1
2
3
4

100 Good Reasons

  • 300 Grove, East Lansing, MI 48823
  • 11 am-Mid, Mon-Wed, 11 am-2 am Thurs–Sat, 10-Mid Sun
  • 517.816.4300
  • info@hopcatel.com
  • Map

Our Loft, Your Event

Host your event for parties of up to 110 in our mezzanine. Call us or email Shane Philipsen shane@barflyventures.com.

.1k at HopCat EL, April 15th, 2017

 

HopCat - East Lansing is teaming up with Ryan & Keyan Roberts, and their son, Will, who has a rare form of Muscular Dystrophy known as Duchenne MD for a Micro Marathon. Easy peasy, no running required! Sign up to help us end Duchenne Muscular Dystrophy at www.hopcatpoint1k.com and get more info on our Facebook event page

 

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.

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.