From the archives

Am I really the Massachusetts Limited Service Restauranteur of the Year?

10 March, 2017: Fin, a longtime customer who has been important to Clover, asked me the other day why I haven’t written much on blog. The answer is sort of long and boring. But Fin, you’ve inspired me to try to turn this around.   So what am I up to? Mostly I’m rallying amazing people to help make Clover happen.… Read More

From the archives

Watch the competition live

5 March, 2017: If any of you were graced with my ride to CloverFIN this morning in a Lyft, it’s because I was trying to test Youtube Live Events. I am thinking it would be fun for the partygoers to see the competition as it unfolds. I’ll be attempting to stream the competition tonight, so tune in to the Clover… Read More

From the archives

Chef competition tonight at Spring Staff Party

5 March, 2017: We are having a chef throwdown for our Spring Staff Party tonight. Chris vs Meg vs Enzo vs Jasper. The Secret Ingredients for tonight are from Russo’s, the best grocery store in America. Contestants will have 1 hour to cook an amuse bouche, appetizer, soup or salad. -French Smoked Garlic -Ice Cream Cones -Butternut Squash -Whole Wheat… Read More

From the archives

Aspirations and fears for the Clover Brand

5 August, 2008: I scribbled down my goals for the brand a few months ago. Here they are: Long-term aspiration: Clover comes to define a lifestyle centered around a new cuisine and positive conscientious relationship to food Make Clover first place that comes to mind when people think of light/healthy/conscientious/organic food Allow consideration more broadly (e.g., squeeze into their minds… Read More

From the archives

Dry bread

5 March, 2017: Everywhere we went in Southern Italy, there was dry bread. We saw it in grocery stores and bakeries by the side of the road that smelled of wonderful fresh yeast. We saw it spread out on platters at an outdoor bar where you could go up to a little table spread with olives, roasted vegetables, sardines, mushrooms… Read More

From the archives

Survey Day: February 23, 2017

22 February, 2017: Our last two surveys in January and December have had the highest response rates we’ve ever seen as a company. It’s so nice to feel such a big group of people helping make Clover better. If you received a survey card at a Clover location today, follow the link below to take the survey. And if you do take… Read More

From the archives

Mezze bar

13 February, 2017: Jenny has been researching ways for offices to eat Clover. She put together these Mezze Bars. I went with her the other day to set up one of our first orders, on the 27th floor of an office building next to CloverFIN. People were walking by and gasping. Since then, we’ve already sold 6. The Mezze Bar… Read More

From the archives

145 degree breakfast egg

7 February, 2017: Our breakfast sandwich features a 6.5 minute egg. We boil it, shock it in an ice bath, then hold it warm. We serve something like 12,000 of them each year. We make eggs in very small batches. A while ago, Ayr brought up the idea of using a circulator to keep the temperature of the warm bath consistent.… Read More

From the archives

That electricity in the air

2 August, 2016: I was hoping this wouldn’t happen, but also knew that it was only a matter of time. The original Clover Food Truck, the CloverMIT truck is closing. Customers will have to go 100 feet down the street to CloverKND for their fix starting this coming Monday. That picture above is from June 2009. That was the first… Read More

From the archives

Hail the Sunchoke

27 January, 2017: Don’t worry, the classic breakfast sandwich isn’t going anywhere. But now it has some new friends. 3 seasonal breakfast sandwiches have hit the menu the past few months. Peppers and Queso Fresco in September. Delicata Squash and Smoked Cheddar in October. These are sunchokes. Winter is their season. A customer told me sunchokes grow wild in his backyard this… Read More

From the archives

BUILDING A BETTER MEZZE. Step 1: Labne

27 January, 2017: These guys signal the beginning of what might be the best item to come out of Clover in 2017. If you haven’t had Mezze before, it’s a way of eating that exists all over the Middle East. Creamy dips, chunky spreads, preserved vegetables, cooked vegetables, pickled things, raw salads, and pita bread. It’s often eaten while drinking alcohol,… Read More

From the archives

“If you don’t like beets, this sandwich is for you”

19 January, 2017: I am at CloverLMA right now, and we’re trying the Hungarian Beet Sandwich. Alshane just tried it and said, “If you don’t like beets, this sandwich is for you.” Michael Docter, the best beet farmer in MA, will be joining us at CloverLMA today at lunch. If you think  you don’t like beets, come down to 360… Read More

From the archives

Survey Day: 1/19/17

19 January, 2017: Lucia here. If you were handed a Survey card in line today at Clover, click here to take the survey. Thanks again for taking the time to help us build a better Clover. (Note, you need to click on the post in order to click the link.)   Read More

From the archives

Lucia

28 April, 2010: This is the face behind many of the posts you’ve been reading lately. Lucia has pitched in to help me with the blog. She’s also the person behind the Persian New Year soup (one of our most unusual and loved soups) and the new Pimento Sandwich that premiered this week in the seasonal sandwich slot. Lucia made… Read More

From the archives

Deepening our relationship with George Howell

13 January, 2017: I keep wondering how can we do this better? Our coffee is really beautiful. We’re so careful with it. And it’s helped us develop a reputation in the City of Boston. I taste coffee everywhere I go and our cup is really head-to-head with anything anywhere, which is something we’re really proud of. A lot of this… Read More