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
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
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
7 August, 2017: Bring it on summer. Bring it on Boston. The number of mouths we’re feeding daily has more than doubled in the past 4 weeks. That means we are making a ton more Hummus and Falafel. Which means our little 3 Qt. Robo Coupe (commercial food processor) is working overtime. Like 20-30 batches a day. 2-3 hours non-stop… Read More
29 July, 2017: I closed the trucks today. Actually, I started this post yesterday, Friday. It’s now Saturday. So I closed the trucks yesterday. I wasn’t ready to post it until today. I’ll write on this more in the future. But for now I wanted to let you all know the basics. CloverDWY (parking at Dewey Square) will remain open… Read More
18 May, 2017: We are launching the Clover App today at Clover Financial District! It will allow you to: -order food while you’re on the MBTA -sit down in the restaurant and order food (SKIP THE LINE!) -view photos, nutritionals, stories, and history behind each item -get surprise gifts based on how much you use the app Turn around and… Read More
7 February, 2017: Our breakfast sandwich features a 6.5 minute egg. We boil it, shock it in an ice bath, then hold it warm. We serve something like 12,000 of them each year. We make eggs in very small batches. A while ago, Ayr brought up the idea of using a circulator to keep the temperature of the warm bath consistent.… Read More
19 January, 2017: Lucia here. If you were handed a Survey card in line today at Clover, click here to take the survey. Thanks again for taking the time to help us build a better Clover. (Note, you need to click on the post in order to click the link.) Read More
21 November, 2016: I don’t remember when I first took a new manager to NYC for a tour. Like many things at Clover it’s likely it was pretty organic. Rolando, then Chris. I definitely remember the time I first took Enzo. He was food drunk at the end of the trip and literally fell off a stool. But this is one… Read More
28 October, 2016: Lucia just had her 30th birthday the other day. I took this picture and remembered when Lucia had her 24th birthday at Clover. The folks at Down Home Delivery, a small delivery food business that was sharing space with us at Nuestra (aka Crop Circle Kitchen aka Commonwealth Kitchen), bought her a present and a cake. These… Read More