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

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

Accident

6 November, 2008: We were on our way to MIT, first day we were ready before 11am (we’d been up since 5am), and crash. Somebody hit their breaks hard ahead of me to make a turn. No signal. So I hit the breaks and Rolando and our food went flying. Everyone is ok. We didn’t hit anything, but what a… 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

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

From the archives

Debbie is my hero of the day

28 August, 2008: Remember the story about Chris O’Neil at Cambridge Licensing yesterday. Well today I got a call from Debbie at the Cambridge Chronicle legal advertising department. It seems Chris did the right thing and submitted my application. YES! Amazing though what a stark contrast between how helpful Debbie was (she even called to confirm) even though she doesn’t… Read More

From the archives

What is your favorite way to eat mushrooms?

28 March, 2016: If you’ve been following the blog this year, you may have read about our relationship with Rhode Island Mushroom Company. It started a year ago with a CSA for a few dozen customers after an intern of mine had the idea to do a mushroom CSA. At that point RI Mushroom Co was mostly selling to high-end chefs and… Read More

From the archives

Party Like it’s 2011

25 March, 2016: I remember standing at a construction site in 2010 showing my mom what the first Clover restaurant was going to look like. There was still brown paper on the windows. Next week is the last week of operation for that first restaurant, our prototype, the one we lovingly built (with lots of sweat and mistakes) after testing our… Read More

From the archives

21,780

17 March, 2016: That’s the number, in square feet, of the land that Michael Docter grew parsnips for Clover on. He just wrote to me with the exact number. It’s a little over half an acre. Or half a football field. Any way you measure it, it’s a lot of parsnips. Michael has been growing for Clover for years, but… Read More

From the archives

Jerusalem Artichoke Experiment

14 March, 2016: At this point you’ve probably tried the new mushroom sandwich, the one we’re calling Sunchoke Mushroom. You might not know that it’s a bold experiment. Did you know that Sunchokes are the same thing as Jerusalem Artichokes? They first appear in the written record around 1605 when Samuel de Champlain saw them in a Native American garden… 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

Coffee and Donuts with Barrington Roasters: 3/29 at DTX, HFI, HSQ

14 March, 2016: When Ayr was first contemplating what breakfast at Clover would look like, he knew it had to involve coffee. Not being a coffee-drinker himself, he set out to learn from the best: Barrington Coffee in Western Mass. They helped us learn about sourcing, about how different regions taste different, and they helped us develop the Clover pour.… Read More