I feel that if I write everything I want right here it will be the longest post in Clover history. I’ll restrain myself and keep this brief. Jason Bond of Bondir joined the Clover team.
Does the combo of fried battered SOMETHING plus limey cabbagey SOMETHING plus spicy SOMETHING sound familiar to you?
People have asked us why we don’t keep the Zucchini Sandwich around all year. We’ve gotten similar questions about the Brussels and JSP.Â
I feel that buzz, a combination of lightness and relief. Our restaurants are full of people again. Damn that feels good.
You all know how we value transparency and talking openly about everything we do, even our screw ups. So writing this note feels a bit wrong to me. These aren’t exactly secrets per se, more like a skunkworks that we just haven’t talked much about.
Earth Day is approaching and your neighborhood planet-saving chickpea-frying friends are here with an Earth Day Challenge and an Earth Day Box! Chris, did you say Nachos on the menu?!!
If you’re from Texas, there’s a smell you know deep in your heart. You smell it when you get off the plane, because there’s literally a BBQ joint in the airport. It’s the smell of low and slow, burnt ends, brisket, smoke and sauce.
For breakfast there’s breakfast sandwiches, granola with apple compote. For lunch or dinner there’s chickpea fritters, Impossible kofta over chickpea tomato stew, Brussels sandwiches (!!) and a dessert sampler.
Blue and I developed a little routine last fall. When Surfline says the conditions are right, we wake up really early and get down to Narragansett before first light.
This picture is from a couple years ago, when we were filming a soup video at Ayr’s house – don’t worry, I’m not actually there right now! #socialdistancing
