From the archives

First bent logo

5 April, 2016: I brought over this giant vinyl white logo printed by Danger Awesome. I was all ready to adhere it to the glass when Ayr said, “What if we did it vertical, bent down the center?” I was not sold on the idea, but I said, sure! We placed our ladder on some shaky snowy ground and went for it.… Read More

From the archives

Pancakes with local grain

4 April, 2016: Enzo came to Food Dev the other week with a griddle and butter. He made pancakes with our recipe, the one we perfected in 2011, but he used 100% local flour from Maine Grains. Main Grains mills using a stone miller. The stone mill keeps the flour cool, which helps with fermentation. We’ve been using a percentage of this stuff… Read More

From the archives

April fools at Clover

1 April, 2016: Today for a good part of lunch at Kendall and Newbury, the only sandwich available was the BLT. At Brookline Village, Shane started making breakfast so he’d have something to feed customers. Sorry all, this was not an April Fool’s joke. We really didn’t mean to run out of so many items today. We had a series of… Read More

From the archives

Clover, April 1

1 April, 2009: OK, so nobody ordered the Sausage, steak, ham, chicken sandwich. Thought we’d get at least one order : ) A little bit funny? Hope everyone had a great April 1st. The board is getting a bit smudgy, but it’s sort of pretty hunh? Figure it’s time for a new coat of paint, one of these weekends… Read More

From the archives

Sufjan Christmas, laughing, and crying

1 April, 2016: I’m at HSQ. It’s my last day working here in the office I helped build (I put the floor in and did the walls) back in 2010. Back then we asked the question: can we run a Clover restaurant? HSQ was more than a prototype, it’s was a flexible space in which to build and test prototypes. This is… Read More

From the archives

For one weekend only, there will be no Clover in Harvard Square

1 April, 2016: HSQ1 (7 Holyoke St) is closed now. We sold our last sandwich there last night, March 31. I had an idea to put up a big marker and let all the customers and employees write their memories on the door. The door is all covered now in words! Stop by if you want to add yours. I’m… Read More

From the archives

Meet a wild yeast hunter. Mystic Beer Launch 4/7, 6pm-8pm, CloverHUB

1 April, 2016: When Ayr visited Mystic Brewery in 2012, he saw test tubes, beakers, and petri dishes. Things usually seen in a lab, not a brewery. Bryan Greenhagen, PhD in fermentation and Mystic brewer, has been hunting for wild yeast in New England and recreating beer styles of the Belgian countryside in a warehouse in Chelsea, MA since 2011.… Read More

From the archives

Punk Rock Construction Robot

30 March, 2016: That’s Justin. He built CloverHFI and is building the new CloverHSQ. James of Roxy’s introduced me to Justin. If I remember he didn’t use Justin, but said good things about him. Justin built Deep Ellum (and more recently Lone Star). And when another contractor fell through, Justin stepped in and built CloverHFI. I just love the way he works.… Read More

From the archives

First day

29 October, 2008: It’s on. Here’s a picture from our first day. That’s Mike behind me, a student of Rolando’s from Providence. He and a classmate took an entire day off to help us out. It was still crazy, but we got food out the window and learned a ton. At the end of the day we tore the entire… Read More

From the archives

It ends and begins tonight

30 March, 2016: Tomorrow is the day that Harvard told us we needed to be out of 7 Holyoke Street. A Crimson reporter asked me how I was feeling. I’m feeling a little bit sad. There’s  party going on here right now. Ben from Jack’s Abby is here pouring beer in the same spot that we launched his beer 4… Read More

From the archives

Spring Dug Parsnip Sandwich: finally here

29 March, 2016: Hey all, sorry we got you excited about this a little too soon. The Parsnip Sandwich should be live everywhere now. The sandwich has a chow-chow relish made with spring onions, mayo, Grafton cheddar from Vermont, roasted spring-dug parsnips from Winter Moon Roots in Hadley, and young spinach. If you try it, let us know your thoughts… Read More

From the archives

Goodbye dulse

29 March, 2016: We’re saying goodbye to our Maine Winter Tomato Sandwich. This was many of your first time trying dulse, but a lot of you were going crazy for it. Dulse is a red wild seaweed that is native to Maine, Spain, Ireland, England, and Novia Scotia. It was so popular in England and Scotland in the 1800’s that Charles Dickens wrote about… Read More

From the archives

New counters for truck #2

26 February, 2010: I made the trek down to Berkshire Products. This place is about as far as you can get from Boston and still be in MA. But they mill some of the most beautiful wood anywhere. It’s just amazing. I’ve always loved wood. In the context of Clover I think wood can bring warmth to what is going… Read More

From the archives

Clover is a sugar house for one day: 4/9, 10am-2pm

28 March, 2016: Maple syrup is flowing in Western Mass and we’re going to bring back an old Clover tradition. Pancakes, pickles, corn fritters, and the best maple syrup in the world. Outdoor tables. Fresh squeezed OJ. Fresh coffee and cider. Enzo has upgraded the Clover recipe (tested over years of pancake breakfasts) – now we’re using all local grain from Main… Read More