21 September, 2017: We’re taking a big step today at Clover. We’re going to serve a meatball sandwich that for many of you may be the best meatball sandwich you’ve ever had. Not a meatball that is “meatball-like” or “almost as good as a meatball.” We’re going to serve something that will be impossible for you to distinguish from meat,… Read More
3 September, 2017: When we went to Calabria last spring on our big food adventure, Enzo’s aunt had us over for Sunday dinner. It was one of the best meals I’ve ever eaten, rich with fennel, local cheese, meatballs in beautiful tomato sauce, and oranges right off the trees outside. One of Enzo’s best memories from childhood is Sunday sauce.… Read More
28 August, 2017: This is produce growing at Lindentree Farm. Click them and you’ll see Seth, the farmer who just arrived at CloverBUR. Every morning at 6am he texts Hannah, the lead prep cook at Clover Burlington, asking her how many vegetables the store will need for that day. He harvests, and at 10am he arrives at BUR. It’s like Christmas… Read More
13 November, 2009: We’re going to need to get more official over the next few months. You know: packaging, proper uniforms, etc. First up: the hot-cup. Some of you may know that I have this dream of a restaurant where zero food waste gets caught up in landfills. So we’re designing our packaging to be 100% compostable. That’s right, compostable… Read More
21 August, 2017: Lucia here. We’re hiring for Store Communications Leads. This is a position unlike any other. You get paid to talk about food all day! Really. It’s true. I created this role about 2 years ago for Stacia. She’s the one holding the radishes in the middle. Stacia was studying communications at Lesley, got a part-time job on… Read More
17 August, 2017: We had an overwhelming response to our Clover bowls test at CloverFIN. We were supposed to run the test til yesterday, but we’ve had lines out the door every day, and over 400 people filling out surveys. We’re extending the bowls test to this Friday, 8/18, from 11-2 at CloverFIN, 160 Federal St, Boston. If you tasted… Read More
14 August, 2017: We’re testing a ton of changes to our menu right now. Most of them are centered around a realization I came to the other day: most of our customers are taking food to go. On the food trucks it was never clear if food was for here or to go. Our first restaurant at Harvard Square (at… Read More
8 August, 2017: Hi all! Huge thanks for trying our bowls this week at CloverFIN. We’re trying to decide whether to launch these companywide, so it’s really helpful to get your honest thoughts. Please click on the link below to take the Clover bowl survey. Please only take the survey once for each bowl. If you choose to leave feedback… Read More
27 June, 2009: Colin made this up for us. Pretty fun. So for all of you wishing you had your own Clover truck, just hit print and pull out your scissors. Read More
7 August, 2017: This little guy could be the future of Clover, but we need 300 customers to beta-test it first. You’re invited to stop by CloverFIN starting Wednesday to taste Hummus Bowls. There’s something in it for you too, besides helping us improve… First up, what are these bowls all about? They start with creamy hummus made with organic… Read More
7 August, 2017: Last night we tested hummus bowls at CloverKND. We’re on again tonight, 6pm – 8pm at CloverKND (Kendall Square). I’m hoping this is the first step towards the future of food at Clover. Let me explain… I realized 2 months ago that most of our customers are taking our food to go. I guess we sort of… Read More
7 August, 2017: Isn’t this crazy? That’s how we’re receiving chickpeas these days. Chris has done some amazing work getting us better and better chickpeas. When I started Clover I had no idea there was any difference in the quality of any bean. Then I learned about heirlooms, and that’s a whole world of deliciousness. Then I started to learn… Read More
7 August, 2017: Our hummus was not originally designed to be eaten alone on platters. We developed it with a sandwich in mind. Less cumin, less garlic, creamy enough to spread easily on a sandwich. This year we decided our hummus needed a revisit. Chris and Ayr had just gotten back from NYC. They went to a hummus bar there,… Read More
26 August, 2008: Last Friday I went into the Massachusetts Restaurant Association offices in Southborough, MA and took my ServSafe exam ($50). This is an exam that is required for “Foodservice Managers.” At John Olinto’s recommendation I’d skipped the course and opted for the online training. You sign up with the National Restaurant Association, give them $135, and take the course at… Read More
7 August, 2017: Bring it on summer. Bring it on Boston. The number of mouths we’re feeding daily has more than doubled in the past 4 weeks. That means we are making a ton more Hummus and Falafel. Which means our little 3 Qt. Robo Coupe (commercial food processor) is working overtime. Like 20-30 batches a day. 2-3 hours non-stop… Read More