20 January, 2020: You may have noticed that our new hats have the Clover logo, but made in Velcro so that we can stick patches to them. We made a special patch for the new crew at CloverBBY. Nobody else at Clover got one. It’s the least we can do for putting them in a brand new space with all… Read More
17 January, 2020: We sent out a few salads we were not proud of over the holidays. If you got a salad from the retail fridge that was missing dressing or had greens that were a little on the dry side, please reach out (you can write to us at info@cloverfoodlab.com) and we’ll make you whole again. We’re about 6… Read More
15 January, 2020: In 2015 Paul and Bryan started talking about inventing a jalapeño popper sandwich. We were all skeptical. At that time Bryan was running CloverKND and Paul had been my intern and was running our Whole Foods account. They both grew up on the South Shore, going to a tavern in West Bridgewater called The Charlie Horse where… Read More
20 April, 2010: We had a coffee tasting event this past Friday. Barth and Heck from Barrington came all the way from Lee Mass (it’s a long way) to meet you all and share some of their coffees. As you may know our go-to coffee is from Barrington (a Panamanian coffee from Casa Ruiz). We think these guys are doing… Read More
14 January, 2020: We did a Pay What You Want Day for our opening of CloverBBY. We ended up raising $3500 for the Stone Barns Young Farmers Initiative. When 11am hit and the line started to do this, it was all hands on deck. Will works on our accounting team. He’s usually face to face with Excel spreadsheets. That day… Read More
13 January, 2020: A customer wrote this review on Yelp the other week. Rob, who manages our Burlington location, passed it along. Wow. Wondering how we can encourage more of this type of experience… I thought the Chickpea Fritter sandwich was the best thing ever. I just had the Pushpir. Wow! I think it’s the tamarind sauce that puts it… Read More
12 January, 2020: It’s winter and we have Sunchokes back on the menu at breakfast and lunch (although the lunch sandwich is going away on Tuesday to make room for the Bridgewater.) Sunchokes have this strange draw. You hear one of our staff members describing it and then you just find yourself ordering it. Maybe it’s something to do with… Read More
9 January, 2020: Food Dev is an internal meeting. People huddle around a prep table with all sorts of hustle and bustle around us. We invite the public. We do this every Tuesday at 3pm, and we taste new ideas. In 2019 we tore up the menu in a few big ways. Some of them were intentional and planned. Some… Read More
4 December, 2008: If you came by the truck today you might have seen my little warning. We’re in a transitional week. Starting next week we have some full time folks coming on. In the meantime I found myself today alone on the truck. So I reduced the menu to 2 sandwiches instead of 4. And Tom (my father in… Read More
27 December, 2019: A certain Area Manager said that, with excitement and joy, when I set these menus out. We have never made printed menus because our menu changes so much, sometimes by the minute, to stay in line with what’s coming out of farms. But it’s definitely been a source of frustration for customers and staff. With so many… Read More
26 December, 2019: When we took over the space occupied by Minigrow, we noticed the top third of the glass was totally blacked out. It had a Pac-Man on it with the words MEAL COMPLETE as you exit. You know we’d never let something cover up glass if we could help it, even a sweet little Pac-Man. So we decided… Read More
10 December, 2019: We did it. We opened Clover Boylston. There was a line out the door for all of lunch. A really sweet group of (hundreds) of customers. We need to do the final count, but it seems we raised well over 3.5k for Stone Barns Growing Farmers Initiative. Now the real adventure begins. We’ll be popping popovers and… Read More
9 December, 2019: It’s finally real. We’re opening tomorrow. Come by between 11am and 2pm and pay what you want for your lunch. We’ll be donating 100% of the sales to the Stone Barns Growing Farmers Initiative. Have you heard of Stone Barns? If you’ve seen the Chef’s Table episode on Dan Barber, you may have seen (and been inspired… Read More
29 October, 2008: We’ve been experimenting with a BBQ wheat protein sandwich. This is an interesting one, something I’ve always enjoyed, but am not sure everyone will. Above Rolando is giving it a try. Keep an eye out, this one might make an appearance next week on the menu. We’re trying to make our own wheat protein (seitan) to get… Read More
3 December, 2019: On the first day of Christmas my true love gave to me: one medlar bletting! Ok, that was never a lyric in the carol, but our medlars have been bletting away, and now they’re soft and sweet, ready to turn into medlar jam! The jam is rich and dark, kind of has an appley-winey thing going on.… Read More