pair of bone-in steaks with the 36-oz. Tomahawk ($185), having the restaurant’s name etched on the exposed bone.

The V at the Vine has two steaks on its redesigned menu, including a 36-oz., 60 day dry-aged Tomahawk ($185) that has the name of the restaurant etched on the exposed bone.

The 16-oz., 60 day dry-aged Kansas City NY Strip Steak ($78) at The V at the Vine comes with compound butter and fried onion straws.

The other five entrées on the menu include dishes featuring duck breast, scallops, sea bass and rack of lamb.

The 16-oz. bone-in Duroc Pork Chop ($48) at The V at the Vine is served with spinach, potato and tomato jam.

What else is new at the V?

Nine stories up, The V still has its breathtaking views, including patio dining overlooking downtown Lexington. But there are a number of other changes since it opened in September 2025 besides the menu.

Kralik has added a happy hour in the bar, from 4:30 to 6 p.m. every day. In the bar you can get to your choice of three tasting plates for $30.

Several new craft cocktails have been added to the menu to go along with the popular V-Card. And there is a menu of five hand-crafted mocktails.

As part of its rebranding, The V at the Vine has a menu of new craft cocktails including clockwise.

The V has also added Tuesday service, free parking validation at the nearby City Center garage, and to go along with the causal shift, the staff no longer wear vests and ties.

“I want us to all be more casual,” said Kralik. “I don’t want anybody to feel like they can’t come in here.”