March 16, 2020

Pause

We all spend so much energy figuring out how to get from where we are to the next place. And at Clover that feels like such an imperative. Clover is trying each day to solve this existential challenge we face: Global warming.

But now we’re facing a different more immediate challenge in COVID-19.

We’re going to be pausing all restaurant operations. Tuesday (tomorrow) will be our last day, and we will operate take-out and delivery only. Then starting Wednesday, we’ll pause operations until this crisis subsides. We’ll keep this website up-to-date and send out newsletters along the way.

We’ve looked at this many ways and just can’t figure out a better option. We’re going to focus on being strong coming out the other side of this thing. We know you’ll all be there with us. And we want our amazing restaurant teams to be there with us too. I shared this message with staff earlier today.

Actions you can take right now to support Clover and others:

  • Order a box (or 2) of food. This helps you and us and our suppliers. We’re packing up all of the amazing food in our commissary and selling boxes. You can buy Clover soup (freezable), hummus and pita, even our fresh falafel batter, large quantities of the best coffee around, etc. We’re selling these tomorrow (Tuesday) and Wednesday at CloverHUB in Inman Square. We’re going to recommend you do a curbside pickup, that way you won’t even need to get out of your car.
  • Sign up for our email list if you’re not already there. This will be the best way to get notifications as things develop. We’re careful to keep this informative and really don’t ever want it to be spam-y.
  • Sign up for our app if you haven’t already. We’ll push notifications there when we’re ready to re-open, etc. It’s available for Android and Apple.

Things to look forward to in the future:

  • I think it will be fun to share with you all recipes and other kitchen activities to keep entertained (and well fed) while you’re holed up with your families and loved ones. More to come on this (sign up for mailing list or app to stay apprised).
  • Many of our suppliers are freaking out right now. We’re going to work over the coming weeks to put you in touch with them directly. What does this mean? Self quarantine is going to be delicious! And don’t worry. We’ll make sure you get plenty of vegetables.

Stay safe everybody. Let’s take this seriously and limit the impact so we can keep this as brief as possible. Please remember we’re going to succeed if we face this as a community and support one another. Stay home for a bit!

Recent Posts

November 7, 2024
A bunch of you have been asking, and yes, we are doing a Thanksgiving Box menu again this year, with all the favorites from years past – Hubbard Squash glazed with maple-Sriracha butter, mashed potatoes, gravy, walnut-mushroom patè, stuffing – there’s even a limited run of Petsi pies and a new box that is Sides Only : ) Free delivery to your door if you’re within 30 miles of us. Readers of our blog get $10 off – click here! 
November 7, 2024
The moment you’ve waited for is here. Western Mass Brussels sprouts are back in the restaurants, which means the King himself has landed! What’s on this glorious sandwich and why is it the King of all seasonal sandwiches? A dijon-mayo spread, smoked Grafton cheddar, fried Brussels tossed with za’atar (a Middle Eastern spice blend), pickled red cabbage, and toasted hazelnuts.
October 30, 2024
It’s kinda sweet, it’s kinda funky, it’s kinda savory, and it’s only here this time of year. The Japanese Sweet Potato Sandwich has returned for the fall! What’s inside? Shoyu mayo, roasted-then-fried sweet potatoes, cabbage-green-onion-slaw, and tempura-fried sesame seeds that resemble a many-eyed sea monster. In the Clover museum, there exists a piece of paper from 10 years ago, when the Japanese Sweet Potato (or JSP for the true fans) was first presented at Food Dev. Enzo was trying to do 2 things when he created this masterpiece:
October 30, 2024
In honor of Halloween, Kevin (Director of Hospitality) and the kitchen team have been baking up a spooky surprise: Halloween cookies made with black cocoa powder and a sugary eye that will blink ominously at you. We’ll have Halloween cookies all week, and if you come in costume tomorrow (10/31) you’ll get a mini one for free! We’ll be taking extra care with one element of the cookies – the eyes. The kitchen team discovered that the eyes melt if you put them in the batter before cooking, so we’ll be carefully transplanting an eye onto each cookie right after they exit the oven. 
October 15, 2024
When we were thinking about what special seasonal veggies to build new fall celebration boxes around, one tuber spoke to the Clover Chefs above all others: Beauty, thy name is Sweet Potato. We get our Sweet Potatoes from the best producer in the world—Ray Young at Next Barn Over Farm in Western Mass. Ray’s sandy soil is so perfect for growing sweet potatoes, they call it “sugar sand.” Next Barn’s sweet potatoes are complex, nutrient-packed, and beautiful. 
October 12, 2024
In this age of inflation, here’s some good news. The price of the Impossible Meatball Sandwich just went down! This sandwich is one of our most expensive to make, mostly because of the Impossible meat (which we don’t make) that goes into our meatballs (which we do make, with pita, milk, pecorino, and lots of Italian-American love.) We drown the meatballs in warm marinara sauce, then tuck them into our house-made pita with a shake of pecorino and a slice of melty provolone. It’s been on our menu since 2017 when we helped Impossible launch in New England.
October 9, 2024
Right when I finished the final bite of my Apple Box last year, I started to think about when I could order it again. I love apples in the fall, but when I’m meal-planning, I usually opt to just pack the apples as they are—crisp, round, and raw. The Apple Box opened my eyes to using Apples as an ingredient.
October 9, 2024
Yesterday, a video shot this summer was posted by an online prankster who bought a Soy BLT sandwich at Clover, put a chicken cutlet on the sandwich himself, then approached one of our team members to complain, claiming the restaurant served him chicken. Our employees were very confused and one employee got very upset. The situation escalated when the internet prankster asked for $100 in return for not posting the video online.
August 26, 2024
Fruity, juicy, spicy, sweet. Heirloom tomatoes are here, and we’re celebrating tomato season in a big way this year.  1 – Heirloom tomatoes all over the menu, especially in a new Summer Celebration Bowl that Sara dreamed up. 2 – A big Tomato Tasting event w/Verrill Farm this Thursday afternoon at Newtonville (click here to RSVP).  3 – Our Tomato Meal Box with recipes like tomato gratin, chilled roasted tomato soup, and a perfect tomato salad. The last chance to grab it this year is Wednesday at 5pm.
August 12, 2024
Honestly, Lucia and I are still getting used to writing words like “Chicken” and “Pork” in our emails, but Clover’s partnership with Tender—our favorite local neighborhood plant-protein magicians—means that the Kitchen team is cooking up all sorts of amazing new sandwiches for our menu. This week, we’d like to introduce you to the new BBQ Pulled Pork Sandwich. It starts with Clover’s BBQ sauce, the stuff of legend: conceived on a research trip to Texas…
July 30, 2024
We had no idea what the word Panelle meant when a customer first told us about it ten years ago. This customer grew up in Sicily, the triangular island south of mainland Italy. His mom would make a snack for him after school – a kind of savory cake called panelle! Crispy on the outside, creamy and custardy on the inside. Made from chickpea flour – what?!
July 15, 2024
I recently took a Soup Box on a family vacation and we were all blown away by the clean, clear flavors and the freshness of the produce. (It was a potato leek soup with arugula salad and cider chive vinaigrette, French bread, local cucumbers, local radishes, and 2 different types of compound butters.) If you haven’t had a meal box in a while, this time of year might be the perfect time to try one…