How does a jalapeño popper become a sandwich?

15 January, 2020: In 2015 Paul and Bryan started talking about inventing a jalapeño popper sandwich. We were all skeptical. At that time Bryan was running CloverKND and Paul had been my intern and was running our Whole Foods account. They both grew up on the South Shore, going to a tavern in West Bridgewater called The Charlie Horse where… Read More

Will’s favorite day

14 January, 2020: We did a Pay What You Want Day for our opening of CloverBBY. We ended up raising $3500 for the Stone Barns Young Farmers Initiative. When 11am hit and the line started to do this, it was all hands on deck. Will works on our accounting team. He’s usually face to face with Excel spreadsheets. That day… Read More

Penultimate bite melancholia

13 January, 2020: A customer wrote this review on Yelp the other week. Rob, who manages our Burlington location, passed it along. Wow. Wondering how we can encourage more of this type of experience… I thought the Chickpea Fritter sandwich was the best thing ever. I just had the Pushpir. Wow! I think it’s the tamarind sauce that puts it… Read More

From the archives

Rolando at work

22 October, 2008: We’ve got Rolando full time right now. He’s awesome. Here we are working on some recipes, getting ready to open. Read More

Are sunchokes fancy?

12 January, 2020: It’s winter and we have Sunchokes back on the menu at breakfast and lunch (although the lunch sandwich is going away on Tuesday to make room for the Bridgewater.) Sunchokes have this strange draw. You hear one of our staff members describing it and then you just find yourself ordering it. Maybe it’s something to do with… Read More

In 2019 we tore up the menu

9 January, 2020: Food Dev is an internal meeting. People huddle around a prep table with all sorts of hustle and bustle around us. We invite the public. We do this every Tuesday at 3pm, and we taste new ideas. In 2019 we tore up the menu in a few big ways. Some of them were intentional and planned. Some… Read More

“Yesss! Can we finally be a real restaurant?”

27 December, 2019: A certain Area Manager said that, with excitement and joy, when I set these menus out. We have never made printed menus because our menu changes so much, sometimes by the minute, to stay in line with what’s coming out of farms. But it’s definitely been a source of frustration for customers and staff. With so many… Read More

New logos on glass

26 December, 2019: When we took over the space occupied by Minigrow, we noticed the top third of the glass was totally blacked out. It had a Pac-Man on it with the words MEAL COMPLETE as you exit. You know we’d never let something cover up glass if we could help it, even a sweet little Pac-Man. So we decided… Read More

From the archives

Liquiteria

2 January, 2009: A certain Juice Guy turned me onto Liquiteria on my last trip to NYC. Now my mind is racing with new juice ideas. Those of you who have been following might have remembered a few older posts where I dropped hints of my big plans for juice. One of my killer recipes is carrot kumquat. Another involves… Read More

Open!

10 December, 2019: We did it. We opened Clover Boylston. There was a line out the door for all of lunch. A really sweet group of (hundreds) of customers. We need to do the final count, but it seems we raised well over 3.5k for Stone Barns Growing Farmers Initiative. Now the real adventure begins. We’ll be popping popovers and… Read More

Clover opens in Copley Square tomorrow (12/10/19)

9 December, 2019: It’s finally real. We’re opening tomorrow. Come by between 11am and 2pm and pay what you want for your lunch. We’ll be donating 100% of the sales to the Stone Barns Growing Farmers Initiative. Have you heard of Stone Barns? If you’ve seen the Chef’s Table episode on Dan Barber, you may have seen (and been inspired… Read More

Medlar sandwich coming back for one week only!

3 December, 2019: On the first day of Christmas my true love gave to me: one medlar bletting! Ok, that was never a lyric in the carol, but our medlars have been bletting away, and now they’re soft and sweet, ready to turn into medlar jam! The jam is rich and dark, kind of has an appley-winey thing going on.… Read More

Free Brussels for Life! Seeking freelance designer to help with app work

26 November, 2019: I’m only sort of joking about the free Brussels sprouts. We do pay real $. Need some design help for the next version of our app. If you’re a freelancer with the right experience (or know somebody) we’d love to hear from you. We work in Figma. Design is driven through lots of iterative testing. We’d like… Read More

From the archives

Clover sales mix

12 October, 2016: I’m preparing some documents for investors and I’ve taken a crack at breaking down our sales mix. This is roughly where it has been for a while, but I’m not sure I’ve shared on the website and I thought you all might be interested. About 93% of our menu items exist on our menu for a limited… Read More