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360 Longwood Ave, Boston, MA 02215
Nutrition Facts & Calorie Information
Our Platters have long-since been *deconstructed versions* of sandwiches. Recently we've been thinking about how to make them into kings in their own right. *** **Meet the Mediterranean Bowl** - (Version 2 thanks to feedback from all of you!) a rainbow  of spreads, salads, falafel, and sauces, with a variety of vegetables and tons of protein in every order. We've been inspired by Middle Eastern recipes using Western Mass ingredients. We start with a layer of our **silky hummus** so you get a little bit in every bite. Then we add our herby cabbage slaw, a hearty Farro Lemon Dill and a Chickpea Eggplant Pepper salad made with organic chickpeas from Connecticut. For some light brightness we add a **Cucumber Tomato Salad** (*use the lemon wedge to squeeze a little fresh juice on top). Of course we can't skip our **Falafel** balls, fried to order, crispy/craggy on the outside, and bright green inside from fresh cilantro and parsley we fold into the batter. Then drizzle everything with a beautiful herby green tahini. With a hard boiled egg.
We recently met the folks from Tender in Somerville - they're working on a really cool plant-based chicken made from spinning plant fibers! *** We're dredging, battering and frying it - aiming for something between fried chicken and chicken fingers - be sure to dip it in herby tahini sauce and top with a squeeze of lemon. *** In your bowl you'll get our **housemade silky hummus, herby cabbage slaw, farro-lemon-dill salad, 5 falafel balls, a pile of fried Tender chicken, cucumber-tomato salad, chickpea-eggplant-pepper salad, a lemon wedge, and our herby green tahini.
Our Platters have long-since been *deconstructed versions* of sandwiches. Recently we've been thinking about how to make them into kings in their own right. *** **Meet the Mediterranean Bowl** - (Version 2 thanks to feedback from all of you!) a rainbow  of spreads, salads, falafel, and sauces, with a variety of vegetables and tons of protein in every order. We've been inspired by Middle Eastern recipes using Western Mass ingredients. We start with a layer of our **silky hummus** so you get a little bit in every bite. Then we add two beautiful salads: a hearty **Farro Lemon Dill** and a **Chickpea Eggplant Pepper** salad made with organic chickpeas from Connecticut. For some light brightness we add a **Cucumber Tomato Salad** (*use the lemon wedge to squeeze a little fresh juice on top*) and bright magenta **Pickled Cabbage.** Of course we can't skip our **Falafel** balls, fried to order, crispy/craggy on the outside, and bright green inside from fresh cilantro and parsley we fold into the batter. Then drizzle everything with a beautiful herby green tahini. *** *If you try this item please vote using the sticker provided to you - or if you are taking it to go, send us your feedback by tagging us @cloverfoodlab or emailing info@cloverfoodlab.com.* $14.00
Download the MacrosMap app to get the macros for this menu and over 25,000 other restaurant menus.
Our Platters have long-since been *deconstructed versions* of sandwiches. Recently we've been thinking about how to make them into kings in their own right. *** **Meet the Mediterranean Bowl** - (Version 2 thanks to feedback from all of you!) a rainbow  of spreads, salads, falafel, and sauces, with a variety of vegetables and tons of protein in every order. We've been inspired by Middle Eastern recipes using Western Mass ingredients. We start with a layer of our **silky hummus** so you get a little bit in every bite. Then we add two beautiful salads: a hearty **Farro Lemon Dill** and a **Chickpea Eggplant Pepper** salad made with organic chickpeas from Connecticut. For some light brightness we add a **Cucumber Tomato Salad** (*use the lemon wedge to squeeze a little fresh juice on top*) and bright magenta **Pickled Cabbage.** Of course we can't skip our **Falafel** balls, fried to order, crispy/craggy on the outside, and bright green inside from fresh cilantro and parsley we fold into the batter. Then drizzle everything with a beautiful herby green tahini. *** *If you try this item please vote using the sticker provided to you - or if you are taking it to go, send us your feedback by tagging us @cloverfoodlab or emailing info@cloverfoodlab.com.*
Two employees, Bryan and Paul, invented this sandwich based on their shared obsession for the jalapeño poppers at the now-shuttered Charlie Horse Tavern in Bridgewater, MA.
We're dredging, battering and frying it - aiming for something between fried chicken and chicken fingers.
A warm, protein-packed breakfast bowl, loosely inspired by breakfast tacos we love from Austin (sans tortilla). It starts off with warm heirloom black beans, grown by Charley Baer in ME; a soft-boiled egg; just-made home fries; pickled jalapeños, pickled red onion, vegan chipotle aioli that lends richness and spice; fresh-cut green onions; and house salsa verde.
Growing up in India, Sharan loved to eat Chinese food. But this was not the Chinese food of China, nor was it 100% Indian food either. This was Indochinese Food, a mashup of Indian ingredients and Chinese preparations.
A year ago, a particularly creative Clover employee named Sasha had an idea. What if we make our kofta meatball batter into a burger and crisp it up? Sometimes the best items are made from what's around us. *** The Clover smash burger has our kofta batter (Middle Eastern meatball made with Impossible meat), a dill pickle burger sauce, crisp leaf lettuce, and a bright, fresh, herby Smasher Slaw made with red cabbage, pickled red onions, mint, and dill. *** Jasper shepherded "The Smasher" from secret employee dream to reality. Here's what he has to say about it, "During the last few tests, I played with the cook time to get more texture on the "burger" and added more garlic and heat to the burger sauce to make it pop. I actually might like this dish more than the Impossible Meatball, as it eats less heavy. " *** This item is in-testing, so please send your feedback, good or bad, to Jasper at info@cloverfoodlab.com. We can't wait to hear what you think! $13.75
Jasper loves making chimichurri, an herby chutney that originates in Argentina and Uruguay. This time of year, we're getting fresh herbs from our local farms, so we're whipping up chimichurri with fresh parsley, shallots, fresno chiles, red wine vinegar, fresh oregano, and good olive oil. It cuts through the richness of a 6.5-minute egg (custardy on the inside, firm on the outside) and crisped local potatoes. Don't forget the beautiful ribbons of massaged kale, and a rainbow of mild fresno chiles.
8 house-made falafel balls, crisp on the outside, bright green with herbs on the inside, threaded onto a skewer! Served with house-made green herby tahini, house-made silky hummus, and pickled veggies.
Meet the Mediterranean Bowl - (Version 2 thanks to feedback from all of you!) a rainbow of spreads, salads, falafel, and sauces, with a variety of vegetables and tons of protein in every order.
Meet the Mediterranean Bowl - (Version 2 thanks to feedback from all of you!) a rainbow of spreads, salads, falafel, and sauces, with a variety of vegetables and tons of protein in every order.
Download the MacrosMap app to get the macros for this menu and over 25,000 other restaurant menus.
Download MacrosMap →A year ago, a particularly creative Clover employee named Sasha had an idea. What if we make our kofta meatball batter into a burger and crisp it up? Sometimes the best items are made from what's around us.
This recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecans, and coconut flakes. $4.25
Seasonal sunflower seed pesto with rotating greens out of Western Mass, topped with smoked local cheddar, crushed, crispy new potatoes, and a soft cooked egg.
Jasper has always loved Middle Eastern food, and this year, he was dreaming about a summer bowl with light, fresh Massachusetts ingredients and lots of deep, rich spices.
Hummus is a wonderful source of protein for much of the world (the word hummus in Arabic means chickpea) At Clover, we use organic chickpeas from Connecticut that we soak, cook, and blend ourselves. Buttery, rich with tahini and olive oil, basically a meal in itself, packed with half of your protein needs for the day and almost all of your Vitamin C. $4.25
Jasper has always loved Middle Eastern food, and this year, he was dreaming about a summer bowl with light, fresh Massachusetts ingredients and lots of deep, rich spices.
When we wrote 'Breakfast Sandwich' on the side of our food truck back in 2008 who knew it would become a Boston icon.
The chickpea fritter was our very first item, est. 2008. Now frequently ends up on lists of Classic Boston Foods, right alongside lobster rolls and clam chowder! Silky hummus made with organic chickpeas from Connecticut.
In 2010 we had just opened our food truck on the Rose Kennedy Greenway, the first new truck in Boston. Mayor Menino was there for a ribbon-cutting. He was skeptical of a BLT without real bacon, but gave it a try. **He said, "This is the best BLT I've ever had" and finished the whole thing.** Later he started a Food Truck initiative and became a regular customer at our City Hall Food Truck. So what's in Tommy's favorite BLT? Our own pita, baked hours ago in East Cambridge, mayo, smoky tempeh that we roast with a bit of safflower oil, sliced cocktail tomatoes from Backyard Farms in Maine (or field tomatoes from MA), and green leaf lettuce. $11.25
A collaboration between Sara (kitchen) and Jasper (LMA). Kind of inspired by a loaded baked potato, but made breakfast-y. This bowl features smashed, fried, and chopped new potatoes, melted Grafton cheddar, smoky tempeh, chipotle aioli, sour cream, green onion, and a soft egg.
We think salads should be hearty, rich in protein, and highlight crops in season. Lentils are perfect for our salad dreams.
Pesto comes from an Italian verb meaning 'to crush/beat/smush,' and that's what we're doing this summer with all the beautiful local greens coming out of farms in Western Mass.
The combination of Egg and Eggplant has a long and storied history dating back to Iraqi Jews who immigrated to Israel in the early 1960s. In Tel Aviv, the combination is known as Sabich.
When I was a kid I loved the croissant breakfast sandwiches at Dunkin Donuts. This is my (healthier) ode to that New England treat from my childhood.
Fried smashed plantains served with a chipotle aioli!
Most fast-food fries have 19 hard-to-pronounce ingredients. Our fries have just 3: Potatoes. Rosemary. Kosher Salt. Our fries come to us in potato form from Sparrow Arc Farm, in Vermont. We cut them ourselves hourly, soak them briefly in water, then fry them once at a high temperature. Then we toss in a few sprigs of fresh rosemary towards the end of the frying process.
Grated local **carrots** from Brookford Farm in New Hampshire and Winter Moon Roots in Hadley, MA help keep these **organic** muffins moist, while local **Maine blueberries** add a bit of tart sweetness. These are a new, updated version of the vegan muffins we've been making ever since the first Clover food truck at MIT. Thanks **Alex** for bringing these to our Food Development Meeting!
This salad used to be called Orzo Lemon Dill Pasta Salad. In September 2016 we began replacing all our pasta salads with farro salads instead. It's higher in protein, higher in fiber, and adds nuttiness and flavor. $4.25
New England pastry we make in small batches, similar to Yorkshire pudding. Served with our seasonal peach compote. The first American pastry! Invented by settlers of Portland, Maine. Fits with our aspirations for Clover's food perfectly: simple, just-made, not great when eaten hours after being baked. Served with our seasonal Peach and Vanilla Jam. $4.60
Grated local carrots from Brookford Farm in New Hampshire and Winter Moon Roots in Hadley, MA help keep these organic muffins moist, while local Maine blueberries add a bit of tart sweetness. These are a new, updated version of the vegan muffins we've been making ever since the first Clover food truck at MIT.
Jasper (Clover Kitchen) brought us a recipe for Verde Rice that is so packed with green that it's basically a garden! Tomatillos, cilantro, serrano & poblano peppers, garlic...
This salad used to be called Orzo Lemon Dill Pasta Salad. In September 2016 we began replacing all our pasta salads with farro salads instead. It's higher in protein, higher in fiber, and adds nuttiness and flavor.
Jasper loves making chimichurri, an herby chutney that originates in Argentina and Uruguay.
Hummus is a wonderful source of protein for much of the world (the word hummus in Arabic means chickpea) At Clover, we use organic chickpeas from Connecticut that we soak, cook, and blend ourselves. Buttery, rich with tahini and olive oil, basically a meal in itself, packed with half of your protein needs for the day and almost all of your Vitamin C.
Grated local **carrots** from Brookford Farm in New Hampshire and Winter Moon Roots in Hadley, MA help keep these **organic** muffins moist, while local **Maine blueberries** add a bit of tart sweetness. These are a new, updated version of the vegan muffins we've been making ever since the first Clover food truck at MIT. Thanks **Alex** for bringing these to our Food Development Meeting! $4.50
This salad used to be called Orzo Lemon Dill Pasta Salad. In September 2016 we began replacing all our pasta salads with farro salads instead. It's higher in protein, higher in fiber, and adds nuttiness and flavor.
Hummus is a wonderful source of protein for much of the world (the word hummus in Arabic means chickpea) At Clover, we use organic chickpeas from Connecticut that we soak, cook, and blend ourselves. Buttery, rich with tahini and olive oil, basically a meal in itself, packed with half of your protein needs for the day and almost all of your Vitamin C.
This recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecans, and coconut flakes.
We make this pesto with sunflower seeds, basil, olive oil, and lots of delicious, healthy local greens (sometimes chard, sometimes kale, sometimes a mix), so every month it's a little bit different. Grab a bag of pita and a container of this, and you've got a great picnic. *** Don't forget to try this at breakfast in our Pesto Breakfast Bowl!
There was a time when every town in New England had a gristmill to turn local wheat into flour. That industry has all but disappeared from our region. A few years back we thought, what if we could help return local grain growing to New England, just by making our own bread? So we imported a pita oven from the Middle East, and now, every night from 10pm to 5am, a crew of bakers descend on CloverHUB. They combine yeast, water, salt and olive oil with organic flour and whole wheat flour grown and ground in Maine and Vermont. After the night kitchen winds down its production, we deliver the bread to our trucks and restaurants each morning, which means the bread you're eating was baked hours ago. We don't freeze our bread, and it has no preservatives. We bake something like 3000 pieces every night.
Kevin Brady from our team created this one. Soft in the middle, crispy on the outside, with brown sugar for an extra caramel note, and lots and lots of chocolate chips. Baked in-house daily.
New England pastry we make in small batches, similar to Yorkshire pudding. Served with our seasonal peach compote. The first American pastry! Invented by settlers of Portland, Maine. Fits with our aspirations for Clover's food perfectly: simple, just-made, not great when eaten hours after being baked. Served with our seasonal Peach and Vanilla Jam.
$4.25
Kevin Brady from our team created this one. Soft in the middle, crispy on the outside, with brown sugar for an extra caramel note, and lots and lots of chocolate chips. Baked in-house daily. $3.75
Kevin Brady from our team created this one. Soft in the middle, crispy on the outside, with brown sugar for an extra caramel note, and lots and lots of chocolate chips. Baked in-house daily.
If you stop by a Clover location in the morning you can smell brown butter sizzling for Popovers, flaky, eggy New England pastries we make in small batches throughout the morning. Popovers were invented by settlers of Portland, Maine who traveled to Portland, Oregon in the 1800s. Popovers fit with our aspirations for Clover's food perfectly: simple, just-made, not great when eaten hours after being baked. Maybe that's why it's hard to find popovers anywhere anymore - they're best when served just out of the oven. Today we're serving our popovers with seasonal jam made with local tomatoes.
We make this pesto with sunflower seeds, basil, olive oil, and lots of delicious, healthy local greens (sometimes chard, sometimes kale, sometimes a mix), so every month it's a little bit different. Grab a bag of pita and a container of this, and you've got a great picnic.
Sweet, soft and chewy. This nutty almond based cookie is made fresh daily in-house and gluten free!
This recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecans, and coconut flakes.
$2.50
A 8oz side of our savory, smoky, creamy white bean and **eggplant baba ghanoush** - made with our favorite local beans from Baer's Best. $4.30
A 8oz side of our savory, smoky, creamy white bean and **eggplant baba ghanoush** - made with our favorite local beans from Baer's Best.
There was a time when every town in New England had a gristmill to turn local wheat into flour. That industry has all but disappeared from our region. A few years back we thought, **what if we could help return local grain growing to New England, just by making our own bread?** So we imported a pita oven from the Middle East, and now, every night from 10pm to 5am, a crew of bakers descend on CloverHUB. They combine yeast, water, salt and olive oil with organic flour and whole wheat flour **grown and ground in Maine and Vermont**. After the night kitchen winds down its production, we deliver the bread to our trucks and restaurants **each morning,** which means the bread you're eating was baked hours ago. We don't freeze our bread, and it has no preservatives. We bake something like 3000 pieces every night.
There was a time when every town in New England had a gristmill to turn local wheat into flour. That industry has all but disappeared from our region. A few years back we thought, **what if we could help return local grain growing to New England, just by making our own bread?** So we imported a pita oven from the Middle East, and now, every night from 10pm to 5am, a crew of bakers descend on CloverHUB. They combine yeast, water, salt and olive oil with organic flour and whole wheat flour **grown and ground in Maine and Vermont**. After the night kitchen winds down its production, we deliver the bread to our trucks and restaurants **each morning,** which means the bread you're eating was baked hours ago. We don't freeze our bread, and it has no preservatives. We bake something like 3000 pieces every night. $1.50
Sweet, soft and chewy. This nutty almond based cookie is made fresh daily in-house and gluten free!
Soft, chewy, and bursting with warm, comforting flavors, our Vegan Oatmeal Raisin Cookie is a wholesome treat crafted with simple, plant-based ingredients. Made with hearty rolled oats and a touch of flour, it's perfectly balanced with the natural sweetness of juicy raisins and rich brown sugar. Chia seeds add a delightful crunch and a boost of fiber, while oat milk and a hint of oil create a soft, melt-in-your-mouth texture. This cookie is a nostalgic favorite, reimagined for a vegan lifestyle—perfect for a midday snack or a cozy dessert!
We make this pesto with sunflower seeds, basil, olive oil, and lots of delicious, healthy local greens (sometimes chard, sometimes kale, sometimes a mix), so every month it's a little bit different. Grab a bag of pita and a container of this, and you've got a great picnic. *** Don't forget to try this at breakfast in our Pesto Breakfast Bowl! $4.50
A 8oz side of our savory, smoky, creamy white bean and eggplant baba ghanoush - made with our favorite local beans from Baer's Best.
Soft, chewy, and bursting with warm, comforting flavors, our Vegan Oatmeal Raisin Cookie is a wholesome treat crafted with simple, plant-based ingredients. Made with hearty rolled oats and a touch of flour, it's perfectly balanced with the natural sweetness of juicy raisins and rich brown sugar. Chia seeds add a delightful crunch and a boost of fiber, while oat milk and a hint of oil create a soft, melt-in-your-mouth texture. This cookie is a nostalgic favorite, reimagined for a vegan lifestyle—perfect for a midday snack or a cozy dessert!
Two farm eggs, hardboiled in small batches daily at Clover.
Soft, chewy, and bursting with warm, comforting flavors, our Vegan Oatmeal Raisin Cookie is a wholesome treat crafted with simple, plant-based ingredients. Made with hearty rolled oats and a touch of flour, it's perfectly balanced with the natural sweetness of juicy raisins and rich brown sugar. Chia seeds add a delightful crunch and a boost of fiber, while oat milk and a hint of oil create a soft, melt-in-your-mouth texture. This cookie is a nostalgic favorite, reimagined for a vegan lifestyle—perfect for a midday snack or a cozy dessert! $3.75
Sweet, soft and chewy. This nutty almond based cookie is made fresh daily in-house and gluten free! $2.75
This coffee was grown by various small-scale farms in Huila, Colombia at 1550 meters above sea level. It was washed, sun-dried, and naturally decaffeinated. The process starts by fermenting molasses derived from sugarcane to create ethanol. The ethanol is then mixed with acetic acid which creates ethyl acetate to decaffeinate the beans. We taste: **milk chocolate, cinnamon, pomegranate.
We make our iced coffee to order, one cup at a time. Back when we got started, this was a pretty crazy idea. We were inspired by coffeeshops in Japan that were experimenting with iced pourover coffees, and we came up with a method that worked well in a fast-food context. The result is clean and clear and fresh. **Your iced coffee was a bean 3 minutes ago.** This coffee was grown in El Salvador next to a volcano at a farm called Monte Carlos. The climate and altitude make for a chocolatey delicious bean. Then the beans get roasted specially for Clover by George Howell. George is a celebrity in the coffee world, having invented the Frappucino and the Cup of Excellence. Ask us about our next coffee event with George, we are lucky enough to have him roasting just up the road in Acton.
We make our iced coffee to order, one cup at a time. Back when we got started, this was a pretty crazy idea. We were inspired by coffeeshops in Japan that were experimenting with iced pourover coffees, and we came up with a method that worked well in a fast-food context. The result is clean and clear and fresh. **Your iced coffee was a bean 3 minutes ago.** This coffee was grown in El Salvador next to a volcano at a farm called Monte Carlos. The climate and altitude make for a chocolatey delicious bean. Then the beans get roasted specially for Clover by George Howell. George is a celebrity in the coffee world, having invented the Frappucino and the Cup of Excellence. Ask us about our next coffee event with George, we are lucky enough to have him roasting just up the road in Acton. $4.80
This coffee was grown by various small-scale farms in Huila, Colombia at 1550 meters above sea level. It was washed, sun-dried, and naturally decaffeinated. The process starts by fermenting molasses derived from sugarcane to create ethanol. The ethanol is then mixed with acetic acid which creates ethyl acetate to decaffeinate the beans. We taste: **milk chocolate, cinnamon, pomegranate.
These beans were grown high up on a **mountain** in El Salvador on a farm next to a **volcano.** Volcanic soil, altitude, climate, and skilled farmers all add up to perfect beans. **But the rest is up to George Howell.** George is a friend of ours. He roasts right up the road in Acton, MA, and has been honored with every award in the coffee industry. **He's the reason people talk about coffee like wine, and the reason why growers are paid better wages for their hard work.** He roasted this coffee especially for Clover, and we're super excited for you to try it. We taste notes of milk chocolate. **What do you taste?
Pour over coffee made to order, using locally roasted beans, Speedwell, from Plymouth, MA offers 'Black Condor'. This coffee is washed and has flavor notes of cherry, honey & pear. $4.30
These beans were grown high up on a **mountain** in El Salvador on a farm next to a **volcano.** Volcanic soil, altitude, climate, and skilled farmers all add up to perfect beans. **But the rest is up to George Howell.** George is a friend of ours. He roasts right up the road in Acton, MA, and has been honored with every award in the coffee industry. **He's the reason people talk about coffee like wine, and the reason why growers are paid better wages for their hard work.** He roasted this coffee especially for Clover, and we're super excited for you to try it. We taste notes of milk chocolate. **What do you taste?** $4.30
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