September 16, 2022

Green fritter changes

Share:

The imperfect science and at times arduous journey of reaching amazing food… or Mars.

23 years ago this month NASA lost a spacecraft due to a unit conversion error. In September 1999 the Mars Climate Orbiter concluded its nearly 10 month journey to Mars by burning up, either in Mars’ atmosphere or in accidental orbit around the Sun. It was determined that this critical failure happened because of a conversion error between two software systems. So what does this have to do with sandwiches?  

If you are a long-time Clover fan you know great sandwiches don’t just appear on our menu overnight. Testing and customer feedback are a huge part of what makes our food great. If you tried the new Green Fritter during its launch week you may have gotten a version that needed a little updating. 

This sandwich was in testing at our Kendall restaurant for several weeks, during that time we worked on construction, measurements, and cook times. We tested balance of flavors, textures, and temperatures. Chris even developed an entirely new technique for achieving a uniform patty squish. We got this sandwich to a point where we were all excited to see it launch for the wider company. 

So why the changes this week? Sometimes, as a recipe moves from ideation to development, and translation from to database, to second (and sometimes third) database, a 4 can become a 40, or a gram can get confused for an ounce. In the case of the herb salad on this sandwich, 40 grams of herb salad was never going to be the right amount and yet this spec weight snuck though and into our first round of sandwiches. Fortunately this mistake didn’t cost $125,000,000 but it may have cost you a great sandwich experience (almost worse). It was A LOT of herbs.

Last week Ayr, Chris, and I spent a morning tweaking the composition of this sandwich, bringing it back to where we liked it during its testing phase at Kendall. While the herb salad adjustment was a mathematical error, other changes were based on feedback we got from guests during this sandwich’s first week in the wild. Along with fixing the herb salad ratio, we increased the seasoning in the fritter, and we decreased the amount of beets. We then spent the rest of the day running around to the various Clover locations retraining our teams on what a great version of this sandwich looks and tastes like. 

If you’ve had a version of this sandwich that you have loved, great! If you’ve had a version of this sandwich that you think could still use a little work please let us know; we are always working to ensure that our food is delicious and exciting. 

Thank you for being part of our ongoing journey towards amazing food.

Recent Posts

December 2, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)
November 11, 2022
Have you ordered your Thanksgiving Box yet? It’s already 50% sold out, so get your orders in this weekend if you can. This box comes with everything from stuffing to porcini-thyme gravy to mashed PEI potatoes to local cranberry sauce to bread to make leftover sandwiches. Most of the items can go from box to oven to table with very minimal prep, and we’ve made multiple sizes whether you’re dining solo or with a crowd.
November 10, 2022
This is a post by Dave Epstein, meteorologist, avid gardener, and friend of Clover. Occasionally we’ll ask him to pop in and drop some knowledge about an in-season veggie, this time it’s Brussels!
October 24, 2022
If you’re observant, and live near CloverHUB, you may have seen pallets of brussels being delivered from where they’re grown in Hadley, MA. Creamy dijonaise, smoked cheddar, fried brussels tossed with za’atar, pickled red cabbage, toasted hazelnuts. IT’S BACK!
October 20, 2022
We have an awesome event coming up this Saturday@10:30AM at the new CloverROW and I. Am. Pumped. Ana Inciardi is coming to show us how she painstakingly carves, inks up, and hand-prints beautiful food-inspired linotypes.
October 19, 2022
I know you all LOVE Picnic and Pantry, the little shop in Union Square’s Bow market. Did you know that Bobby and Alexandra who run it are also behind gâté comme des filles, the chocolate shop in Bow Market. (Go there and try the brownies.) They’re also responsible for Zuzu’s Petals in Inman Square.
October 4, 2022
Clover ROW is live! Soft opening Weds 10/5 and Thurs 10/6, then a Pay What You Want grand opening on Friday 10/7.
September 14, 2022
The Classic Chickpea Fritter is in a lot of ways the cornerstone of Clover’s menu—and the topic of much thought and debate—especially the Great Question of “Falafel v. Fritter”. The Classic Chickpea Fritter is a customer favorite and it’s not going anywhere.
September 7, 2022
If you grew up in Massachusetts, you probably know Dave Epstein. Ayr’s family listened to him on WBUR for years and years. A meteorologist and gardening guru, he has been sharing weather and gardening wisdom in the Boston area for over 30 years!!