SOUTHINGTON – Hop Haus is gearing up to expand, adding a second, larger location in Plainville this March.
Mike Miller, owner of Hop Haus Craft Beer & Restaurant at 28 W. Main St. in Plantsville, said he is aiming for late March to renovate and take over the former Trenta Tavern building at 24 Whiting Street in Plainville. This 5,000 square foot location will be twice as big as their current location and he aims to open a banquet hall there for family-style dinners after the pandemic.
“Plainville is a great town and they have been awesome to work with as we get things going,” Miller said. “A lot of my loyal customer base is from Plainville and I have had a lot of people ask if we could open closer to home. They said that they would love to have us in town and we’re trying to accommodate them.”
Miller thanked the strong support of his customers for “going out of their way” to support Hop Haus and allowing them to continue to grow and thrive during the pandemic. He also attributed this success to several other factors.
One was a successful implementation of curbside pickup.
“We adapted to takeout and really upped our game for online ordering and curbside pickup,” he said. “We also focused our menu on some of the core stuff that people love, like our porky mac and cheese and our fish and chips, to ensure that we can keep things fresh and get them out fast.”
Miller also said customers love that their food is made with fresh, quality, locally sourced ingredients. Miller said most ingredients, especially “proteins and greens,” are sourced from Oxbow Farms in Canton. The fish and chips uses fresh cod from Gulf Shrimp in Southington.
“We use fresh local ingredients in all of our food,” Miller said. “Our talented kitchen staff puts quality food on the plate every time. We love what we do.”
Hop Haus also offers beer cans to go. Miller said bar manager Katie Kennedy has established partnerships with Twelve Percent Beer Project in North Haven and Litchfield Distillery to ensure Hop Haus has a variety of local, craft beers and cocktails to order.
Another contributing factor to Hop Haus’ success, Miller said, is tat they have “followed all the health and safety laws” put into place by the governor and the health department.
“I hand built barriers, added hand-sanitizing stations and added digital menus,” he said. “Our customers have commented and left many reviews saying that we are one of the safest restaurants in town.”
Brian M. Johnson can be reached at 860-973-1806 or email@example.com.