The Mill Yard

The Mill Yard The Mill Yard Marketplace by Robin Ridge Farms
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We open tomorrow morning with a cooler full of cold brew, and we can put yours in a can. Walk into work holding one and ...
09/02/2026

We open tomorrow morning with a cooler full of cold brew, and we can put yours in a can. Walk into work holding one and people may assume you’ve already read the email. Let them believe.

Our syrupologist dropped off the finished version of a new flavor, and it goes way harder than syrup has any right to. Apparently, the adult thing to do is act normal about it. Ma’am, I’m 6’5”, have a beard and own a sandwich shop. Nothing about this operation has ever suggested that.

Details tomorrow morning. My watch already asked if I’m working out.

We’re also delivering lunch tomorrow to Bourbon Middle, Bourbon High, the Board Office and River Christian Academy. Get your orders in. We’ll bring it to you so nobody gets trapped behind a man doing 38 on 68 who appears to be driving recreationally.

I don’t want to sway anybody, but The Italian is being ordered like somebody leaked the answer key. You can choose something else. I’m not here to tell you how to take a test.




09/01/2026

I asked the girls how they’d train a new Mill Yard employee.

Their answers were confident, detailed… and originally about finding a raccoon in the house at 2 a.m.

Apparently, this is our new employee orientation:

• Park facing the road.
• Get your name tag and a five-second head start.
• Orientation starts at 8. Survival is self-paced.
• Closed-toe shoes are required. Running ability is strongly preferred.

I switched the questions. The girls remain in charge of absolutely nothing.




08/31/2026

Yesterday, the four of us closed out the Kentucky State Fair as the final group on the Farm to Fair Cooking Stage. Savannah and the girls had participated over the last several years representing Robin Ridge Farms. Sharon Spencer finally talked me into joining them. Until then, I’d enjoyed a long and quiet career in the audience.

We made The Mill Yard’s braised short rib grilled cheese. Andie was a heck of a sous chef. Savannah killed it and carried the talking because I tend to dodge public speaking like restroom door handles. Finleigh captured it all, so there is now considerable evidence that I did, in fact, get on stage.

The samples got awesome reviews, too. Took me back to part of our philosophy. Good food might open the door. What walks through it is up to you.

Thanks, Sharon, for asking… and Savannah, for not letting me overthink myself out of a good memory. I’m glad I was there.

People ask how we crank out so many sandwiches in six hours.They mostly want to know whether this pace is intentional. P...
08/30/2026

People ask how we crank out so many sandwiches in six hours.

They mostly want to know whether this pace is intentional. Parts of it are.

This is the answer: our new house-made, 24-hour cold brew with a fall syrup being created for us from some really good local ingredients by someone who may not call herself a syrup expert, but has produced evidence to the contrary.

I’m a sandwich person. When real coffee people talk, I listen and take notes.

We can’t tell you exactly what’s in it yet, but after one can I could hear the ticket printer before it printed.

Coming soon… pending one final test and the return of my normal heart rate.



08/29/2026

Closing out another good week. The Gr**go went over big, so I interviewed a few members of the staff to hear their ideas for next week’s sandwich feature.

We value their input. We will not be using it.

This is why The Mill Yard is not a democracy.

Disclaimer: I may have switched the questions on them.

Well, The Gr**go is real.My ancestors did not prepare me for cotija.I believe I have adapted well.I did, however, have a...
08/28/2026

Well, The Gr**go is real.

My ancestors did not prepare me for cotija.
I believe I have adapted well.

I did, however, have an incredible Spanish teacher in high school. She taught us the language, the culture, and how to genuinely understand and appreciate both.

She did her part.
What happened after graduation is not on her.

I’m a Gr**go. The beard probably cleared that up.

Cold roasted chicken thighs. House made Charred street corn relish. Cabbage. Cotija. House made Cilantro-lime crema. Tajín. Fresh lime. Toasted DV8 Kitchen hoagie.

Friday + Saturday. 8–2.

**go **goWithAGriddle

I’ve made some questionable decisions in this building.This one has a name.THE GR**GO.Mexican street corn was the inspir...
08/26/2026

I’ve made some questionable decisions in this building.

This one has a name.

THE GR**GO.

Mexican street corn was the inspiration.

Then a 38-year-old white guy in Only In Millersburg got involved.

We named it accordingly.

This Friday + Saturday.

08/24/2026

Couple days in the barn at the Kentucky State Fair.

Luckily, we own a coffee shop.

We packed canned lattes like a dad packs zip ties.

I don’t know what’s gonna happen, but we’re not gonna be underprepared for it.


And that’s a wrap. We’re closed, and The Iron Pig is officially done for the week.A whole lot of you tried this thing ov...
08/22/2026

And that’s a wrap. We’re closed, and The Iron Pig is officially done for the week.

A whole lot of you tried this thing over the last couple days, and now we need to know:

What’d you think?

Does The Iron Pig need to come back around, or do we just hang its picture in the hallway like a relative who did something important but nobody remembers exactly what?

Thanks for a heck of a Friday and Saturday. Seriously. We appreciate every one of you who came through, ate with us, and kept us moving.

I don’t want to oversell a ham sandwich.But I also don’t want to lie during business hours.The Iron Pig is ridiculously ...
08/21/2026

I don’t want to oversell a ham sandwich.

But I also don’t want to lie during business hours.

The Iron Pig is ridiculously good.

Smoked ham heated on the flattop, melted Country View Creamery smoked cheddar, house made garlic-cornichon dijonnaise, seasoned tomato, house pickled red onion and arugula on a toasted DV8 Kitchen hoagie.

That DV8 hoagie is 🔥.

This thing is like walking into Bass Pro for a pair of socks and coming out with a kayak.

I don’t know exactly where things got away from us. I just know this started as a hot ham and cheese.

But it is one you have to have.

Also… lunch got away from us a little today too. We got pretty busy in a short window and some wait times stretched a lot longer than we like. We’re sincerely sorry about that and really appreciate everybody being patient with us. We are learning and growing, growing and learning.

Apparently the whole county has the same lunch break.

That’ll do, Friday. See you tomorrow.

Address

E 5th Street
Millersburg, KY

Opening Hours

Wednesday 8am - 2pm
Thursday 8am - 2pm
Friday 8am - 2pm
Saturday 8am - 2pm

Telephone

+18599359005

Website

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