From chef Matt Jennings: “With their flagship brick and mortar location in Harvard Square bound to open any day now, Clover Food Lab has already cemented themselves as part of the food scene in Boston, thanks to their mobile format: the Clover Trucks, which spread the same vegetables-are-good-for-you-food-gospel, from multiple locations, most notably, adjacent to the MIT campus near the Kendall T-stop.

What are all the nerds in such a tizzy about? Well, how about everything from a breakfast of corn fritters, freshly baked banana & fig muffins, hearty breakfast sandwiches, or a lunch of homemade Concord grape lemonade and spicy chickpea salad? Full and heavy sandwiches, hearty soups and stews, and salads made with local vegetables are all frequent visitors to the menu as well.

So what if it’s vegetarian cuisine? This is a menu of simple, locally sourced vegetarian fare for breakfast and lunch; unique, fresh-made drink; and solid, low prices, able to please everyone from student to sophisticate. Rosemary French fries, golden and crispy and with a local Price Edward Island pedigree, tempt those in line as the aroma wafts over the crowd (and there always is one) and across Kendall Square.

The brainchild of MIT graduate Ayr Muir and chef Rolando Robledo (a former Johnson & Wales chef/ instructor), this group of feel good food trucks is on the move (literally and figuratively), they have just opened their second truck in Dewey Square (near South Station), and are about to cut the ribbon on their first non-mobile location in the former Harvard University Housing Office, at 7 Holyoke Street in Cambridge. While the street food and food truck trends may come and go, I think Clover is here to stay- and you will too, after your first visit.”