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.

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.

Buy Beer Right Meow in stores, get free Crack Fries here

Buy a 6-pack or 4-pack of Beer Right Meow IPA, then bring us the carton (you keep the empty cans/bottles) and we'll give you a free order of Crack Fries with any purchase (dine-in only).

This well-hopped American IPA was crafted at HopCat in Beer City and brewed at Brew Detroit in the Motor City. We have it on tap. Ask for it at your favorite beer store. Find out more at our HopCat Beer page.

Expires Feb. 28, 2016.

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.