One of Louisville’s most anticipated new eateries, Mill Iron 4, will formally open on February 5 at 1758 Frankfort Ave. at the former Enso location. It will combine steakhouse, whole-animal butchery, and barbecue traditions under one roof.
Pitmaster Dustin Olsen and chef-owner of MeeshMeesh Mediterranean Noam Bilitzer collaborated on the restaurant. They first connected while working at the Red Hog restaurant and butcher shop in Crescent Hill. Additionally, they are collaborating with Eric Jennings, the group behind North of Bourbon, and former Enso founders Stacy and Daniel Holyfield.
The idea of Mill Iron 4 is to purchase whole animals straight from ranches and butcher them all in-house, with a focus on sustainability and underutilized parts.
Along with less popular options including Denver steak, bone-in lamb neck, money muscle, toro steak, and spider steak, as well as a steak flight option, the menu will include dry-aged steaks. The menu will include salads, soups, sides, and seafood specialties.
Along with the meal program, Mill Iron 4 will include a full bar with vintage whiskey and a carefully chosen wine selection put together by sommelier and owner of Nouvelle John Grisanti.
In keeping with the ranch-to-table philosophy, the restaurant’s name pays homage to Olsen’s grandfather’s cattle ranch in Wyoming.
Reservations are available through OpenTable, though many early dates are already fully booked.
This article appears in Jan 1-31, 2026.