From the archives

We opened FIN!

4 July, 2016: Sam was our first customer. He walked in right as the health inspector walked out. Stacia found out it was his first time eating at any Clover. We’ll have to hear what he thought of the food this week. We’re closed for the Fourth (you can see which locations are open here), and we’ll be open regular hours… Read More

From the archives

Fourth of July Hours

4 July, 2016: If you’re looking to pick up some Clover food for your cookout today, check out the Locations page (https://menu.cloverfoodlab.com) for the list of locations that are operating today. We’ve got you covered if you’re in Cambridge and downtown Boston. We’ll be back to normal hours tomorrow. Happy Fourth, all! Read More

From the archives

7/1/16: Eater Boston: Boston’s Restaurant Opening Guide, 2016

1 July, 2016: From crab nachos in Central Square to bao in Harvard, crepe cakes in Back Bay to tinned fish in Downtown Crossing, we’re tracking summer restaurant openings in Boston proper and beyond. We’ll be updating this page frequently all summer long; check back for newly added restaurants, an expanded geographic radius, updated opening timelines, photo galleries, and more.… Read More

From the archives

Wacky bumper sticker

5 November, 2008: Driving to Nuestra I was passed by a car with this bumper sticker. I checked out the website, looks like wacky new age stuff. But it’s interesting to see the message (what we eat has a huge impact on the planet) show up in new places. Read More

From the archives

CloverFIN is almost ready

28 June, 2016: That picture is from 2010. Clover was the first new truck in Boston at that point. Mayor Menino ate a Soy BLT at the ribbon-cutting ceremony for Dewey Square, he loved it, and that sandwich inspired him to start a food truck initiative in the City of Boston. We’re opening a new restaurant at 160 Federal Street right… Read More

From the archives

The paw paw of the mushroom world

22 June, 2016: We are launching a new sandwich today with golden oyster mushrooms. Bob and his partner Mike grow these at Rhode Island Mushroom Company. He said to me, nobody uses these because they are too delicate. They get damaged on grocery store shelves and no one wants to work with them in restaurants. It reminded me a little of… Read More

From the archives

What if order ahead was fun?

21 June, 2016: Our order ahead app is about to go beta. We’re going to invite our best customers. So if you want in make friends with the folks at your local Clover. The thing I’m most focused on is making the app fun to use. So we’re going to want all sorts of feedback from you all. Tell us everything!… Read More

From the archives

Erika

16 June, 2016: I’ve been sorely lacking on introducing some of our leaders. I decided that really honest interviews might be the best way to introduce folks and share the ups and downs of life as a Clover manager. Erika is our new manager of the Longwood Medical truck. I sat down with her at Bisq and we talked holes… Read More

From the archives

Like bullets: US-grown organic chickpeas

22 May, 2014: Isn’t this crazy? That’s how we’re receiving chickpeas these days. Chris has done some amazing work getting us better and better chickpeas. When I started Clover I had no idea there was any difference in the quality of any bean. Then I learned about heirlooms, and that’s a whole world of deliciousness. Then I started to learn… Read More

From the archives

I made a mistake and don’t know what to do

16 June, 2016: This photo was taken at CloverFIN, our restaurant at 160 Federal St. (just next to South Station and Dewey Square). We’re set to open in a week. The electrician Brian was finalizing the cloud lights yesterday. I happened to be walking by to check in on the project and saw this. So the unistrut used isn’t what we… Read More

From the archives

“We’re going to do something nobody does” What do you mean?

13 June, 2016: I was talking to Ethan, who leads our technical development, and he said something that jumped out at me. He said we’re going to do something nobody does: show pictures of our actual food. I didn’t know what he meant. He said the way we’re going about this is that we’re having Brett (some of you may know… Read More

From the archives

What is composting?

9 June, 2016: OK, I’m in a better mood today. But still posting pictures of trash. Sorry, we’ll get back to edible food soon. But I think part of this effort is sharing the raw reality of building a business, and I think this topic is super important to share with everybody. So many folks have been reaching out regarding… Read More

From the archives

Death of composting

3 June, 2016: Yes, to take that picture I had to stick my phone in a trashcan, or more specifically a compost bin. I’m trying to keep my cool but I’m not doing a very good job of it. Savethatstuff, our composter, is not composting all of the compost they pick up from our restaurants. And they haven’t been for… Read More

From the archives

Happy birthday Teasel!

27 June, 2009: A bunch of you have been asking for Clover desserts. But here’s the thing: you shouldn’t be eating dessert with lunch everyday. Now a couple of times a week? That’s an entirely different story. So we’re developing a tradition at Clover of celebrating birthdays with cupcakes. We don’t announce them, and we give them away for free… Read More

From the archives

Phase 3

31 May, 2016: Clover is now 6 months into our multi-year effort to adjust pay rates. I started planning this back in November 2015. Low wages in our industry results in lack of stability in the workforce. I’m sick of it. I don’t think it’s a good way to build a sustainable company. It’s not what I want to be a part… Read More