Mill Iron 4

Mill Iron 4 is a tribute to my grandfather's cattle ranching in Wyoming back in the 1940s. I grew up in South Carolina learning barbecue, and now I'm bringing both of those things together here in Louisville.

We buy whole animals from cattle ranchers that I’ve established relationships with, working with six to ten at a time. We butcher everything in-house using European-style seam butchery, dry age our own beef, and cook it over a smoker.

Executive Chef Noam Bilitzer (MeeshMeesh Mediterranean) and I are building a menu around large format plates because that's how we love to eat.

The bar's got vintage whiskey and a wine list we're proud of. My dad was a bronc buster and championship bareback rodeo rider so we have some Western touches to honor those roots.

More than anything, Mill Iron 4 is a neighborhood restaurant. We want you to come learn something about beef, have a great meal, and come on back to see us soon.

Dustin Olsen
Pit Master, Head Butcher, Owner
Mill Iron 4