Host your event for parties of up to 110 in our mezzanine. Call us or email Shane Philipsen shane@barflyventures.com.
Our Loft, Your Event
Join the CatPack or register your card
Join our new CatPack Loyalty Program, get cool swag, earn points toward free food and get free Crack Fries and a meal on your birthday just for signing up.
There are 3 tiers:
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AlleyCat = Free, earn points with every food purchase, get free Crack Fries and a birthday meal just for signing up.
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FatCat = $19.95/yr get 1 free order of Crack Fries per month (dine-in only, with any purchase), a special CatPack Pint glass and all the benefits of AlleyCat
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HepCat = $99.95/yr get 1 free order of Crack Fries on every visit (dine-in only, with any purchase) plus a special CatPack T-shirt, pint glass and all other FatCat & AlleyCat benefits.
Which Cat are you? Enroll in the program online for automatic AlleyCat status, then upgrade to FatCat or HepCat on your next visit. Click here to sign up or register your card.
Find out more about the CatPack by clicking HERE.
July/August Food Features at HopCat EL
Peanut Butter Jelly Time Burger
Where he at? Now there he go! Our signature beef blend burger cooked to order, topped with peanut butter, house-made jalapeño jam, lettuce, tomato and onion on a toasted brioche bun.
Customize » add cheese for $2, bacon for $2, and Crack Fries for $2.50.
Fuzzy Navel Frozen Pie
Wheat ale-infused fuzzy navel frozen pie topped with peach schnapps sauce
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.