From the archives

Sausage Egg and Cheese launching 6/6 at 7am

5 June, 2018: After several months of testing at CloverHFI, we think this one might be ready for primetime. We’re doing a limited release of the Sausage Egg and Cheese tomorrow morning. Folks from Impossible are here from CA and will be paying visits to some locations to meet you all. Stop by. Give them a Boston welcome. And tell us… Read More

From the archives

Chickens eat Clover

14 May, 2018: You all have your favorite Clover items, but did you know that chickens have their own favorites too? Michael, a customer at CloverHSC, noticed that we composted. He wrote to us asking if he could bring some vegetable scraps home to his ladies in Somerville. Lynn and the team filled up a 22-quart bucket of raw scraps.… Read More

From the archives

Brix + firm ≠ delicious

4 May, 2018: The Maine Winter Tomato Sandwich is one of my favorite of the year. Not to be confused with the Heirloom Tomato Sandwich that we feature in September (also one of my favorites, do you sense a theme?). This sandwich features tomatoes from a greenhouse in Maine called Backyard Farms, we pair it with sustainably harvested Maine seaweed… Read More

From the archives

Even iPad struggles to keep up with Clover lunch rush

6 April, 2010: So we bought an iPad, surprised? I have big plans for the iPad on the truck. We keep all of our recipes, staffing schedules, inventory, etc. online. I thought the iPad would be the perfect way to access that stuff, if we could keep it on. 5 minutes into it’s first lunch shift the iPad shut down… Read More

From the archives

Good luck Vincenzo

4 May, 2018: Clover is a better company today than it has ever been. We’re breaking records daily right now. Our food has never been better. We’ve never had access to the type of ingredients we’re using right now. Everyday there is something fantastic around the corner, a happy report in my inbox, a beautiful video about the Maine Tomato… Read More

From the archives

Welcome Little Wolf to Clover!

2 May, 2018: Little Wolf is a roastery in Ipswich, MA. Megan first discovered Little Wolf, and since then we’ve had fun getting to know the owners, Chris and Melissa. They got started a few years ago, after falling in love with wine, and then coffee, while Melissa was working on the West Coast. We’re bringing on Little Wolf as… Read More

From the archives

How $ connects us

30 April, 2018: We’ve been having conversations for the past month or so about prices at Clover. A group of HBS students did a school project and told us we’re low. Raising prices is something we have to do periodically to keep our business healthy. And we’re a bit overdue. Last price increases were February 2017. And while I know… Read More

From the archives

Maine Tomato Sandwich launching 4/25

25 April, 2018: Tomatoes come into season once a year in August. When we first started Clover we weren’t even sure we’d have tomatoes on the menu at all outside of August. Then we heard about Backyard Farms. They use hydroponics to grow year-round in a giant greenhouse. A few days ago we got the chance to go up to… Read More

From the archives

Soup on the truck

6 November, 2008: As we’re becoming more comfortable with the truck operations, we’ve decided to start preparing the soups on the truck, in the morning. It’s pretty crazy. I think it’s safe to assume nobody has done something like this in the past. I don’t know whether anybody appreciates how hard it is to find fresh soup at any restaurant.… Read More

From the archives

Thank you Brookline Village!

20 April, 2018: I snapped this picture 5 years ago on our opening day in Brookline Village. I remember feeling such love and excitement from the community there. People were coming up to us and just saying thank you. And while that feeling hasn’t subsided at all, today’s the last day of our restaurant in Brookline. Our lease came up… Read More

From the archives

How to photograph white on white

3 April, 2018: This may just look like Ayr photographing a paper bag, but it really represents a whole journey into menu photography. A couple months ago, when we were in the middling stages of readying our order-ahead app for public release, we knew we needed to do something drastic to upgrade the look of the whole app. Menu photos!!… Read More

From the archives

Spring Dug

26 March, 2018: The first sign of spring in New England isn’t asparagus, or strawberries. It’s Parsnips. But not just any parsnip. These are Spring Dug. This time of year, Michael Docter and his crew at Winter Moon Roots brave the cold to harvest a special crop. Michael knows that something magical happens when you leave parsnips underground all winter in… Read More

From the archives

Day 2

30 October, 2008: Second day at the truck. Far from perfect, but much much smoother. The bread still isn’t right, but we’re thrilled with the number of repeat customers. Numbers have doubled from yesterday. Feedback is great. We’re seeing what people like and don’t like. It’s great. On one hand things are crazy, we’re pulling 20 hour days and still… Read More

From the archives

Video: Fresh Soup Stock

21 March, 2018: We made a video sharing our recipe for fresh soup stock. I love fresh stock. I first learned how to make it from our chef Rolando who learned how to make it from Thomas Keller at the French Laundry. It’s the building block for every soup we make here at Clover. Stock only takes 1 hour (and most… Read More