From the archives

Introducing the Umami Box

21 October, 2021: What if (hypothetically speaking) we went out hired renowned award-winning chef Jason Bond and asked him to make a box with flavors that have the power to transcend your senses, taking you to another place and time, or even reaching your very soul?That's exactly what we did, and the result is the Umami Box. You were meant to experience Umami.Since the… Read More

From the archives

Dave Epstein on why fall weather makes the perfect brassica

21 October, 2021: If you grew up in Massachusetts, you probably know Dave Epstein. Ayr's family listened to him on WBUR for years and years. A meteorologist and gardening guru, he has been sharing weather and gardening wisdom in the Boston area for over 30 years!!  Clover is partnering with Dave - the information he shares, the stories he tells, and… Read More

From the archives

🎃 Halloween Party Box

20 October, 2021: At Clover we're no stranger to celebrating Halloween, but this year there are two big things that make Halloween extra special: We are launching our very first Halloween Party Box which is on sale today!It's menu has been curated by our brand new executive chef - Jason Bond of the renowned Bondir (!!!) - and needless to say he absolutely crushed it This box is loaded with… Read More

From the archives

Thanks for your patience

5 November, 2008: Wow. We were blown away by the interest today. I'm just hoping everybody had a good experience. There are only two of us back there, and we're making everything fresh. Needless to say this size line pressure tested us. Thanks everybody for coming by, hope you liked your food. Please come back and tell us what you… Read More

From the archives

Brussels Sprout Sandwich is Back!

14 October, 2021: It just wouldn't be fall without King Brussels showing up in your inbox, tapping on your screen, inviting you to treat yourself and come feast upon Clover's #1 most popular sandwich of all time...the Brussels Sprout Sandwich. The most amazing fried local brussels (currently coming from Czajkowski Farm) sprinkled with za'atar. Creamy sour cream dijon spread. A pinch of crisp pickled red cabbage. Smoked… Read More

From the archives

Proud of Jasper

14 October, 2021: I've been sitting in on our weekly General Manager meetings when I can. The other day I listened while Jasper, our Director of Restaurant Operations, spoke with passion about how important it is that we set staff schedules 2 weeks in advance and try to do everything we can to stick to the schedules. It was a… Read More

From the archives

Early Fall Box Is Here!

23 September, 2021: Imagine making the legendary JSP in your own kitchen... Yesterday was the first day of fall and this box has everything you need to celebrate fall with 3 meals, a snack, and 2 desserts.The Early Fall Box comes packed full of the fixings for Enzo's blockbuster Japanese Sweet Potato Sandwich—shoyu mayo, roasted-then-fried sweet potato slices, tempura fried sesame seeds,… Read More

From the archives

We love you too Jeremy!

20 September, 2021: If you've eaten at CloverFIN you might recognize Jeremy, one of our superfans :) During the pandemic Jeremy essentially bought every single celebration box we made! He also happens to be the Executive Director of the Jewish Community Relations Council (JCRC). Jeremy's team recently reached out because they are putting on a 10-year celebration for Jeremy and… Read More

From the archives

A customer, a farmer, and an employee walk into a field of brussels sprouts…

7 November, 2017: Those hands belong to Rob (GM of CloverBUR, for some reason he doesn't like getting his photo taken). The Brussels Sprout Sandwich is launching this Thursday (Wednesday if you have the Clover App 😉) Brussels season is always bittersweet, every day you have the sandwich, you know it's leaving soon. Massachusetts is not a huge grower of brussels.… Read More

From the archives

The Baja Mushroom is back today at lunch!

15 September, 2021: Does the combo of fried battered SOMETHING plus limey cabbagey SOMETHING plus spicy SOMETHING sound familiar to you? If you've ever gotten to visit Baja California in Mexico, you might know what I'm getting at. Baja is a thin strip of land, bordered on each side by ocean. In addition to having some of the best surfing on earth, it's also where the Baja Fish Taco was born: cornmeal crusted… Read More

From the archives

Blue Oyster Mushroom Extended!

7 September, 2021: We've heard that a good way to deliver bad news is to sandwich it with good news. So here is a mostly-good-bad-news sandwich! Good News (Top) The massively popular Blue Oyster Mushroom sandwich, originally set to end today, has been extended by a week. This means if by some unfortunate happenstance you missed biting into crispy mushroom… Read More

From the archives

“New normal” boxes

3 September, 2021: Beet poke bowls. African peanut soup. Peach mousse. Energy balls and taco bowls and sandwiches and more. What do these meals all have in common? We have a new category of meal boxes, designed for whatever "new normal" you find yourself in. Easy to Tupperware. Easy to break into components. Easy to evoke jealous looks from in-person… Read More

From the archives

Sharan is back!

1 September, 2021: Some of our sandwiches are named after vegetables, and some of them are named after people. Sharan is named after Sharan Patil who was an intern in our kitchen and who shared with us the joys of Gobi Manchurian. His final project for his internship was a sandwich made with crisp fried cauliflower, a sticky sweet pepper… Read More

From the archives

Clover video/ photo studio

20 November, 2017: That pop-up thing has had some amazing highs (Grillos, the wonderful FoMu, Union Donuts, and the cash for warhol stand out in my mind). But it takes a ton of management to do well, and I just don't have somebody to put on it. We're focused on other things (we're growing 40% or so right now!) I… Read More

From the archives

HSC returns tomorrow 8/31

30 August, 2021: Jasper has been leading up the process of bringing our last few restaurants out of hibernation. It's quite a process: arranging staffing, figuring out the first delivery of food, locating all the technology that we put into storage when the first stay-at-home orders hit. First came DTX last month. It's doing so well, thanks to your support… Read More