Knock Knock Paw Paw

16 October, 2018: The past 3 Sunday evenings I’ve gotten a knock on the door. It’s Paw Paw for Clover! I get bushels of paw paw delivered at my house. I put them in the back of my car and bring them into Clover. And we’ve been sampling them at the restaurants. Look for them today. Paw what? If you… Read More

Clover buys more local wheat than anybody in Boston. Let’s change that.

12 October, 2018: Setting up our own pita oven was sooooo painful. But we knew we could serve better tasting pita than what we were buying from Brooklyn and NJ. Why did we think we could do a better job? I’m starting to understand flavor as nutrition. And we can make more flavorful bread by using more nutritious ingredients. We can… Read More

Refined beaker sketches

10 October, 2018: Enjoy this time-traveling post, from October 2008, when Ayr was first developing the logo for the “Clover Food Lab.” As you may have noticed, the logo strayed quite far from this original idea, although you might notice the descendants of this logo appearing here and there at Clover. Read on, and be sure to join us on 10/29/18 for birthday… Read More

From the archives

Coffee in the morning

9 December, 2008: Coffee is working beautifully. We’re slowly building a following. We’ve still got a few things to work on: (1) Some of you feel the coffee is “light,” or “not strong enough.” I think part of this is everyone being used to Starbuck’s burnt. But I’m afraid a part might be due to the brewing method. We’re going to… Read More

JSP vs. CHK

5 October, 2018: On our order system each item has a short acronym. So if you work at Clover and take a lot of orders you start to get to know the Chickpea Fritter as CHK and the Japanese Sweetpotato Sandwich as JSP. This past week the Japanese Sweetpotato crushed the Chickpea Fritter Sandwich in sales. And even the poor… Read More

Where is the Brussels?

1 October, 2018: All year people ask me when we will launch the Brussels Sprout Sandwich. But right now it’s different. People are getting emails from our competitors telling them that Brussels are on the menu. They are hitting instagram feeds. Brussels aren’t in season yet, not in New England. It’s really confusing when we’re approaching autumn and you get… Read More

Ayr talks wheat today at Harvard, 7pm, open to public

1 October, 2018: I’m talking at Harvard tonight as part of the Food and Science class lecture series. I’m super excited. I’ve been in the audience for these lectures for years. They started in the early days of Clover and Rolando, our chef at the start, turned me onto them. If you’re interested in joining the lecture is open to… Read More

What does a sweet potato harvest sound like?

27 September, 2018: Jane, Jenny and I went to Next Barn Over last week to watch the sweet potato harvest. It sounds like roots ripping, farmers laughing, boots squishing mud, iPhone cameras snapping. Quiet fields with the occasional pickup truck driving past. Some of the sweet potatoes were so big this year that the farmers were taking the kind of… Read More

From the archives

Coffee station

21 April, 2010: So we’ve graduated from the one-cup-one melitta set-up that got us going. I’ve been thinking about some sort of a coffee station upgrade just as long as I’ve been planning the restaurant. Here you get 2 pictures. We’ve experienced this before. We need something new. We look everywhere. All of the existing solutions are expensive and terrible.… Read More

Survey Day: Wednesday 9/26/18

26 September, 2018: If you received a survey card in line today, please click on this post to get to the survey link. A huge thanks for helping us improve!! Don’t forget to save the end-of-survey page to redeem for your thank-you treat from us. Click here for the Customer Survey September 2018 We’ll be closing this survey at the… Read More

You have to know someone who knows someone

26 September, 2018: This fall, everything has been coming up early. Sweet potatoes are already in. We’re launching the Japanese Sweet Potato Sandwich today (at least if you’re an app user.) And Paw Paws are coming on Tuesday. Paw Paw is a special alien fruit, never before seen in restaurants or on grocery store shelves. It’s native to the Northeast,… Read More

FREE: Ayr talks bread at Harvard’s Science of Cooking: Monday Oct 1 at 7pm

25 September, 2018: Harvard has a class that teaches chemistry and physics through food. There’s a public component, the Science of Cooking lecture series. I remember waiting in line with Rolando to see Harold McGee in 2011. They’ve had every major chef from around the world. This year, Ayr is speaking! He’s talking bread, and how ingredients impact flavor, texture, and… Read More

Welcome Rolando, Clover’s chef

24 September, 2018: This is Rolando Robledo, Clover’s chef. We’re absolutely thrilled to have him on board. Rolando found his way to Clover by way of The French Laundry, the Waldorf, and most recently, Johnson and Wales as a professor. He’s going to be working the food truck with me full time for the first 6 weeks and we’re going… Read More

From the archives

First stage of counter preparation

8 October, 2008: The first step in preparing the counter tops was “production sanding” them. A production sander is something I learned about over at the Hobby Shop at MIT. It’s a cross between a sander and a planer. Basically it can take rough wood and make it smooth and create two parallel surfaces. This is a great machine for… Read More

Gooseberry’s at lunchtime

17 September, 2018: I think Gooseberry’s, the Asian food truck at MIT, rocks. Obviously I’m not the only one. This is the line at lunchtime. Nothing special, this is an everyday event. These people are ALL waiting for that white truck up ahead. And it’s not a very long wait, they process folks at a rate of close to 10… Read More