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From the archives

We killed the US supply of Kosher Romano

20 November, 2017: The other day Chris (our VP of Foods) asked me: are we going to keep selling this meatball? I said I didn’t know. He said, you have to decide, we killed the US supply of Romano, and if we want more they’re going to have to start making it for us. We are selling lotsa meatballs… We… Read More

From the archives

Matt B F@#ing loves the meatballs

7 November, 2017: https://www.cloverfoodlab.com/wp-content/uploads/2017/11/Matty-B-Voicemail.m4a OK. I had to bleep a couple of words. This voicemail is from Matt Bettano. He left it for Chris (VP of Food) the other week. I love listening to this. To be honest, it’s one of the most compelling things I’m facing right now as I’m trying to decide if this meatball sandwich should stay… Read More

From the archives

Pita oven down…

6 November, 2017: Our very special pita oven is down. If you don’t know, we spent 2 years getting this oven from Lebanon licensed in MA, and now we make the best pita anywhere using New England-grown wheat. We’re working on getting it up by tomorrow (Tuesday). In the meantime our Sunday was baked in small batches in conventional ovens.… Read More

From the archives

Quentin to the rescue!!

26 October, 2017: PBS is filming a piece on meat substitutes (to air next Thursday). Michael Pollan is getting interviewed and they decided to do it at Clover!! I’m really excited to meet him. When I was thinking about starting Clover his writing was really influential. I’m interested to hear his take on Impossible Meat. So here’s the best thing.… Read More

From the archives

86 the Meatball Sandwich (Impossible Meat) Boston!

19 October, 2017: We don’t yell it anymore, but in restaurant slang “86” means you’re out of an item. I took this picture at 11:58am today at CloverFIN. We had limited supply of the meatballs but they did go faster than we expected. You can read more about why we’re selling these and our initial response at CloverHSQ and CloverHSC.… Read More

From the archives

How it feels to sell Impossible Meat

28 September, 2017: (thanks to this customer -Dave?- for being a good sport and letting me take his picture while he was eating!!!) We’re 5 days into selling Impossible Meat. As I mentioned the other week this is a big experiment for us. And we’re much too early in this experiment to talk about results. But there are some early… Read More

From the archives

Introducing Impossible Burger

21 September, 2017: We’re taking a big step today at Clover. We’re going to serve a meatball sandwich that for many of you may be the best meatball sandwich you’ve ever had. Not a meatball that is “meatball-like” or “almost as good as a meatball.” We’re going to serve something that will be impossible for you to distinguish from meat,… Read More

From the archives

Post consumer recycled plastic

14 August, 2017: We’re testing a ton of changes to our menu right now. Most of them are centered around a realization I came to the other day: most of our customers are taking food to go. On the food trucks it was never clear if food was for here or to go. Our first restaurant at Harvard Square (at… Read More

From the archives

Hummus (July 27, 2017)

7 August, 2017: Last night we tested hummus bowls at CloverKND. We’re on again tonight, 6pm – 8pm at CloverKND (Kendall Square). I’m hoping this is the first step towards the future of food at Clover. Let me explain… I realized 2 months ago that most of our customers are taking our food to go. I guess we sort of… Read More

From the archives

Like bullets: US-grown organic chickpeas (May 22, 2014)

7 August, 2017: Isn’t this crazy? That’s how we’re receiving chickpeas these days. Chris has done some amazing work getting us better and better chickpeas. When I started Clover I had no idea there was any difference in the quality of any bean. Then I learned about heirlooms, and that’s a whole world of deliciousness. Then I started to learn… Read More