(updated) Mexicali mushroom launch thwarted by Kendall Sprinkler System

19 February, 2020: (Update – as of Feb 20, 9am – our Kendall Square restaurant is back open!! Thanks to everyone for their patience!) There’s a lot of construction going on in the Google building. It was 12:15pm when there was a power surge and the fire alarm system sprung into action. Which meant sprinklers. In our kitchen. At the… Read More

Naming sandwiches

19 February, 2020: A new sandwich just started testing today at CloverKND. Chipotle mayo, cornmeal-battered crimini mushrooms, cabbage slaw, and a cilantro pesto that we all went wild for. The sandwich is from Jenny, an assistant manager in our kitchen who brought it to Food Dev recently. It’s based on the Baja-style fish tacos she loves to make at home.… Read More

Chris coming out with the hits – Mushroom Parm launching today

13 February, 2020: If you’ve been to Food Dev, chances are you’ve seen Chris Strange (last name used to distinguish him from Chris Anderson) sharing a food memory that he’s turned into a Clover sandwich idea. Most ideas we taste at Food Dev do not make it out of the Dev process, but Chris has been on fire lately! First… Read More

From the archives

Platanos maduros

11 November, 2009: Chris brought us a case of plantains the other day. Who knows why he had them, Chris can be a bit mysterious. These are sweet, ripe. So we fried them up Monday, and sold all we could cut. We found the cut thickness makes a huge difference to how they turn out, if too ripe they don’t… Read More

Coffee and Donuts w/Derek of Speedwell: 2/21, 8-10am

10 February, 2020: Derek Anderson is responsible for roasting that beautiful Anaerobic Honey coffee from Ethiopia that a bunch of you have been sipping this past week. Derek himself is going to be in the house at CloverBBY, our newest location, on Friday, 2/21 from 8am-10am to pour some coffee, meet all of you and answer all your burning coffee… Read More

2200 lbs organic red cabbage for the chickpea fritter

7 February, 2020: Chris just sent us this picture with the text: “2200lbs organic red cabbage from red fire. Looks beautiful” Couldn’t agree more, Chris. We’ll be shredding, quick-pickling, and serving these up in our Chickpea Fritter. You might notice that the local stuff makes for an even more bright, vibrant sandwich. Thanks to the folks at Red Fire out… Read More

Loud Boylston

7 February, 2020: Our block on Boylston just got SO LOUD! There’s a Chik-fil-a opening up next door to CloverBBY in the old Boloco spot, and the construction noise is killing me! This was Stacia the other day, trying to chat with customers but literally only being able to smile over the sound of the drilling. Read More

Bridgewater Nation is growing

7 February, 2020: Ayr got us a new camera, and I’ve been playing around with close-up photos. I’m pretty proud of this one of the Bridgewater. You can almost taste those crispy mushrooms! Our beloved Bridgewater leaves Tuesday the 11th to make space for a BRAND NEW MUSHROOM SANDWICH, the Mushroom Parm! If you’re on the app you may have… Read More

From the archives

Clover marmalade

22 October, 2009: We’ve talked about it before, but it took Jeremiah’s initiative to make it happen. We create a lot of citrus waste when we make our orange juice and lemon juice every day. So instead of throwing it away (or composting it) we’re making it into marmalade. Enjoy some with your next pop-over or muffin. Read More

Zero Waste Rebranding

3 February, 2020: We’re in the process of refreshing the branding at Clover. But you may not have noticed. And that’s by design. I’m trying to do this logo refresh in a zero-waste approach. Typically when companies decide to change their branding they tear up signs, throw away packaging, throw away menus, etc. It’s really wasteful. I got to thinking:… Read More

Grisette kegs are in

31 January, 2020: Farmers want to grow grain because it helps their soil. For soil, grain is like…a trip to the spa? A planting of grain (barley, wheat, or whatever) heals soil, prevents erosion, captures nutrients. It gets soil hyped to grow the next crop, and makes THAT crop better. What does that have to do with the beer you’re… Read More

Gonzo oopsies

31 January, 2020: Whoa, the Gonzo Gyro test at BBY was super successful. Olivia made this chart yesterday showing Gonzo crushing Bridgewater and giving Chickpea a run for its money. You guys even cleaned us out of our supply of David’s Greek inspired seitan! Problem is: we made another batch and we forgot to put salt in it. And the… Read More

Is Boston ready for a gyro?

29 January, 2020: David (training manager) grew up on Long Island. If you’ve spent much time in NY, you know you can’t walk a block without seeing a gyro, rotating peacefully in a stainless steel cabinet. Can you say it: “yee-ro?” Gyros are made of pork, beef, or lamb, stacked horizontally onto a rotisserie, studded with garlic, rosemary, thyme, oregano.… Read More

From the archives

Ayr messes up Pretty Things T-shirt

6 June, 2014: Maybe not that big a mistake in the grand scheme of things, but this one had us running around these past 24 hours. We have a big event with Pretty Things tonight. It’s going to be amazing. We’re selling 4 of their beers, 2 at Kendall, 2 at HUB. Even installed a new tap at the HUB… Read More

I want Massachusetts to grow grain part 2

29 January, 2020: We’ve been privy to (and participated in) a resurgence in local grain over the past decade. More and more farmers are growing grain again in New England. Bakers want to bake with it, brewers want to make beer with it. But we’ve struggled with how to talk to customers and other chefs about why they should care… Read More