Youngest Clover customer?
Libby was digging her Chickpea today.
Libby was digging her Chickpea today.
We’ve been promising it for some time, credit card processing. Today it arrived. So don’t sweat it if you’re out of cash, and forget about the trip to the ATM. We’ve got you covered.
If you stop by tomorrow (Friday 10/27) around 11am, you might be treated to a bit of Clover history in the form of a carrot cupcake with buttercream frosting. One per paying customer, while they last! And they may not last long : )
I’ve recently asked somebody who believes in Clover as much as I do to step into the CEO role. Julia Wrin Piper has been Clover’s COO for the past 18 months and will take over running the company day-to-day. I’ll be shifting my efforts to provide support for Julia and the team, work on growth opportunities, and pursue partnerships that will amplify Clover’s mission. I’ll remain a member of the Board of Directors and active as an advisor and mentor. Clover is facing a potent mix of opportunity and challenge right now and I know Julia is exactly the right person to lead the team through these twists and turns.
On 10/29 Clover will turn 15 years old. It’s been 15 years since we first pulled up a tiny white food truck to the MIT campus in hopes of testing a menu that could make a dent in global warming. Since then we’ve supported so many local farmers; had tons of adventures on board trucks and restaurants; and met tons of wonderful customers. And most of all we’ve made food. Lots and lots of food. In honor of our 15th birthday, we sent out a survey asking you about your favorite LONG-LOST MENU ITEMS. We’ve picked the top results and we’re going to bring them back for one day only – in the form of a Birthday Meal Box!
Our Clover restaurant at Copley Square, the one we call CloverBBY (Back Bay) is closing immediately. I’m pretty sad and really shook up, and just bummed. This is the second Clover we’ve ever closed, the first was in Brookline Village. That one was peaceful. This one is violent and really stressful.
We signed the lease for CloverBBY in 2019, taking over from a failed outpost of Honeygrow. The space was newly renovated, our neighbor Dig Inn was doing $5m a year in sales (or so we’d been told) and we all expected this to rocket to be our busiest, highest volume restaurant ever…
Fresh tomatoes, baked tomatoes, tomato jam, tomato butter, tomato soup. What is your favorite way to eat tomatoes? We’ve been playing with the idea of doing meal boxes dedicated to ONE seasonal veggie/fruit – but with tons of different recipes you can make at home. Now that tomatoes are coming in from Red Fire and Next Barn Over, we’ve dreamed up our first annual Tomato Box.
For those of you who know, you are probably already clicking into this post to see exactly when you will need to get to Clover. For those who are new to Clover, the Nashville Hot Mushroom is a big deal. It’s an homage to the hot chicken at Prince’s in Nashville, which has its own dramatic origin story. Our version gives you a LITTLE relief from the spice with…
Joe (SCL, customer service rep, and our resident coffee fiend) just messaged me that the new Little Wolf coffee was blowing his mind. So I figured I would let all of you know too so you can try it! The coffee is called Laayoo – it’s named after a tree indigenous to the region of Ethiopia where it’s grown by smallholder farmers. Joe tasted notes of Earl Gray tea and funky/smoky/pu-erh tea. Little Wolf folks said it reminded them of rosè wine. So that makes me curious – what do you taste?
I used to eat Cheesy Grits almost every morning, and if you were eating with us around 2017, I bet you did too. We took our Plimoth-ground-grits off the menu for a little while, but now they’re back at all locations (except for the HUB for the time being). Stop in for breakfast during the next 2 weeks – we’re aiming for these to be hot and ready at 8am and we’ll be selling them til they’re out. The staff has been waking up extra early and adding a lot of extra whisking to their mornings, so we’d love to hear what you think. If you’ve never had our Cheesy Grits before, here are some things you should know….
