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July 2, 2025
From the Farm:

Rhubarb is here from Red Fire Farm in Montague, MA. Find it in our Agua Fresca!

On the menu: The Nashville Hot Mushroom

The pride of Nashville comes to New England. Can you handle the heat?

On the menu!

June 11, 2025

Nashville hot: now playing at Clover!

By Lucia

It’s finally back! The Nashville Hot Mushroom comes around once a year. It’s our homage to the hot chicken at Prince’s in Nashville. Our version gives you a little relief from the spice with a cooling corn mayo made from freeze-dried corn (customers have requested to buy vats of this stuff), fresh lettuce, and dill pickle coins. Then come the mushrooms. We get Blue Oysters from Rhode Island. We batter and fry them in Plimoth cornmeal…
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At Clover, we use real ingredients that are local (like actually local), seasonal (like actually seasonal), and so full of flavor that every bite becomes a chance to fall in love.

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June 4, 2025

Ramen, rhubarb, and romesco! Meet the Late Spring Box

By Lucia

Ever wanted to make your own ramen, but were short on time? Our Late Spring Box is back and it features a ramen-esque kit that comes with slow-cooked ramen broth, hand-pulled buckwheat noodles from Kim’C Market, jammy eggs and lots of toppings.
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May 22, 2025

In testing: The Mediterranean Smash Burger

By Lucia

Last year, a particularly creative Clover employee named Sasha had an idea. What if we turn our Impossible kofta into a burger and crisp it up? Our Middle Eastern kofta had never graced a sandwich (it was a side for our bowls and a catering menu item.) Sometimes the best ideas are right around us! Jasper shepherded “The Smasher” from secret employee dream to reality and now…
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May 8, 2025

Summer 2025 Farmshares Signups are live!

By Lucia

Clover dedicates a portion of our restaurants to CSA (farm box) pickups from 4 local farms. CSA stands for community-supported agriculture, and it’s the best economic model to support small farmers and get the most delicious produce all summer and fall. Here’s how it works. You pay up front during the spring (aka now), and in exchange for your initial investment, you get a box of produce weekly during the summer. Each farm drops off…
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