What began as a cold DM became a new core memory and I am so grateful for it. A convergence of food, tennis, and entrepreneurship filled my spirit, and sharing it with my sister Heather made the moment more special.
The Nourish Spot founder and CEO Dawn Kelly reached out to AmNewsFOOD to let us know that her Jamaica, Queens-based family business was returning to the U.S. Open for a fifth year. Knowing the Harlem businesses that have participated previously, like Melba’s and Fieldtrip, I was happy to hear that The Nourish Spot made it to the five-year mark.
Ms. Kelly’s note inspired an investigation into how I could visit the U.S. Open, discovering and registering for Fan Week, only to wait until the last day, Saturday, August 29, to attend. But, yet again, it was all right on time. My sister was in town for work; she registered too, and a visit to the USTA Billie Jean King National Tennis Center would be the perfect location for sister time.
I dressed for the occasion in my whites because, in my mind, this was the closest I was getting to Wimbledon. Skirt set, new Nikes, and my Althea Gibson Radical Dreams pin, and Heather and I were off on the 7 train to Queens.
Now, I love tennis. I grew up taking lessons at the armory on 141st Street with the legendary Arvelia Myers and playing in the Jungle by the Polo Grounds. My sister and tennis? Not so much. However, she does love architecture and had never been to the U.S. Open, so there was still plenty for both of us to take in together.
The last free day before the tournament began seemed to bring the entire city out. People watching was on 10, and tennis skirt outfits seemed to be the uniform of choice. One woman we met from Atlanta took it further with a manicure celebrating tennis: tennis balls, rackets, a court, and a Wilson logo. We struck up one of those easy conversations that happen when “we see each other.” You know what I am saying.
Then came food. The Open always showcases the most coveted eateries in the city. This year’s top billing was Salt Hank’s, the viral French-dipped beef sando, and the return of Coqodaq’s $100 nugget box with caviar. The lines were crazy, but we decided on Korean barbecue bowls from Korilla BBQ, ate, and caught up before walking the grounds to find a practice court.
That was when I saw The Nourish Spot. There was Dawn behind the counter, her smile brighter than the yellow and kelly green she was wearing. She was proud to be there, proud that the business had returned and ready to tell its story.
“I’m a Harlem baby and a Queens lady,” Kelly said. After leaving corporate America, she and her family wanted to build something the neighborhood could “relish and be a part of.” The idea grew from Kelly’s own health journey. “I realized that I couldn’t be the only one in our community that needed access to healthy food, access to real food, real vegetables, real fruit,” she said. The Nourish Spot opened its doors on Sept. 9, 2017.
The transition from employee to entrepreneur required another kind of education. Kelly said her biggest early challenge was learning to run the business “efficiently, effectively, and profitably.” She took business-development classes to better understand balance sheets, profit-and-loss statements, and the mechanics of sustaining a company.
Her path to the U.S. Open began with something much simpler: asking. “One of the things I’m very proud of is [that] I’m very bold in terms of asking for what I want,” she said.
The Nourish Spot’s first major opportunity outside its brick-and-mortar location was providing smoothies during the concerts at Forest Hills Stadium. Once Kelly understood the larger relationships around the venue, she began asking about the Open — through stadium contacts, elected officials, and people she knew from her community and board service. “One day we got a visit from the USTA, and voilà , here we are five years later,” she said.
That fifth year matters. Getting through the door is one thing; being invited back demonstrates that a small business can perform on one of New York City’s largest international stages. Kelly told me The Nourish Spot is the only Black-owned food business vending at this year’s Open.
The menu offered the kind of food Kelly felt was missing from her community: salads, açai bowls, smoothies, lemonades, and other fruit-forward drinks. “If you’re a salad girly, we have a Thankful Turkey Salad that’s all the rage,” she said. The salad combines honey turkey, kale, Craisins, and more with a “proprietary” green dressing. Dawn paired it with a spicy mango lemonade for me. Fab!. And the perfect light bite while at the Open.
We heard that Venus Williams was practicing inside Arthur Ashe Stadium. My sister had never been inside. Watching her take in the architecture for the first time was almost as satisfying as watching the tennis. We sat together, talked, and cheered on Venus. A father and his young daughter sitting in front of us made me smile about the future of the game.
This day now lives in my memory archive: the train ride, walking the grounds, and watching my sister watch Venus play during her first visit to Arthur Ashe Stadium. But it began with Dawn reaching out and inviting me to see what her family had built. Thank you.
After the U.S. Open, the nourishing continues in Jamaica Queens at 107-05 Guy R Brewer Blvd, (718.526.2099). Stop in, support, and stay for the great conversation. I am looking forward to more from Dawn and The Nourish Spot for years to come.
Thanks for reading and happy eating!
Kysha Harris is a chef, culinary producer, and food editor for the NY Amsterdam News. As a consultant and owner of SCHOP!, a personalized food service in NYC for over 23 years, she remains on the hunt for the city’s next great bite. Follow her on Instagram and on Facebook, @SCHOPnyc.
Questions, comments, requests, feedback, invitations! Email us AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram and Facebook, @NYAmNewsFOOD.
