Haley Traub - Attaboy
Lower East Side, Manhattan
The #1 bar in North America is a hefty title… this kind of pressure would lead the weak astray or inflate egos left and right, but not GM and self-proclaimed (and confirmed) Purveyor of Vibes, Haley Traub. In fact, when we visited Haley on a blistering NYC afternoon earlier this month pre-service, she was setting up the bar herself, hand-squeezing lemons and limes. We learned about her work uniform, favorite orders, and how to handle any and everything while hungover. She whipped us up two killer drinks based on our ask (Attaboy is a no menu bar) and answered all of our questions happily while multi-tasking a veggie burger order at the same time.
Full name, age, where are you from?
Haley Traub — 31 — Minnesota
Was food a big part of your upbringing?
Sure wasn’t! I grew up in the suburbs of Minnesota as the youngest of 3 kids with very young hard-working parents, so meals around our house tended to be of the fast and easy Midwestern variety, aka a lot of meat, starch, and pasta. It wasn’t until I moved to New York for college and started traveling more that my eyes were really opened to the expansive world of food.
What are your earliest memories of dining out?
Lots of chain restaurants, because it’s truly all that was available. TONS of outings with family and friends to Perkins, Applebee’s and Cracker Barrel. That being said, the food and drink scene in Minneapolis has grown exponentially in the past 7-10 years, and I’m constantly trying new and awesome spots when I go home to see my folks. The Twin Cities are home to a beautifully diverse immigrant population and it shines in the cuisine that’s become available.
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
Ditch your ego and take every possible opportunity to learn.
What do you think working in this industry has taught you?
Resilience—from dealing with awful customers to almost being decimated by a global pandemic. We literally work on our feet for 11-12 hours each night, it’s hard not to be tough and dedicated under those circumstances.
What's your favorite dish/drink on the menu?
The beauty of Attaboy is that there is no menu—orders are based off of conversations with guests regarding spirits and flavors to narrow down from our encyclopedia of cocktails—so I have tons of favorites depending on what I’m in the mood for. That being said, I am a sucker for anything with ginger.
What is your favorite place to go out and eat at and what are you ordering?
There’s a spot near the bar that myself and my colleagues have loved for years called Le French Diner. They do the most perfect simple green salad and deviled eggs I have ever had. That and a glass of bubbles and I’m happy.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
5 wine keys, and the hope that I’ve landed on a desert island with a large supply of pet nat.
