25 August, 2021: You've got one week to order as many as you can! GET ZUCCHINI FOR LUNCH MAKE ZUCCHINI AT HOME People have asked us why we don't keep the Zucchini Sandwich around all year. We've gotten similar questions about the Brussels and JSP. The truth is zucchini doesn't taste as good in the winter. And brussels and sweet… Read More
19 August, 2021: It's back! Get the heirloom tomato at all Clover locations now. This is one of our simplest sandwiches. Mayo, cheddar, an absurdly large steak of tomato dusted with salt, and some lettuce. You can also get it as a meal box, to be delivered to your door. We're getting our tomatoes from Sarah and Ryan at Red… Read More
12 August, 2021: We didn't know if this box could happen this year. When we heard tomatoes were late due to the torrential rains earlier this summer, we were worried that we would have to skip the most popular meal box we've done to date: The Late Summer Box. We screamed, "Nooooooo!" Now thanks in part to this heat, heirloom tomatoes are here and… Read More
20 November, 2009: Thanks everybody for coming out. Hope you all had a great time and learned a bit about apples. I was busy at the fry station popping out donuts. We made dough for 130 donuts. When we saw the line we limited to 1 per person. Still by 4:20 there wasn't anything left to fry. We went through… Read More
11 August, 2021: The good news with all this heat? The heat has ripened up the peppers at Kitchen Garden in Western Mass. Come by in the mornings (til 11) for sliced raw Anaheim and Cubanelle peppers, squeaky mild salty queso fresco, house pita, our 6.5 minute Maine egg, and a hefty drizzle of sriracha. Read More
3 August, 2021: The Zucchini is finally back! Basil mayo, glazed tofu, and a salad made with fresh zucchini, corn and shiso (a Japanese herb with notes of mint, basil, clove and cinnamon). Starting Wednesday at lunch, you can try the zucchini two ways—in store as a sandwich (we make it), or at home as a meal kit (you make… Read More
2 August, 2021: If you stop by Clover today you'll notice more folks are masked up than they were last week. For a few months, we had a "if you're vaccinated, you don't have to mask" policy. Folks would submit proof of vaccination, and then they could take their mask off if they wanted.Now with the CDC report and the… Read More
30 July, 2021: We just got a big fennel shipment in from Kitchen Garden, which will get us through another 5 days of our favorite Sicilian sandwich. Come get the Panelle while it's still around. Zucchini is coming up next (August 5th is the first day). Thanks to Erin (customer) who snapped this pic, and everyone else who's been trying… Read More
30 July, 2009: Continuing in our Clover tradition we had another round of free cupcakes today. This time to celebrate Jeremiah's birthday. This time around: our first ever vegan cupcake. And my ugly frosting jobs are becoming something of a trademark. But oh do they taste good. These were a chocolate cake based on a recipe my grandmother used to… Read More
29 July, 2021: That's Kev, the GM of Clover Newtonville, getting ready for the first big lunch rush at our newest Clover. What does he have to do with the price you pay for your chickpea fritter? Warning: slightly lengthy/ detailed post ahead. We've been increasing our hourly pay. Today our average earnings/hour for hourly employees is $19.67/ hr. That's… Read More
27 July, 2021: Every time we open a new restaurant we do a "Pay What You Want" day to raise money for a local nonprofit we love. We usually do a food focused nonprofit, but when we opened CloverNTV I thought it would be fun to focus on teachers. Some of you were asking why not food this year? Of… Read More
27 July, 2021: I'm from Texas and grew up going to restaurants where tortillas are made on site and you can buy great ones in any grocery store. I always wondered where the good corn tortillas were in Boston. I got my answer about 7 years ago when Michael Docter and his friend Jorge Sosa started up Mi Tierra Tortillas.… Read More
23 July, 2021: Chris and I have decided to hire an executive chef. We haven't had anybody with that title since we were lucky enough to work with Rolando Robledo back in the days of food trucks. We don't want to move away from our open food development process. It's a wonderful thing. But we do want to bring some… Read More
20 July, 2021: We know you all love the Blue Oyster Mushroom Sandwich (it's back tomorrow starting at 11am BTW). It's our take on a New Orleans po-boy, think crispy/chewy mushrooms, fresh kale dressed with lemon, a tarragon miso mayo, and fresh sliced tomatoes from Backyard Farms. A few months ago when we had the Nashville Hot Mushroom on the… Read More
