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From the archives

Thanks for eating the green cabbage!!

27 July, 2018: Chickpea Fritter aficionados have noticed. The purple in the sandwich has been green these past few weeks. We normally use pickled red cabbage. I’m not even sure why honestly. It’s one of those things we’ve done since the beginning. I’d guess I liked the color it added. The other week Ari and Moira who run Lindentree Farm… Read More

From the archives

Martina tells me: Cu Si Vardau Si Sarvau

19 July, 2018: I was talking to Martina about the Panelle. Martina leads our food development and she’s from Rome. I heard that she had strong feelings about this. What an awesome thing about food that it inspires such passion in us all. Martina pointed to the T-shirt she was wearing which she said is a Sicilian proverb that means… Read More

From the archives

Clover in the suburbs?

18 July, 2018: We’re thinking about where to open future restaurants. I was touring our suburban stores yesterday (CloverBUR in Burlington MA, CloverWST at Whole Foods in Westford, and CloverSUD at Whole Foods in Sudbury MA). I was super impressed with the Clover teams at Whole Foods. I don’t get out to those outposts very often. And they were such… Read More

From the archives

I’ve been keeping this secret for years…

17 July, 2018: Customer picture from CloverHUB Panelle in Sicily is terrible. There, I said it. The Panelle is one of our most successful sandwiches of all time. It’s like nothing you’ve had. Custardy, almost egg-like though it’s vegan. The fennel is amazing. It’s satisfying, yet summery and fresh and delicious. It’s incredible and I wish I could make it… Read More

From the archives

Little Wolf’s Chris Gatti’s grinder recommendation

12 July, 2018: My home coffee grinder broke. It’s been a bummer. I tried to fix it myself and it’s really gone. I reached out to Chris Gatti, roaster at Little Wolf Coffee and asked his recommendation. He geeks out pretty hard on coffee equipment. He told me to go out and get a Baratza Vario. He suggests getting the… Read More

From the archives

DOL to Clover: The General Manager of a Food Truck? Not a salaried role

12 July, 2018: So what’s up with this DOL press release about Clover? The quick answer is that the DOL decided after a multi-year investigation that our food truck General Managers should be paid as hourly employees and cannot be considered salaried employees. I don’t know whether they are applying this to all food truck companies in Boston or just… Read More

From the archives

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