Since I opened Clover we’ve never been responsible for any food poisoning that we know of. Not one case. I attribute this to our employees, clean practices, clean kitchens, and clean food.
That’s normally a question we’re asking customers we don’t recognize. Last night it was the question I was asked by a state epidemiologist I’d called
We normally don’t talk about licensing and permitting. Early on I wrote something on this website. Let’s just say I ended up being publicly reprimanded in
The reception we’re experiencing at Brookline Village (BLV) and Burlington (BUR) is really surprising me. I mean, I know we do some amazing stuff and
We did it. We opened 2 restaurants in 1 week. And while there are many details we’re working on daily, Brookline Village (BLV) and Burlington
Vincenzo is working on developing our next sandwich. It’s one we had on the menu last year. Pepper relish (made in house daily of course), Grafton Cheddar, cabbage, summer squash.
Crazy we made it this far without a sign. For the trucks they are the sign. We never intended to have a sign for HSQ.
Rolando no longer works for Clover. This is a really sad thing for me since Rolando was an important part of our company since the beginning. He was my first employee and he and I went through a lot together.
That’s a picture of Domingo on his last day at Clover HSQ. He’s leaving Harvard Square for our newest location: Brookline Village. I asked him
I’ve been writing a few posts about ceilings lately. Jinhee, one of our architects, was in the other day and had this amazing idea. I’ve
