Chances are you’ve tried the new Clover Bowls. After a few tweaks and finishing touches, we landed on a roster we love: the Mediterranean Bowl, the Verde Rice and Bean Bowl, and a Rotating Seasonal Bowl (right now, the Beet Poke Bowl…but keep an eye out for a newbie soon!)
The bowls have transformed our menu – Josh, a Kendall customer, recently wrote to us, “The beet poke bowl is the best new item I’ve tried at Clover in years. I love the freshness and bite of the mix of flavors.”
We’ve also heard some very good suggestions of how to make them even better. Top of the list was that you’d like to be able to customize your bowls with even more protein.
Chris and Sara got to work in the kitchen, and we’re proud to announce we are now testing PROTEIN ADD-ONS TO ALL BOWLS at two locations – Longwood Medical and Kendall Square.
Visit Longwood or Kendall for lunch or dinner and you’ll find a menu of items that you can add to any of our bowls. Try some out, tell us your favorite combinations and permutations, and let us know if you think these should have a permanent spot on our menu.
- Plant-based chicken strips
- Plant-based pulled pork
- Hot honey Impossible meatballs
- Clover’s house falafel
- Organic Heiwa tofu from Maine – choose cubed or crisped
- Fried crimini mushrooms
- Eggs hardboiled to perfection daily
We’re probably most excited to hear how you like the chicken strips and pulled pork, both of which are made right in Cambridge by a plant-based meat company called Tender. Tender has developed a special process for spinning and bundling plant fibers so the texture is shockingly like meat.
Years ago, Clover was the Boston launch partner for Impossible, and our Impossible meatball sandwich hasn’t left the menu since.
We think Tender might be the next big thing, and right now you can only find it at a handful of restaurants around Boston – including, now, Clover!
The chicken strips are insanely addictive—think hard-fried crust, well-seasoned, and double-dredged. The pulled pork is seared to order along with caramelized onions and a touch of hoisin for depth and sweetness. We’ve prepared both of them so they pair well with any of our bowls.
Stop on in and give them a taste—you’re not going to believe it. And make sure you tell Kev (KND) and Jasper (LMA) what you think. We’ll be jotting down what we hear – when deciding whether or not to bring these companywide.
