November 19, 2015

Announcing CloverDTX



Boston, we’re crossing the river.


We think of ourselves as a Boston company, but Clover has never had a restaurant in Boston. We started out of a shared facility over in Jamaica Plain, and that was the closest we’ve come. Of course we’ve done lots of truck time, ours was the first new food truck in Boston, at Dewey Square pre-food truck program. It was our Soy BLT that inspired Mayor Menino to hire Edith Murnane and build a food truck program, now widely considered one of the best in the country. We spent 2.5 years on permitting to become the first truck licensed on private property (our CloverLMA site). We worked with the Friends of The Public Garden for 2 years to create the relationship that would allow us to launch our Park St. truck.

We’ve loved our Boston truck operations, from the original at Dewey Square, to Government Center (winning the food truck challenge), to Cleveland Circle (testing for restaurant, decided no), to BU, then BU #2, LMA, Park St., Rings Fountain, Aquarium, North End, we’ve loved Boston’s streets.

During that time we focused on clustering our restaurants. Our first was in Harvard Square, so the following restaurants opened in Cambridge: East Cambridge, Kendall Square, Central Square. Of course we have a truck at MIT, and we opened a truck at Alewife.

But now we’re ready to do restaurants in Boston. This will be the first. We’ll be following it with others. By spring 2016 you will be able to eat with us in 4 new locations in Boston (joining 4 trucks in Boston).

This restaurant was a former Boloco. John Pepper, who built Boloco, then left, and has now returned, has been a friend since the early days of Clover when I reached out for help. He and I were talking a couple of months ago and he mentioned that he might be looking to move out of his location on School St. We love that spot and were looking at real estate around the corner, so a bunch of lawyers later here we are, ready to do demo.

Check out the video tour. If you’re familiar with our previous restaurant builds you know we’ll be giving move of these behind the scenes tours. And you know we go very fast. Fingers crossed this might be open in 2015. More to come.

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.