TODAY@KIT

Do you have a great idea for a new 3pm special? Email us: info@cloverfoodlab.com, or better yet: tell us in person.

Our Quick Pickling class sold out within minutes, but there are still spots in Hot Sauce 101. Visit the website to register.

We just brought back brothy soups. Ask your order-taker for a sample if you haven’t tried today’s.

Michael of CloverHFI is bringing v1 of sopes to Food Dev this Tuesday. 3pm, CloverHUB, open to the public…

We are working Pardina Lentils into the menu this time of year. They hold up great in soups because they don’t fall apart. 

We make Oatmeal each morning from scratch using organic rolled oats. Ask for a sample.

We will be launching Jack’s Abby “Lashes” Lager on 1/21 at 7pm at CloverKND with the brewer himself…

This month: keep your eyes peeled for CloverDTX, our first-ever Boston restaurant!

If you’re bummed about the demise of the Venezuelan Plantain Sandwich this week, there’s still hope. We’re making the black-bean spread as part of our Whole Foods product set. 

Just opened up a bag of Barismo Buena Esperanza. Clean, juicy, caramel-y.