King Brussels Returns!
Kiernan
October 14, 2026
Every year we write a poem to welcome King Brussels back to Clover. Click for this year’s version!
Every year we write a poem to welcome King Brussels back to Clover. Click for this year’s version!
Our head chef Chris’s wife has a special menu hack whenever they head out to a bar or tavern for dinner: could the kitchen get her a Chicken Caesar salad and splash a bit of Buffalo Sauce (usually reserved for a wings appetizer) across the top, to give it a little heat?
From that flavor insight, the Clover Buffalo Chicken Caesar was born.
We drizzle housemade Caesar spread on a…
As we’ve continued our re-opening phase, we’re starting to bring more and more seasonal produce onto the menu. The Zucchini Sandwich is one of my favorites we do all year. There’s a thick slice of glazed tofu from Heiwa in Maine. Basil mayo. Fresh raw zucchini that we cut into half-moons. Snappingly fresh corn. And shiso, which is a Japanese herb that tastes like a cross between mint and basil, with slight licorice-y notes. It’s sweet/salty/fresh and super addictive. Fun fact: this is the first sandwich where…
It’s hard to believe but this is the 5th year of our Thanksgiving Meal Box! All the favorites are back – Hubbard Squash glazed with maple-Sriracha butter, mashed potatoes, gravy, walnut-mushroom patè, stuffing, and new this year: a decadent Brussels Feta Casserole. Petsi is making pies too — choose apple, pecan, or pumpkin. We’ve got 3 sizes this year, and there’s savings when you size…
The moment you’ve waited for is here. Western Mass Brussels sprouts are back in the restaurants, which means the King himself has landed! What’s on this glorious sandwich and why is it the King of all seasonal sandwiches? A dijon-mayo spread, smoked Grafton cheddar, fried Brussels tossed with za’atar (a Middle Eastern spice blend), pickled red cabbage, and toasted hazelnuts.
We had no idea what the word Panelle meant when a customer first told us about it ten years ago. This customer grew up in Sicily, the triangular island south of mainland Italy. His mom would make a snack for him after school – a kind of savory cake called panelle! Crispy on the outside, creamy and custardy on the inside. Made from chickpea flour – what?!
Hope everyone has a great Thanksgiving. We will be closed Thursday 11/23 at all locations. For our kitchen team, it will be a good chance to rest after prepping a ton of Brussels casseroles for our Thanksgiving Box : ) As for the days surrounding Thanksgiving, we’ll be open normal hours, except for CloverFIN (Financial District) and CloverHSC (Harvard Science Center) which will be closed tomorrow and Friday. CloverHSQ (Harvard Square) will be closing early (at 8pm) tomorrow.
Sara (kitchen) here. Ok, we haven’t started offering ice cream at the restaurants but there IS a way to get ice cream from Clover in your own kitchen. If you head to the Meal Box area of our app before Thursday at 5pm, you can order a No-Churn Corn Ice Cream Kit.
I’ve never had too much of a sweet tooth, but I’ve always had a soft spot for ice cream. I’ve been making a lot of it at home this summer, and I always bring some in for the Clover team. When we were thinking about a corn box, I couldn’t stop thinking about corn ice cream.
We’ve intentionally steered clear of bowls for a long time. If you see Ayr tomorrow, ask him why : ) Tomorrow (5/24) we’re starting a 2-week test of bowls at CloverNTV, our restaurant in Newtonville. If it goes well, this could represent the beginning of one of the bigger changes our menu has EVER seen. We’re hoping we’ve cracked the code to bowls that are seasonal, carefully-composed, easy to carry, and craveable – all the things we love about bowls, and none of the things we don’t.
Have you had the Medlar Sandwich yet? The star of the sandwich is a jam we make from medlars. A medlar is a fruit that grows on a tree and comes into season in the winter. You can’t eat medlars right from the tree – they have to be fermented (or “bletted” – definitely in the running for worst word ever!) in order to become delicious. We undertake that deliciousness-process at the HUB in East Cambridge. But this year there was a little mishap…
