From the archives

How does a jalapeño popper become a sandwich?

15 January, 2020: In 2015 Paul and Bryan started talking about inventing a jalapeño popper sandwich. We were all skeptical. At that time Bryan was running CloverKND and Paul had been my intern and was running our Whole Foods account. They both grew up on the South Shore, going to a tavern in West Bridgewater called The Charlie Horse where… Read More

From the archives

Will’s favorite day

14 January, 2020: We did a Pay What You Want Day for our opening of CloverBBY. We ended up raising $3500 for the Stone Barns Young Farmers Initiative. When 11am hit and the line started to do this, it was all hands on deck. Will works on our accounting team. He’s usually face to face with Excel spreadsheets. That day… Read More

From the archives

Penultimate bite melancholia

13 January, 2020: A customer wrote this review on Yelp the other week. Rob, who manages our Burlington location, passed it along. Wow. Wondering how we can encourage more of this type of experience… I thought the Chickpea Fritter sandwich was the best thing ever. I just had the Pushpir. Wow! I think it’s the tamarind sauce that puts it… Read More

From the archives

Platanos maduros

11 November, 2009: Chris brought us a case of plantains the other day. Who knows why he had them, Chris can be a bit mysterious. These are sweet, ripe. So we fried them up Monday, and sold all we could cut. We found the cut thickness makes a huge difference to how they turn out, if too ripe they don’t… Read More

From the archives

Are sunchokes fancy?

12 January, 2020: It’s winter and we have Sunchokes back on the menu at breakfast and lunch (although the lunch sandwich is going away on Tuesday to make room for the Bridgewater.) Sunchokes have this strange draw. You hear one of our staff members describing it and then you just find yourself ordering it. Maybe it’s something to do with… Read More

From the archives

In 2019 we tore up the menu

9 January, 2020: Food Dev is an internal meeting. People huddle around a prep table with all sorts of hustle and bustle around us. We invite the public. We do this every Tuesday at 3pm, and we taste new ideas. In 2019 we tore up the menu in a few big ways. Some of them were intentional and planned. Some… Read More

From the archives

“Yesss! Can we finally be a real restaurant?”

27 December, 2019: A certain Area Manager said that, with excitement and joy, when I set these menus out. We have never made printed menus because our menu changes so much, sometimes by the minute, to stay in line with what’s coming out of farms. But it’s definitely been a source of frustration for customers and staff. With so many… Read More

From the archives

New logos on glass

26 December, 2019: When we took over the space occupied by Minigrow, we noticed the top third of the glass was totally blacked out. It had a Pac-Man on it with the words MEAL COMPLETE as you exit. You know we’d never let something cover up glass if we could help it, even a sweet little Pac-Man. So we decided… Read More

From the archives

Scariest costume I could come up with

31 October, 2008: You might not all know this, but I have a full Burger King outfit hanging in my closet. Hat, Shirt, Pants. Left over from my short stint at Burger King Winchester. I thought it would be the perfect scary Halloween costume this year. That’s Blue in my arms and Clem hanging out behind us. Read More

From the archives

Open!

10 December, 2019: We did it. We opened Clover Boylston. There was a line out the door for all of lunch. A really sweet group of (hundreds) of customers. We need to do the final count, but it seems we raised well over 3.5k for Stone Barns Growing Farmers Initiative. Now the real adventure begins. We’ll be popping popovers and… Read More

From the archives

Clover opens in Copley Square tomorrow (12/10/19)

9 December, 2019: It’s finally real. We’re opening tomorrow. Come by between 11am and 2pm and pay what you want for your lunch. We’ll be donating 100% of the sales to the Stone Barns Growing Farmers Initiative. Have you heard of Stone Barns? If you’ve seen the Chef’s Table episode on Dan Barber, you may have seen (and been inspired… Read More

From the archives

Medlar sandwich coming back for one week only!

3 December, 2019: On the first day of Christmas my true love gave to me: one medlar bletting! Ok, that was never a lyric in the carol, but our medlars have been bletting away, and now they’re soft and sweet, ready to turn into medlar jam! The jam is rich and dark, kind of has an appley-winey thing going on.… Read More

From the archives

Free Brussels for Life! Seeking freelance designer to help with app work

26 November, 2019: I’m only sort of joking about the free Brussels sprouts. We do pay real $. Need some design help for the next version of our app. If you’re a freelancer with the right experience (or know somebody) we’d love to hear from you. We work in Figma. Design is driven through lots of iterative testing. We’d like… Read More

From the archives

Why the name “Clover”?

3 August, 2008: Alex Kazaks gets credit for the name. Asa (my sister) made a puppet for Clementine, a horse, and had named the puppet Clover. Alex said, hey, how about that for a name for the restaurant. We all liked it, I tested it, and here we are. Why did we like it? Here are my top reasons: Speaks… Read More

From the archives

$1 from every Brussels sprout sandwich sold all week is going to the Food Project

25 November, 2019: King Brussels strikes again! This time he’s decreeing that: $1 from every Brussels sprout sandwich (or platter) will be heading directly to The Food Project to fund the amazing work they do teaching teens how to farm on beautiful lively fields from Roxbury to Lincoln to Beverly to Lynn. If we can raise $1k this will fund… Read More