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  • 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.

March Food Features

THE DIP 

Porter-braised beef piled on a French roll topped with Swiss cheese, blue cheese-black pepper mayo & haystack onions. Served with a side of our signature stout French onion au jus & Crack Fries.

 

PEANUT BUTTER PORTER PIE

Created by HopCat Madison's own Trevor Bell, this house-made peanut butter cake is definitely good with a nice Russian Imperial stout.

New Hours, better Happy Hour

We've adjusted our hours and made happy hour more convenient.

Our 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-Thursday with $1.50 off Local 30 pints, wines and wells and $5 off burgers & pizza.
  • Mondays enjoy Shareables and Crack Fries for half off from 3-close.
  • On Tuesdays, our Detroit-style pizzas are $5 off all day.
  • Sunday-Wednesday, take half off Shareables and Crack Fries from 10-close for Late Night Happy Hour.

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.