TODAY@BUR

If you stop in for breakfast, ask us what soups we are working on for lunchtime. If you get hooked, we’ll teach you how to make it yourself at our next Soup 101 class.

Jenny just launched a new catering option: a Mezze Bar. 15% discount if you want to be an early user and give us feedback. Email: catering@cloverfoodlab.com to learn more.

Michael Docter delivers our beets and carrots via electric bicycle  through snowdrifts. He’ll be at CloverLMA during lunch on 1/19 to help us launch our Hungarian Beet Sandwich. Stop by and say hi.

We are about to launch Tostones as our afternoon special. Stop by for plantains we fry, smash, and fry again.

We are teaching Knife Skills 101 several times this month. Go to www.cloverfoodlab.com to sign up.

We’re testing the Daikon Radish Sandwich starting tomorrow (Wednesday) at CloverHSQ. Learn why this sandwich is not just a sandwich: www.cloverfoodlab.com.

The famous Pushpir sandwich is back for the 3rd year in a row. Look out for it starting Thursday.

Sunchokes are in season (a customer told me he forages for them in Arlington.) Try them on our new Sunchoke Truffle Sandwich.

We are launching a new coffee: a Kenyan from Metropolis Roasters in Chicago. Ayr thinks it tastes like coconut!

Chris in the kitchen just brought back compote for the year. Try Pear Cranberry Compote on our yogurt and granola at breakfast.