Our food philosophy is driven by simplicity. I’d rather have you shocked by how delicious our turnip soup tastes than impress you with an exotic ingredient or fancy technique or flowery menu description.

We try to keep everything very simple, but very careful. If you eat with us for breakfast you know that we’re making the soup or salads in the morning and prepping for lunch. We don’t make ketchup. We don’t make Mayonnaise. We make just about everything else every day.

This is Fast Food. We’re obsessed with speed and constantly time ourselves. Our average serve times are around 3.5 minutes, which makes us a little slower than McDonald’s.

Many of you have been asking for more detail about the menu, so for the first time I’m gathering it all here. Enjoy!

Ayr Muir
Founder and CEO of Clover Food Lab


Read on to learn:
– How we think about taste
– Why you might think we’re crazy if you learn how we make food
– Why our menu is tiny, changes, and we run out
– What’s so special about our drinks
– How we source our ingredients
– Who develops our recipes
– How we think about nutrition and food
– What to eat at Clover if you have allergies or dietary restrictions



We taste all day long. This is one of the most important roles our managers and leaders have. We’re not working with frozen, blended, factory-made, or processed ingredients. We don’t use “flavor enhancers,” artificial or natural flavors, additives, preservatives, or anything else you’d need a chemistry degree to understand. We rely on the farmer who grew our parsnip for flavor, the soil that produced our carrot, the chicken that laid our beautiful eggs. This is core to how we make food. Sometimes our carrots are sweeter, sometimes less sweet. We taste, we balance, we taste again. I can’t promise you that anything you have from Clover will taste exactly the same one day to the next. But we all work very very hard to make sure that the quality we achieve, the depth of and cleanliness of flavors is consistently unrivaled.

The other year I noticed we talk a lot about clean flavors. We started using those words without much discussion and didn’t even think twice about it until somebody asked us what we meant. When we talk about clean flavors we mean a whole collection of things. Food that tastes clean is food you want to hold in your mouth and savor. It’s not food you want to scarf down without thought. It’s food that has subtle aftertaste you enjoy. It feels great in your mouth. It smells beautiful.

We’re talking about food that hasn’t been overcooked. Clean flavors come from the first run, not from food that has been reheated or “flashed” right before service. We’re talking about food that hasn’t oxidized (common to food that is aging, think about how an apple slice turns brown). We’re talking about the lack of “off” compounds that come from sloppy cooking methods. Think about a bright yellow yolk that comes from shocking the egg in ice after boiling it for the exact right amount of time, not the grayish yolk and off flavors that come from overcooking and/or slow cooling. We’re talking about the lack of contamination of flavors (our onion cutting boards are never used for anything else). Clean flavors are identifiable. They are complex because the ingredients themselves have wonderful complexity, not because a lot of other ingredients are added on. When we talk about clean flavors we’re talking about flavors absent of chemical or natural additives. One of the reasons we make everything from scratch is that we want to leave out common additives like citric acid, fats we don’t like, and other additives that are in processed food. Not because citric acid is somehow bad, it just doesn’t taste clean. We don’t necessarily have anything against dirty food, but it’s not what we’re working hard every day to make.


If you work at Chipotle, or Panera, or McDonald’s you might think we’re crazy

At Clover we do a lot of things unlike other fast food companies. Why? For taste of course.

It’s hard to overstate how radically different we operate vs. our competitors. The way we operate is unheard of in our industry. I mean unheard of to the point that others don’t believe me until I show them around. No, really, there is no back-of-house, everything we do is visible to our customers. At Clover we:

– Have no freezers. In the entire company. Not one.
– Change our menu day-to-day to stay in sync with the best tasting seasonal ingredients.
– Cut food as close as we can to when you’re going to eat (e.g., tomatoes are cut when you order)
– Keep your money in your region. (40-85% of our ingredients are from the Northeast)
– Use an unheard of amount of organic ingredients (typically 30-60% depending on time of year)
– Don’t EVER use any preservatives, “natural flavors,” “flavor enhancers,” “artificial flavors”*
– Make food that will improve your health (no need to tell the kids, but that food is good for them)
– Allow you to see us making your food. We have no “back of house” anywhere in our company.
– 100% of what we hand you is compostable. OK, nothing to do with taste. But it’s the right thing to do.

*This statement does not apply to the mayonnaise, and the Ketchup, which as I mentioned earlier, we don’t make.



Everything we are today, every single recipe, everything we do, has been developed with help from our customers. We invite you to join those who are helping us improve every day.

Clover’s menu is in constant development. We make mistakes all the time. We work hard to make sure those mistakes are cheap, and that we learn from them. We’d rather share a rough recipe with you and ask you what you think than drive an item to final and tell you how great it is. This core philosophy explains why we got started with a truck in the first place.

To be clear, we never make food we think tastes bad. There are important internal controls. The most senior folks in the company meet weekly to discuss food. We taste, we talk about ideas, and we plan. But just because Chris, or Enzo, or Michael, or I loves the way something tastes isn’t enough. We set our ego aside and find out what you think.

If you have any comments, ideas, etc. the best way to share those with us is through our order takers. They collect all of the feedback they hear in a day and share it up. If you’re not near a location, or not the talking type, you can use Twitter, or comment here on the website.

If you would like to submit a recipe idea to Clover, use this form. We like recipes that come from real places and that have real stories tied to them. Our chickpea fritter was inspired by a falafel Ayr ate in Paris. Our breakfast sandwich was Jeremiah’s idea. Our cinnamon lemonade came from a customer who thought it might be a good idea. The Enzo Sandwich came from a salad Vincenzo’s family makes in Calabria, Italy.


Always changing menu and run outs

Since we don’t have freezers we work day-to-day with ingredients that have just come out of the ground, just been laid by a chicken, or just been picked. This fact defines our menu.

We have a small menu. Because we’re making everything from scratch we have to limit how much we do.

Our menu changes day-to-day. Because what is in season changes day to day, not every 3 months or 3 years.

We run out of items. We know this can mean we disappoint, but since we’re not working with shelf-stable or frozen foods we only have 2 choices: a lot of waste because we always have an oversupply or running out because we’re keeping the food fresh. We choose to run out.

So our menu is tiny, changes day-to-day, and we run out of stuff. That’s why we write it on a whiteboard, because it changes so often. It’s also why we can experiment so much with our food.



We’re developing a reputation for our drinks. You may have had our cinnamon lemonade, mulled cider, a blackberry switchel, maple soda, hibiscus iced tea, Barrington Coffee, or Pretty Things Jack D’Or beer. For most fast food beverages are an afterthought, a Coke or Pepsi fountain that earns high margins. We think of drinks a little differently.

Early on Rolando (who was our Chef) and I wanted to make drinks a part of our culinary conversation. So we started asking questions. Shouldn’t a great chef know as much about the coffee she’s serving as she does the sauce on the plate? Why should our sodas be made with who-knows-what? Why shouldn’t beverages be made daily? Why shouldn’t they change with the availability of ingredients? The most important question: how amazing can this drink taste?

So we started developing drink recipes right alongside our sandwich, salad, and soup recipes. We started visiting coffee roasters around the country, watching them roast, asking questions, and tasting and tasting and tasting. We started visiting New England breweries, and tasting and tasting.

I think one of the amazing things about our beverages is that while we’re not making anywhere near the beverage profit margin others expect, we’re still able to make money. We can make money selling you some the most amazing tasting liquids. It’s a beautiful thing. I don’t think I’d call it greed, but most other food operators, fast food as well as fine dining, just don’t focus on what their beverages taste like as much as they focus on what they’re making from selling those beverages.



We put a ton of energy and thought into what we source and from whom. We showcase the best items we can buy. And if something is out of season or not available at the quality we love we just don’t use it, selecting instead something that makes better sense for that time of year.

When we started we bought almost everything from Russo’s, a regional mid-sized produce distributor. I went to meet Tony Russo, told him what I was up to, and we went from there. I’d known of Tony for a long time. His produce is the best in Boston markets. He’s been around for a long time (dig up an old Julia Child book and you’ll see she thanks Russo’s for their amazing produce). Tony understood what we were up to and would call me to tell me he had amazing shitake from Williamstown, MA, or potatoes from Hadley, MA. He knows all of the commercial growers in the Northeast. He could tell us when we just couldn’t get stuff locally which was as important as knowing what we could get locally.

We still buy from Tony, and now our volumes are much larger and growing. We’ve recently started to develop some direct relationships with suppliers. We had the pleasure of serving amazing tomatoes from Lindentree farm this past season. And coming into 2013 Lindentree, one of the best organic growers in my opinion, is planting for us. This is a dream. We’d always hoped to get to this point and it’s happening sooner than we expected. We’re buying a huge amount of beautiful roots this winter from Winter Moon Roots of Hadley, VT. All of our honey is bought directly, as is our maple syrup. We expect to develop more direct relationships as we grow. I’ll admit, we’ve used items from my garden (e.g., mint for lemonade) but this isn’t common. I only harvest 3 times a year : ) Eddie who runs our kitchen has brought us some delicious things as well.

Some of our supply relationships are something of a hybrid between distributor and direct sourcing. For example, we love Chip-N-Farm eggs. We have Chip-N-Farm pack our eggs in special boxes that are labeled just for Clover. Tony picks them up in Bedford, MA 3 times a week, and delivers them to us directly. We do something like this with other high-volume critical ingredients (e.g., our potatoes, yogurt, cheese etc.).

Rolando brought an organization called Farm Fresh Rhode Island/ Market Mobile to Massachusetts. He knew of them from living down there and really wanted them to expand to Mass. They weren’t sure it would make sense. So Rolando went around to a bunch of local chefs in Boston, convinced many of them to take Farm Fresh as a distributor, and now they make the trip to Boston. Market Mobile is a Farm-To-Business delivery service. Sort of like a regional distributor, but with better technology and a more direct model, and only local. We love what they’re doing.

We buy spices from Raymond at Christina’s Spices (they also have a retail presence). There are a few  other items we buy from smaller scale regional suppliers.

We buy shelf stable organic products from UNFI. This includes flour, chickpeas, etc. UNFI is an enormous organic distributor who primarily supplies Whole Foods. We buy fry oil from large national mainline suppliers (US Foods currently).

Beer, coffee, and tea are products we sell that we have very little hand in making. So we do our best to know those who are doing the making. In the case of beer we don’t feature a brewer unless we’ve had a chance to visit the brewery, meet the brewer, and understand their philosophy. We’ve handpicked all of the beers we sell and know our brewers very well. Coffee is a similar process. We feature some of the best roasters in the world. We’ve developed relationships with any roaster we feature before brining them in to Clover. We see them roast, get to know the owner, ask questions about their approach and philosophy. I don’t believe there is anyone who has visited more brewers or roasters than those of us at Clover. It’s been a unique and really fun journey.

Similar efforts apply to our tea (herbals are grown and mixed by Mary Blue of Farmacy Herbs, green and oolong are from Asha Teas and Tea Trekker). It took me almost 3 years to find tea of the quality we wanted. We couldn’t be happier with what we’re now offering.


We’re a small company but we think it’s important you know what you’re eating and part of that transparency extends to nutritional content. We’re working to create a database of the nutritional content of all of our menu items, but we’re not there yet. We have an entire page devoted to this topic.


Gluten-free, allergies, sensitivities, dietary restrictions, vegan, etc.

Please ask. We work hard to make sure our order takers are well armed to answer your questions. We’re honest about the fact that we may have cross-contamination in our kitchens. We do our best to provide options for a range of eating habits, preferences, and restrictions.

We hear a lot of questions about gluten-free options. Our kitchens are not gluten free. The falafel recipe does not have any wheat flour (unlike most falafel), instead we use GF corn flour. At the restaurants we have platters available without bread. At the trucks we have “boats” which is a sandwich without the bread. We are exploring a GF bread option.

We can modify most items to make them vegan upon request. This includes two of our most popular sandwiches, the Soy BLT and the BBQ Seitan.

Seasonal platters will be in our future


After lots and lots of requests we started playing around with platters made of the seasonal sandwich ingredients.

A couple things we realized:

-The platters should come with a grain salad and a bean salad

-The sauce should come on the side

We tested our first versions at the Food Dev meeting, and we’ll be experimenting with them further over the next few weeks.

3pm special: thick potato chips


We’re going to be selling Clover food during the intermissions of Hasty Pudding shows this year. It’s one of a bunch of really cool collaborations we’re doing with Hasty Pudding this year.

Chris brought these potato chips as an idea and we tinkered with the recipe until we got something we loved. We’re featuring them at 3pm at all locations for the next 2-3 days.

Venezuelan Plantain Sandwich testing Wednesday 1/21 at CloverKND


Andrea from Valley Malt sold us a ton of dried black beans grown in Western Mass, and Chris challenged us to come up with a sandwich that would use them.

Enzo came to Food Dev with an idea for a plantain sandwich. We went through two versions and we’re now ready to test it on you all. Come by CloverKND at lunch on Wednesday for the first taste of the plantain sandwich!

-Black bean spread with green pepper, garlic, onions, cilantro, and jalapeño.
-Venezuelan slaw with carrots, beets, and red cabbage
-Cilantro- lime-mayo dressing
-Fried plantains

Pushpir (the sandwich) is here for the next 2 weeks.


Pushpir of Guru the Caterer joined us at CloverKND on Wednesday to launch the Pushpir Sandwich. We developed this sandwich with Pushpir last year, and the requests are already coming in for Pushpir 2.

Pushpir (the sandwich) has a jalapeno-cilantro-mint chutney, a slice of fried paneer (fresh Indian cheese), chaat (Indian street snack we make with chickpeas, pickled vegetables, and chaat masala), and it’s drizzled with a yogurt sauce and a tamarind sauce.

You can try this at all restaurants for the next 2 weeks. Get it while it lasts!

Pushpir Party 1/14, 11am-1pm, CloverKND


Are you coming to the Pushpir party on Wednesday?

This is our first and only collaboration with a local chef. Pushpir Bhetia makes the best Indian food in town at Guru the Caterer.

He schooled us on Indian cooking, and the result was the Pushpir Sandwich. The sandwich starts with a cilantro/mint chutney, gets a thick slice of just-fried paneer (fresh cheese), and is topped with chaat (an Indian street snack with jalapeños, fried chickpeas, and a spice mixture called chaat masala). We drizzle the sandwich with tamarind and yogurt.

The man himself will be at CloverKND on 1/14 from 11pm-1pm, and the sandwich will launch at all other Clover locations at the same time. We’re also making some Indian beverages you can pair with your Pushpir.


$6 Pushpir Sandwich
$2 Lassi Soda w/Sidehill Farm Yogurt
$2 Tamarind Soda
$3 soups, salads, and more

We’ll have a limited number of Pushpir Sandwiches. No guarantees we’ll have them after 1pm, so mark your calendars.

Speedwell Coffee: Kenya AA Rugeju


We’ve got a new coffee in from Derek at Speedwell. This coffee is a Kenyan coffee, the result of 400 small farmers with around 200 trees each, bringing their coffee to a single milling station.

We’ll be pouring this for the next few weeks, and we’ve got retail bags too.

Blue Bottle Coffee: Mexico Chiapas Triunfo


When I first started learning about coffee, Ayr told me about Blue Bottle, a roaster he had visited in San Francisco, and one of the first to popularize pour over coffee. He showed me a video of Blue Bottle making pour over, I think at the ferry building. They used tons of coffee, added hot water, and stirred it up in the filter as it dripped down.

Since then, they’ve expanded more of their operations to the East Coast, and they now roast in New York. Ayr and Chris visited the roastery last month. We visit any roaster we serve, so we couldn’t bring Blue Bottle on without a visit.

They’ll be posting more on their visit soon, but you can taste Blue Bottle at all Clover locations starting now. We picked a Mexican coffee that was grown in a UNESCO-designated biosphere, which means it’s been recognized for sustainable environmental and community development.

Thick cut potato chips


I don’t know why I’ve never had this before. Have you ever seen or had these? Thick cut potato chips. Really thick, 1/8th inch? Maybe 1/16th? I’d say they’re about as thick as 4 Lays chips stacked on top of one another. I have to say I’ve never eaten chips like these anywhere. Almost as thick as banana chips, but not quite.

We’re working with Harvard’s Hasty Pudding Club on some really fun collaborations that we’ll reveal more about soon. Chris was playing with ideas and tried frying potato chips with really thick cut potatoes. They’re awesome. Cooked low and slow they’re super crunchy and satisfying. Not for eating by the bag. More like a couple at a sitting. And of course he brought the sour cream for dips. If you know Chris you know sour cream.

Chris championed these at the food dev meeting and we’re all anxiously awaiting their appearance.

What will you champion at a Clover food dev meeting? Everybody is invited. We love to taste delicious things. If we like what you bring it will end up on the menu.

Clover Food Dev – Open to all

Tuesdays 3pm – 4pm

1075 Cambridge St., Cambridge, MA

DWR + Clover


I’ve always loved Design Within Reach. I’ve never been able to afford anything they sell, but I love looking through their catalog of furniture and lighting etc.

So we were super excited when DWR invited us to cater their launch of a new Boston Area flagship store. It’s where Crate and Barrel furniture used to be, on Mass Ave. We had a great time. And I got to meet the CEO of DWR which has recently been purchased by Herman Miller, which must be great for them both. We served from our truck, and had appetizers and drinks inside.

If you have a party you would like to bring Clover to let us know through the Catering Link. This was Paul’s first event as Catering Coordinator and he did an amazing job. We love working with organizations and people we admire and work with customers to make sure the menu and service matches up with what they are trying to achieve at their event.