February 4, 2010

1010 Mass ave


If you don’t recognize that address you’re clearly not initiated into the wonders of the foodservice industry in Boston. This is where Boston Inspectional Services lives.

Some of you may remember our frustrating experience with that office last summer. You can search old post entries for more details, but the short version is this: we wanted to serve to the people of Boston last summer on weekends.

I went over to 1010 and wrote a check, then another check, and then another check. Then they inspected the truck and told me I needed a full ansul (fire suppression) system for the hood. So I went ahead and had that installed at significant cost (something like $5k). I went back to have it inspected to be told by fire that they didn’t want to inspect my truck, the guy in charge there actually asked me who would have told me to do such a thing. OK. Frustrating, but at least we can operate now, right?

(more after the break)

Well, no. Inspectional services told me I would need a different generator that could provide full time refrigeration (even though my food, which had been waiting in the truck for 2 hours for the inspector, was properly insulated and at exactly the right temperature. Cost of generator: $10k. Very very frustrating.

Alright, enough of that. Meant for that story to be short, but obviously I haven’t recovered fully. Happy to say that this time around we’re making better progress. That’s because I brought them the design drawings so changes don’t cost me anything (last truck was designed for Cambridge, this one is for Boston). I was still run around a bit. I was told what to bring for a meeting, I brought it. I was told I needed my architect to SIGN my plans before they would review (not mentioned before the first meeting). I got the signatures, rescheduled, back again, a few more things they would need, back again, done.

There’s a lot of city stuff happening right now, what with the new truck and the restaurant. I promise these updates will not all be rants. This is what we do to bring you food.

Recent Posts

January 26, 2023
The Pizza Friday Box gave us an idea: calzones! Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.
January 13, 2023
Thanks all who joined for the first public food dev meeting after Covid. Phil did a great job pulling it all together. If you’re a customer, farmer, vendor (or Clover staff member) reading this, you are invited to Food Dev! These happen Thursday afternoons at the HUB and they’re where all new food ideas are born. Just make sure to sign up – spots are limited.
January 5, 2023
House-made carrot lox, hearty vegetable stews with bread and pickles, Tunisian breakfast bowls, a pizza party kit, and a dream of snow, all in one box. Our Snowed In Box is back. This was Greg’s idea back in 2020. He thought it would be cool to make a box that was equally whether eaten after snowboarding or cozied up on the couch watching a movie.
December 21, 2022
We’ve been getting a lot of requests for the ability to gift a friend Clover Meal Boxes. After a lot of late night tech sessions, we have a way to do this! Yay! I’ve been looking and seeing a few of you have started to discover this feature and are starting to gift away. So cool to see.
December 16, 2022
If you’re a weekly meal box subscriber, you may have noticed way fewer plastic containers in your deliveries recently.When we started the program, we were in the pandemic, new to this whole home delivery thing, and a big concern was making sure that nothing spilled inside the boxes. So we relied on post-consumer recycled containers (aka plastic deli containers) for a lot of the items.
December 13, 2022
We’ve been getting back into the merch game. First up: squash shirts. I thought it would be fun to celebrate the diversity of the squash world. Although butternut is probably the squash you see most in the grocery store, there are actually over 100 types of squash, all with their own patterns, colors, and textures.
December 6, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 6, 2022
I love the holidays. I love the lights, I love the traditions, I love ornaments and pine needles all over the floor.  I love the movies (“Muppet Christmas Carol”) and the books (“A Child’s Christmas in Wales.”) I love the good songs, I love the schlocky songs (if you’ve never heard “Suzy Snowflake” or “Dominic the Donkey”, stop reading right now and click through.)
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)
November 11, 2022
Have you ordered your Thanksgiving Box yet? It’s already 50% sold out, so get your orders in this weekend if you can. This box comes with everything from stuffing to porcini-thyme gravy to mashed PEI potatoes to local cranberry sauce to bread to make leftover sandwiches. Most of the items can go from box to oven to table with very minimal prep, and we’ve made multiple sizes whether you’re dining solo or with a crowd.