Clover Food Lab

496 Massachusetts Ave, Cambridge
(617) 758-8550

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Falafel Skewers with Hummus & House Hot Sauce
Blue Oyster Mushroom Sandwich
Impossible Meatball Sandwich
Classic Breakfast Sandwich
French Fries with Rosemary
Egg and Eggplant Sandwich
Chickpea Fritter Sandwich
French Fries w Rosemary
Baja Mushroom Sandwich
Chickpea Fritter Bowl

Menu

Breakfast Sandwiches
Popover Breakfast Sandwich
House-made popover filled with organic long wind farm tomatoes, Grafton cheddar cheese, fried leeks, smoky tempeh, and a little bit of just mayonnaise.
Impossible Sausage Egg and Cheese Sandwich
Soft-boiled egg, impossible meat breakfast sausage, and provolone cheese on house-made organic pita.
Classic Breakfast Sandwich
Soft-boiled egg, Grafton cheddar cheese, and long wind farm organic tomatoes in a house-made organic pita.
Potato Pesto Sandwich
Seasonal sunflower seed pesto with rotating greens out of Western Mass, topped with smoked local cheddar, crushed, crispy potatoes, and a soft cooked egg.

Breakfast Bowls
Pesto Breakfast (Bowl)
House-made pesto, organic long wind farm tomatoes, a soft-boiled egg, and massaged kale.
Verde Potato Bowl
It starts off with warm heirloom black beans, grown by Charley Baer in ME; a soft-boiled egg; just-made home fries featuring potatoes from Sparrow Arc Farm in VT; pickled jalapeños, pickled red onion, vegan chipotle aioli that lends richness and spice; fresh-cut green onions; and house salsa verde (thank you Jenny from the Clover kitchen for sharing your recipe!).

Baked
Maine Blueberry Muffin
Maine blueberry muffin folded into a batter made bright by local carrots topped with an oatmeal maple crumb.
Popover with Apple Jam

Oats are from Maine
Overnight Oats with Peanut Butter and Banana
Oats soaked in house-made banana macadamia nut milk. Served with crunchy peanut butter and banana.
Hot Oatmeal w/ Apple Compote, Almonds + Cashew Butter
Hot Oatmeal W/ Apple Compote, Almonds + Cashew Butter

Sides
Side of Soft Boiled Egg

Hot Drinks
George Howell's Montecarlos (El Salvador)
Speedwell's Ayarza Natural (Guatemala)
Tandem's Nano Challa (Ethiopia)
Little Wolf's Nano Genji (Ethiopia)
Chamomile Catnip Tea
Choose this after a hard day. Great for unwinding your mind.
Crimson Oolong Tea
Super crowd-pleasing tea with raspberry notes and a bit of caffeine.
Forbidden Forest Green Tea
In between black, green tea, but mild, and sweet.
Golden Monkey Black Tea
Black tea. Zero bitterness. Hard to believe, but true.
Hibiscus Lemongrass Tea
Also known as sun tea and full of vitamin c.
Peppermint and Nettle Tea
Providence-grown peppermint for digestion and nettles for vitamins.
Tiny Leaf Pu'er Tea
Smoky, savory, and fermented tea.

Cold Drinks
Seasonal Lemonade
Clover lemonade made from local seasonal fruit
Black Iced Tea (Unsweetened)
Steeped organic Chinese black tea. Unsweetened.
Hibiscus Iced Tea
Organic hibiscus flowers steeped with a bit of brown sugar

Sandwiches
Chickpea Fritter Sandwich
Falafel sandwich on house-made organic pita with silky hummus, cucumber tomato salad, pickled veggies, five falafel balls, and tahini. Inspired by a trip to Paris and now a Boston icon.
Blue Oyster Mushroom
Our take on a New Orleans style po-boy sandwich. Blue Oyster Mushrooms from Rhode Island (similar taste and texture to oysters), battered with cornmeal from Plymouth. Chris's famous tarragon miso mayo. Kale, simply dressed with lemon. Sliced Maine tomatoes.
Egg and Eggplant Sandwich
Warm eggplant slices and a sliced hard-boiled egg, on house-made organic pita with silky hummus, cucumber tomato salad, and tahini. People scream when we threaten to take this off the menu.
BLT Sandwich
A classic BLT, just-cut tomatoes, lettuce, vegan mayonnaise and smoky tempeh served on house-made organic pita.
The Zucchini
This sandwich features Red Fire Farm zucchini, which is prolific and crisp this time of year, fresh corn we shuck ourselves each day, and shiso, an Asian herb that tastes like a cross between mint, basil, and licorice.
BBQ Pulled Pork (Tender) Sandwich
It has our classic BBQ sauce (inspired by a trip to Texas), pulled pork we sear in-house (using Tender meat made from plants), and a slaw featuring local fennel, onions, and peppers. We dress everything with a creamy dill dressing. (This item is vegan)

Bowls
Chickpea Fritter Platter
Silky hummus, falafel balls, pickled vegetables, tahini, cucumber tomato salad, and two hearty side salads or local greens and a small pita.
Blue Oyster Mushroom Bowl
Our take on a New Orleans style po-boy sandwich. Blue Oyster Mushrooms from Rhode Island (similar taste and texture to oysters), battered with cornmeal from Plymouth. Chris's famous tarragon miso mayo. Kale, simply dressed with lemon. Sliced Maine tomatoes.
Mediterranean Bowl
**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. ***
Verde Rice and Bean Bowl
Jenny (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...we knew we had to build a bowl around her recipe. *** To her warm verde rice we add **Charley Baer's heirloom black beans grown in Maine, pickled carrots and red onions, tostones (fried smashed plantains), fried jalapeños and a sprinkling of scallions.** For drizzling: **a smoky vegan crema sauce.**

Sides & Snacks
Falafel Skewers with Hummus and Green Tahini
Eight house-made falafel balls, crisp on the outside, bright green with herbs on the inside, threaded onto a skewer. Served with house-made hot sauce, house-made silky hummus, and pickled veggies. Great as a meal or as a snack to share with a friend.
Hummus with Za'atar and Olive Oil
House-made silky hummus, zaatar, and olive oil.
Pita Bread
Fluffy organic pita baked daily at cloverhub using Maine grains and king Arthur wheat.
Chickpea, Roasted Red Pepper and Eggplant Salad
Chickpeas, with Roasted Red Peppers and Roasted Eggplant, fresh herbs
Warm Z'attar Bread
Clover Homemade Pita warmed w Z'attar and Olive oil.
Side of Hard Boiled Egg
Local Maine Farms Egg, Hard Boiled.
French Fries with Rosemary
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.
Fancy Hummus with Dipping Rainbow Carrots Pita
Rainbow carrots from winter moonroots, with silky hummus, made in-house, and from organic local chickpeas garnished with our chickpea roasted red pepper eggplant salad.

Kids Menu
Toasted Tomato Cheese
Housemade organic pita, Grafton cheddar cheese, and organic tomatoes.
PB & Seasonal Jam
House made organic pita, Teddie peanut butter, and seasonal jam.
PB & Maple Banana Sandwich
House-made organic pita, maple syrup, and Teddie peanut butter.

Cold Drinks
Iced Coffee
Small batch George Howell coffee crash-brewed over ice.
Seasonal Lemonade
Clover lemonade made from local seasonal fruit
Hibiscus Iced Tea
Organic hibiscus flowers steeped with a bit of brown sugar.
Black Iced Tea
Steeped in-house daily with organic Chinese black tea. Unsweetened.

Hot Drinks
George Howell Coffee
Premium single-origin coffee, made as a pour-over-chocolatey, nutty, and bold. Grown on Montecarlo estate in El Salvador, roasted by George Howell in Massachusetts.
Speedwell Coffee
Premium single-origin coffee made as a pour-over - roasted by Derek Anderson at speedwell in Massachusetts. Farm and country of origin change seasonally.
Tandem Coffee
Premium single-origin coffee made as a pour-over - roasted by will pratt at tandem in Maine. Farm and country of origin change seasonally.
Little Wolf Coffee
Premium single-origin coffee made as a pour-over - roasted by Chris Gatti at the little wolf in Massachusetts. Farm and country of origin change seasonally.
Hibiscus Lemongrass Orange Peel Tea
Also known as sun tea. Full of vitamin C.
Peppermint and Nettle Tea
Rhode Island grew herbal tea.
Golden Monkey Black Tea
Rare premium black tea sourced from China with malty and peachy notes.
Crimson Oolong Tea
Rare premium oolong tea sourced from Vietnam with caramel sweetness.
Tiny Leaf Pu'er Tea
Rare premium puer tea sourced from China with funky and woodsy notes.
Forbidden Forest Green Tea
Rare premium green tea sourced from China with minty notes.

Soups
Roman Tomato Soup
Made with canned tomatoes, mashed potatoes, lots of olive oil, and garlic. The frittata di patate ends up looking kind of like a cake. Our Roman tomato soup is an homage to that food memory.
Corn Chowder
Milk, potatoes, and beautiful local corn from Verrill Farm in Concord, garnished with Fresno chiles and green onions.

Desserts
Chocolate Chip Cookie
A classic melt in your mouth chocolate chip cookie made fresh.
Cowboy Cookie
A popular cookie in Texas, buttery and delicious, a must try. Contains, Nuts, Eggs, and Butter

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Recent Reviews

ㄧWhen I walked into the store, a waiter came over to inquire and order. This person ordered a set meal (sandwich, fries and drink), and chose the Chickpea Fritter for the sandwich. The fried chickpeas were served with a lot of lettuce. , cucumber and salad dressing, added to the sandwich, although it is refreshing but relatively tasteless, but I personally don’t like the falafel too dry. The rosemary fries didn't have much seasoning or saltiness, but I personally thought...
October 2024
interesting vibe, sort of "annoyed this job isn't even more automated" food is solidly tasty but totally unsurprising. prices are a little high for what it is; likely not worth a visit for that reason.
September 2024
Groovy spot, vegan friendly. Samples were nice, ambience nice. One in our party said “My sandwich was among the best vegan sandwiches I’ve ever had. Amazingly like pork BBQ but plant based.”

Vegetarian options: All vegetarian, many things vegan.
September 2024

More Reviews

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Clover Food Lab

496 Massachusetts Ave, Cambridge, MA 02139
(617) 758-8550