• 2577 N Clark St, Chicago, IL 60614
  • 3 p.m.-midnight, Mon-Thurs, 3p.m..-2 a.m.Fridays, 10am-2am Saturday, 10am-midnight Sun
  • (312) 257-2599
  • chicago@hopcat.com
  • Map

Brunch Right Meow Saturday & Sunday

Join us for Brunch Right Meow every Saturday & Sunday from 10am-3pm -- unique takes on breakfast favorites sure to fill your belly and prepare you for the week ahead.

February Food Features

February has arrived and it brought with it some mouth-watering monthly features.
First up, our Chicken Pesto & Garlic Cream Pasta. Seashell pasta and multicolored bell peppers tossed in a creamy garlic pesto sauce served with marinated grilled chicken. We give you a sweet ending with our Strawberry Swirl Cheesecake. New York-style strawberry swirl cheesecake drizzled with house-made stout chocolate sauce and topped with fresh raspberries.

Love is definitely in the air.

New Hours, better Happy Hour

We've adjusted our hours and made happy hour more convenient. Our new hours are 3p.m.-midnight Monday-Thursday, 3 p.m.-2a.m. Friday; 10 a.m.-2 a.m. Saturday, 10a.m.-midnight Sunday. Happy hour now runs 3 p.m.-6 p.m. Monday-Friday with $3.50 local 30 pints, wines and wells and $5 off burgers.

We don't make trash. We make soil.

Sustainability - it isn't just a 14-letter word

We're serious about our role as conscientious business owners, constantly looking for ways we can be better stewards of our environment. We recycle or compost most of our waste, reducing the amount of trash going to landfills and incinerators by 90 percent. We also strive to source food and products from companies with similar commitments.

Doing this isn't easy. We train every employee to sort waste, including the packaging that food and other materials arrives in and the leftovers on your plate when you finish dining with us.

Instead of just dumping everything in one place, food waste is placed into our compost bin, along with our compostable paper products, used straws and other compostable items. We recycle almost everything we can't compost - cardboard boxes, cans, glass, plastic containers -- you name it. So what makes up the "other" 10 percent? Often it's made up of unmarked plastic wrappings, disposable gloves used by our kitchen staff when preparing food and garbage brought in by our employees and guests that can't be recycled.

Why do we do this? Well, take a look behind your average restaurant. There's often a big, overflowing garbage bin - almost everything bound for a landfill or an incinerator. We decided that had to stop. So we talked to our employees, did some research and developed our waste-reduction program. A lot of people said we were crazy, that it would cost too much. Once we understood how much waste we could divert or eliminate, we knew it would cost us too much not to do this.