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May ‘14: leased 155 Bank St. Almost 5 years since, we will be serving our last diners on April 13.

‘Til we lock the doors for the final time, we hope you can join us for a drink, a meal, or even a chat.

Thank you for your support,

West and Danielle pic.twitter.com/PKGgTW2TwW — clover food | drink (@CloverFoodDrink) March 13, 2019

“With our lease up for renewal, we had to consider many factors,” de Castro said in an interview with this newspaper. “While business was steady, our dinner services remained unpredictable. It was never enough for me to bring in extra staff to take some of the load off me. And in turn, I worked pretty much every single service on top of everything else needed to be done for the restaurant … I’m exhausted physically and mentally.”

De Castro added that she has put off knee surgery for too long, and closing the restaurant will allow her to have her operation.

“All in all, business was good enough to ensure we paid all our staff, our suppliers, licences, rent and utilities … and our taxes,” she continued. “And we were able to stick to our ethos of sourcing sustainable and local proteins, and supporting small, local independent businesses. We’re proud to be able to close on our own terms. Not a lot of businesses can say that at the end of the day.”

Clover earned a strong reputation soon after it opened. De Castro, who before opening Clover was the sous-chef at the vegan dining destination ZenKitchen, cooked appealing, thoughtful, elevated comfort food, and photos of her weekly special burgers, posted on social media, were sure to prompt cravings.