The menu at Cafe Clover was meticulously designed with the help of a nutritionist aiming to shave off calories wherever possible. The kitchen’s use of unusual ingredients guarantees a worthwhile discovery or two. White lentils, for instance, in a truffle risotto. Or teff, from Ethiopia, served as a remarkably light multilayered crêpe cake, making a persuasive case for toppling quinoa as ancient grain of choice. Enjoy in moderation!