A few of you may already know this story. In the early days there was no breakfast. But I wondered what it would be like, and we were at the MIT truck every morning prepping food.
When Mike first started working for us, he said he had this awesome eggplant spread we had to try. He made it for the Clover Burlington opening party, and no one could stop eating it.
I was invited back to the McKinsey Boston Office, where I used to work, to talk about Clover. I don’t think I’d been in that office since I left. And given that McKinsey Boston is
It is Friday 13th, 2013. But I feel like 2014 is already here. We’ve all been joking this is the most unlucky year ever. 2013. We had the Marathon Bombing, some awful weather (disastrous
Knife skills is a series of classes that we offer to everyone, employees and customers. It teaches the fundamentals of using a knife, something that you need if you’re doing prep or kitchen work at
Vincenzo has all these family recipes from Calabria. Whenever he cooks for us I’m always reminded of the farmers markets I visited in Southern Italy. Peppers, tomatoes, onions, garlic. We only get to enjoy Enzo’s
Michael Docter stopped by yesterday. He grows the best winter produce in the Northeast at Winter Moon Farm in Hadley and supplied us with carrots all last winter. He’s planting a special crop of organic
I’ve been trying to sit back and notice what customers do. In Burlington we have these tinted windows. And everyone was poking their head through the window to try to read our electronic menu board
You might remember early on we served cold brew coffee. Then customers started coming up to the truck saying they hadn’t slept at all after drinking our coffee at lunch. Ayr did some research on
Sandy here, it’s been awhile since I’ve written one of these but I’ve got something I’m really excited about. Most of you who know me know that I’m really into beer and brewing. Back in
