From the archives

CloverNEW opening: Pay What You Want on Wednesday June 1, 11am-2pm

30 May, 2016: Wednesday (June 1) from 11-2 is the grand opening for CloverNEW. This is first electric food truck in Boston, located at Mass Ave and Newbury Street. We’ve been operating for a little over a month, and we’re ready to say hi in a big way. We are donating all the proceeds from Wednesday’s lunch to the Food Project. Last time we… Read More

From the archives

24 hours to sign up for your farmshare

30 May, 2016: Tomorrow (May 31) at midnight is the deadline to sign up for a farmshare with pickups at Clover. Unlike meal delivery services or farmer’s markets, farmshares directly support farmers (like Dave Jackson in the picture above) with a commitment of money at the beginning of the season that they need to buy seeds, grow food, and hire people. If you join a farmshare,… Read More

From the archives

Clover Order Ahead

24 May, 2016: When we first built a working POS back in 2009 I was already dreaming of order ahead. I thought the way this should work is that (A) people should be able to order how they felt comfortable, phone, email, online, text, tweet, etc., (B) the handshake should be really solid: tells you what we thought you ordered,… Read More

From the archives

Type

5 August, 2008: This is the area I’m weakest on right now. Thankfully I have some great typographers helping me through this process. Check out Hester’s all-type video on youtube: Read More

From the archives

Beer hits Clover in Boston: June 9, 5pm-7pm, CloverDTX

24 May, 2016: YES. Beer is finally approved and ready to start serving at CloverDTX! We’re launching a brand new program where brewers choose the beer we serve. We’ve picked our 6 favorite brewers in New England, and are allowing each of them to program their own tap. This means if Jack at Jack’s Abby is working on a new… Read More

From the archives

The ragman cometh

23 May, 2016: I remember taking rags every week from the MIT truck to the tiny laundromat underneath Cosi in Kendall Square. The proprietor was Persian so I think he liked me best out of all the employees on the truck. Back then we had a tiny bag of rags to give each week. Fast forward 7 years and we now… Read More

From the archives

Hiring Blitz

18 May, 2016: We’re opening two new restaurants in Boston (Longwood Medical and Financial District) in the month of June, both of them are going to be massive. We need to hire 15 kitchen prep roles (to work at the commissary as well as at those locations), 10 assistant managers, and 70 team members over the next month. This means we… Read More

From the archives

The Murdough Sandwich launches Thursday 5/18

18 May, 2016: It started as Craig’s version of a Reuben sandwich. If you don’t know Craig, he runs prep at our Kendall restaurant. He was hired by Sara back on the Government Center truck in 2011 so he’s been with Clover through a lot. And he’s responsible for the killer whoopie pie flavors that Kendall has been churning out… Read More

From the archives

ATM restaurant?

26 November, 2008: This blurry photo was captured in a parking lot in Brighton. I had some ideas looking at this ATM. Imagine building a tiny-footprint restaurant that can be dropped in a parking lot anywhere. Imagine learning from the truck, running with limited water, etc. Imagine bar seating up front, a clear wall in the middle, and the kitchen… Read More

From the archives

Carrot sandwich stock-outs

18 May, 2016: Sorry if you’re one of the customers who has tried to get Paul’s new Carrot Sandwich and been disappointed. The reason is: ovens. We have been roasting an insane amount of carrots back at the kitchen. The sandwich has been so popular that there aren’t enough hours in the day and enough racks in the oven to… Read More

From the archives

Foraging for garlic mustard

18 May, 2016: Last week Lieza, Ayr, Sara, Ryder, Lindsey and Stacia went on a garlic mustard pull at Blue Heron Farm in Lincoln. Garlic mustard was brought to the US in the 1700’s by early settlers. It was used in cooking and to treat ulcers and gangrene. Every April it pops up in the woodland areas around Boston. The… Read More

From the archives

Autogrill

14 May, 2016: One of my fondest memories from my trip to Tuscany last summer was Autogrill. So when we spotted one out on the highway outside Palermo I knew we had to stop. Autogrill is a fast food chain located inside gas stations. They have fresh-squeezed orange juice from local oranges, fresh-made espresso, and fresh-made panini. Those 3 things alone… Read More

From the archives

New salad launching today: olive cheddar farro

13 May, 2016: Wherever we went in Italy, there were delicious local olives and local pecorino on the table. The olives and the cheese were always a bit different from one place to another. Some olives were tangy, some were savory, some were sweet. Enzo’s relatives told me that the olive harvest is at the end of October, and some olives are ready… Read More

From the archives

Chickpea fritter nutritionals

1 February, 2010: While we like to think that you all love every sandwich equally, it’s hard to deny that the Chickpea Fritter outsells its brothers. So we thought we’d start here on the detailed sandwich nutritionals. First, the ingredients. You all know our whole wheat pita. We make our own hummus from dried organic chickpeas. For the sandwiches we… Read More

From the archives

We’re going to Sicily to hunt the panelle!

12 May, 2016: We just realized that Calabria is really close to Sicily, and Sicily is the home of the panelle sandwich, one of our best-loved seasonal sandwiches. If you remember, the idea of the panelle was given to Ayr by a customer from Sicily who used to eat it as a snack as a kid. We asked Enzo’s relatives… Read More