Helmed by Karl Franz Williams, 67 Orange Street in New York City’s Harlem neighborhood pays homage to a long-gone venue called Almack’s Dance Hall. Opened in the 1840s in the Five Points area of lower Manhattan, the basement-level hotspot was known to be one of the first Black-owned businesses in New York City. Its address was 67 Orange Street, a road renamed as Baxter in 1854. The modern-day 67 Orange is a softly lit speakeasy that serves high-end cocktails alongside bites like this slider trio.
Courtesy David Libespere, general manager, 67 Orange Street, New York City
- ½ cup buttermilk
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup flour
- Canola oil, to fry
- 1 6-ounce chicken breast, sliced into three pieces
- 3 potato buns
- Avocado slices
- Chipotle Mayo, to taste (recipe follows)
Pour buttermilk into large bowl. In separate bowl, whisk together cayenne pepper, paprika, salt, pepper and flour.
Add about 2 inches canola oil to frying pan, and warm over medium heat. Dip each piece of chicken in buttermilk, dredge in flour mixture and place in pan. Fry about 3 minutes, and flip. Continue to cook until golden brown, about 4 more minutes. Transfer chicken to paper towels to drain.
Split potato buns in half horizontally and place cut-side down in clean frying pan. Toast just until golden, about 10 seconds.
To assemble, place avocado slices in even layer on one side of slider buns. Top with chicken. Spread chipotle mayo on top half of buns, to taste. Makes 3 sliders.
Use blender or food processor to combine 1 cup mayonnaise, 2 tablespoons chipotle peppers in adobo sauce and 2 garlic cloves.
Libespere recommends a cocktail called The Ilegal. A mix of blended Scotch, ginger syrup, lime, pink guava and black Himalayan salt that gets topped with a float of Ilegal Mezcal, its assertive flavors won’t fade next to this boldly spiced dish. For a simpler drink with similar flavors, try a Penicillin. It’s a classic cocktail that features blended Scotch, honey syrup and lemon, with a float of peated Scotch.
A light-bodied red like Gamay would provide enough fruit and tannins to wrap around the complex flavors of these sliders, but bubbles and fried chicken also are a classic combination. A crisp, bright Brut Champagne would be great. Even better? Combine the two ideas and opt for a Lambrusco.