25 November, 2019: King Brussels strikes again! This time he’s decreeing that: $1 from every Brussels sprout sandwich (or platter) will be heading directly to The Food Project to fund the amazing work they do teaching teens how to farm on beautiful lively fields from Roxbury to Lincoln to Beverly to Lynn. If we can raise $1k this will fund… Read More
22 November, 2019: We got our building inspector approval. Now we’re waiting on the City of Boston licensing office. That will take 2 weeks. Then health. Then we’re open to serve. Above is a shot of the restaurant that I snapped today. Almost there! Read More
19 November, 2019: Our contractor Justin signed up for this wall drawing robot on Kickstarter. It’s called Scribit. He was thinking we might have fun with it in new restaurants. I spent too much time the other day getting it working. The robot is pretty much undocumented and it’s operation has a bunch of buggy things. BUT… it is capable… Read More
2 August, 2008: (painting is by Vilhelm Hammershoi, a danish painter from the early 1900s) So this is where the visual identity for Clover begins: a puddle of sunlight. A place you want to move towards/ sit under. When people think of it they want to take a deep breath through their nose, the creases around their eyes relax a… Read More
19 November, 2019: We don’t have a restaurant in NYC, this is our Boylston St. restaurant. But if you squint… and use your imagination… Lucia received this email the other day and I thought I’d share it. Startlingly simple. What a nice thing to receive. Thanks Carl! And NYC? Yes. Our next restaurants are in Boston but someday we’d love… Read More
18 November, 2019: Courtesy of King Brussels himself, and with a little help from Alana (sp?) at Brattle Square Optical. We ordered a couple thousand of these really pretty oversized laptop stickers from Sticker Mule, but they never showed up to the HUB. Chris and the team were tearing apart the HUB looking. Later we realized that they’d been sent… Read More
17 November, 2019: I’ve been working harder than I have in years. And yet I feel like I’m failing daily. One of the things I’ve been terrible at is getting regular stories shared on the website. It’s been one of the perverse mechanics of building Clover. When the most exciting stuff is happening I spend the least amount of time… Read More
14 November, 2019: If you received a survey card in line today, please click on this post to get to the survey link. A huge thanks for helping us improve!! Click here for the Customer Survey November 2019 Read More
24 March, 2009: There are all sorts of reasons we are happy to have popovers for breakfast: – They fit perfectly with our aspiration of being “just out of the oven” – They are simple, few ingredients (something we love at Clover) – They are indulgent, but a great alternative to croissants, or brioche. (more on this later) But honestly, we… Read More
13 November, 2019: This is Caroline from Kitchen Garden Farm tapping her cabbage to see if it was ready to harvest for our greens salads. But wait: if you’ve been reading since the beginning you might have remembered us claiming with great gusto that we’d never have greens salads at Clover. So what’s up? We’ve been committed to salads sans… Read More
13 November, 2019: PSA – it is HERE (but probably not for long). Ayr made paw paw custard for the first time last year – it’s a perfect way to use up the last of our paw paws. An extremely limited quantity are hitting most stores today. Check the retail fridge – and hurry!! There are fewer than 70 TOTAL… Read More
11 November, 2019: King Brussels has been busy. Last week he changed all the music to Elvis. This week he’s decreeing that everyone at Clover who uses the Clover App gets a free cranberry lemonade, no purchase necessary! Cranberries from Carver, MA; a little bit of sugar; Clover-squeezed lemons. If you’re on the Clover App, you should see a note from… Read More
8 November, 2019: Chris sent this picture to Ayr & me on Tuesday. Medlars are in the house!! This winter we’ll have medlar jam & the Medlar Sandwich for the 3rd year in a row! The medlars have already arrived because they need to “blet” before we can do anything with them. It’s a weird word I’d never heard of… Read More
23 April, 2010: It’s a big day. We had our first price reduction. Oatmeal went from $3.00 to $2.00. If you haven’t had our oats we make them from raw rolled oats. They are cooked with water, salt, brown sugar, cinnamon, nutmeg, and finished with a bit of vanilla and 100 hard strokes. Rolando has this method of beating the… Read More
7 November, 2019: Things are coming along at Boylston. Justin Kelly and his team have been working round the clock and it’s starting to look like a Clover in there, aside from the thin layer of construction dust that covers every surface. We’re hoping to announce an open date soon. CloverBBY will have a communal table just like all the… Read More