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From the archives

Savory breakfast at Clover?

28 February, 2018: I first started thinking seriously about savory breakfast when I saw my father-in-law make oatmeal with soup stock. I’ve been wondering for years now whether there is a place for savory on Clover’s breakfast menu. Enzo says emphatic YES. First morning in Japan. And we’re having a traditional Japanese breakfast. I want to make this when I… Read More

From the archives

Eating Japan

27 February, 2018: We try to get a food trip in once a year or so. Past trips have included Calabria and Sicily for the Panelle and other recipes, Texas BBQ sauce (we ate at Franklins when we were both still trucks), New Orleans for chicory coffee, Great Lakes for frozen custard. This year we’re Japan bound. I’ll be updating… Read More

From the archives

Popovers in Buffalo, NY

14 February, 2018: This past weekend we drove to Michigan to visit my family. It was a grueling trip. Heavy snow for 80% of the drive, 35 mph on highway, low visibility, no plows out. The 12 hour trip took 16 hours. We were in Michigan for less than 24 hours then returned through another storm. But it was all… Read More

From the archives

Future of packaging

13 February, 2018: We’re on the eve of our first ever public release of the Clover App. I started dreaming about this back in 2009 when we built what might have been the world’s first cloud-based POS. Back then we had 1 food truck. Over the past 18 months or so we have been beta testing an app. It’s been… Read More

From the archives

Clover video/ photo studio

20 November, 2017: That pop-up thing has had some amazing highs (Grillos, the wonderful FoMu, Union Donuts, and the cash for warhol stand out in my mind). But it takes a ton of management to do well, and I just don’t have somebody to put on it. We’re focused on other things (we’re growing 40% or so right now!) I… Read More

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