A wall painted with the words, “We will make mistakes,” forewarns customers at Clover Food Lab that their menu is constantly under revision.
And while the restaurant may be new to Harvard Square it’s already got a following amongst food connoisseurs and Bostonian vegetarians. That’s because Clover, started in 2008 by Ayr Muir and Rolando Robledo as a food truck located near the Kendall/MIT T-stop, is dedicated to providing a seasonal vegetarian menu, with food that is prepped fresh for consumption and under five dollars. Clover is also committed to getting you your food within minutes of ordering.
Located on 7 Holyoke St., it has staked out the prime real estate between the River Houses and the Yard. As such, it’s nearly impossible to find a chance to talk with the staff unless one is trying to place an order. The customers, however, can usually be found gabbing amongst themselves about this peculiar restaurant that seems to have sprung up overnight.
“I like how the atmosphere reflects what the restaurant is—a vegetarian fast food place” said Sophie E. Heller ’14. “The food seems spot-on, especially for a vegetarian.” She added, “I will definitely eat here again.”
As the name suggest, the food is constantly undergoing experimentation and tweaking. “Ever since day one, we have always made mistakes,” said manager Chris Anderson. “But that’s part of Clover—our plan is to make mistakes and to learn from them.”
Customer feedback is especially essential to the process because, according to Anderson, about 60 percent to 70 percent of the customers are repeat buyers. Maybe that’s why, despite the chaotic atmosphere from a constant influx of curious customers, the restaurant feels intimate. It almost seems like a good friendship—constantly changing in its understanding of the other person.
As for the food itself—FM would personally recommend the BBQ seitan.