More from ayr

Why the rhubarb was late this year

26 June, 2018: (If not for the Impossible shirt I could claim this was me. My son Blue and I made a rhubarb pie last weekend. First time he has made pie. I looked EXACTLY like this when I was his age.) My love of rhubarb is no secret. If you’ve been eating at Clover for a while you might have… Read More

From the archives

Sausage egg and cheese? overload

10 June, 2018: This past Wednesday I showed up at CloverHSQ at 7:10am and immediately knew something was wrong. We launched the Impossible Sausage Egg and Cheese sandwich at all Clover locations. You might remember this idea originally came from our contractor Justin Kelly. I told him at the time that it would be wicked expensive (given how much the… Read More

From the archives

Brix + firm ≠ delicious

4 May, 2018: The Maine Winter Tomato Sandwich is one of my favorite of the year. Not to be confused with the Heirloom Tomato Sandwich that we feature in September (also one of my favorites, do you sense a theme?). This sandwich features tomatoes from a greenhouse in Maine called Backyard Farms, we pair it with sustainably harvested Maine seaweed… Read More

From the archives

Good luck Vincenzo

4 May, 2018: Clover is a better company today than it has ever been. We’re breaking records daily right now. Our food has never been better. We’ve never had access to the type of ingredients we’re using right now. Everyday there is something fantastic around the corner, a happy report in my inbox, a beautiful video about the Maine Tomato… Read More

From the archives

How $ connects us

30 April, 2018: We’ve been having conversations for the past month or so about prices at Clover. A group of HBS students did a school project and told us we’re low. Raising prices is something we have to do periodically to keep our business healthy. And we’re a bit overdue. Last price increases were February 2017. And while I know… Read More

From the archives

The reason for our food trip to Japan

9 March, 2018: Back in August 2016 Vincenzo told me he could shape up a labor budget that was out of whack much more quickly than we had expected. I told him that if he could do it in 2 weeks I’d take him to a Japanese Whiskey Distillery. He delivered. And it took me a bit of time to… Read More

From the archives

Public transit in Japan

8 March, 2018: I will pay, out of my own pocket, to send Boston MBTA leadership to Japan to do a “riding tour” if they can come back and make real changes to our transit system here in Boston. ‘Nuff said. Read More

From the archives

Clem loves mochi

7 March, 2018: I’m not sure this one can make it to Clover. Because I’m not sure many Boston customers would love it. But Clementine (yes, the Clementine in the photo of me buying our first truck) LOVES mochi. I’m right there with her. It’s delicious. Here she is eating some that was just grilled over a bbq and smothered… Read More

From the archives

Blue Bottle Tokyo

7 March, 2018: I have a video of Blue Bottle pour over circa 2003 at the Ferry Building in SF. It’s awesome, and raw. Huge line. Sternos and cheap kettles. 40g coffee per 8oz cup (an enormous dosing). A spoon stirring the grounds. Splashes and spills. And I’ve watched Blue Bottle evolve and expand. I’d heard that Tokyo was a… Read More

From the archives

Pickles in Japan

6 March, 2018: Japanese pickling is so different from what I’m used to in the USA. We visited Kyoto where pickles are one of the most important regional items. Pickles were everywhere. In the US almost 100% of pickles we consume are made from vinegar brine. If you’ve ever had a true “sour” or “half-sour” pickle, that’s salt brine, as… Read More