In an era where digital saturation is prevalent, it’s straightforward to manage one’s outreach; however, Z holds firm to the belief in connecting with our community and neighbors. “This is our game,” states Z. “This is the game of life, and we are all in this together.” OurChess serves as a gathering based on inclusivity and accessibility, also hosting events in Harlem and Lower Manhattan. It remains always free to the public and emphasizes learning—“each one, teach one.” It had been quite a while since I engaged in chess, but my enthusiasm drew me in, fueled by my long-held admiration and the chance to explore unfamiliar territory.
Antilles Cafe, the home of OurChess, is just as integral to the club’s essence as the players who attend weekly. Chefs Erick Nicoleau and Dru Goicochea launched the café in 2024, swiftly establishing it as a community fixture and a third space centered on community engagement. The two friends have devoted their lives to nurturing the cultural heritage of the African diaspora, blending their Haitian and Dominican roots with a myriad of influences from music, culture, and vivid flavors. Their creative menu intertwines these diverse worlds, offering vibrant dishes paired with ongoing community events that honor and uplift Afro-Caribbean traditions. Every individual who enters their doors is acknowledged, served, and listened to.
My Saturday routine consists of frequent gatherings and camaraderie with my new chess family over delicious food. At Antilles, our group indulges in various dishes from griot, a traditional Haitian delicacy of marinated and fried pork, to the duo’s interpretation of the classic Vietnamese banh mi, featuring salt fish, a common ingredient in the Caribbean diaspora. A typical side is a generous scoop of homemade pikliz, a Haitian topping of pickled shredded cabbage, carrots, sweet and hot peppers, along with plenty of crispy, golden tostones.
Antilles refreshes café favorites with a creative menu that pays homage to their Caribbean heritage. Among the highlights is the Plantain Brulee latte, a smooth coffee beverage that showcases the caramelized sweetness of ripe plantains, enhanced by floral vanilla, aromatic spices, and a caramelized sugar finish. Citrusy Morir Soñandos, a creamy Dominican drink nicknamed “to die dreaming,” is frequently compared to a creamsicle. I choose the house-brewed sorrel iced tea that chef Erick sweetens with his homemade lime syrup.
