Page 41 - March & April

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W ith a generous smile, boisterous laugh and
a flower in her hair, you’d never guess that
Abigail Gullo wasn’t born behind a New
Orleans bar. The head “bar chef ” and master
mixologist at the new French Quarter favorite SoBou, Gullo
originally hailed from the Buffalo, New York area. Not that
she wasn’t always a southern gal by heart.
COCKTAIL HOUR:
Getting To Know Abigail Gullo, Bar Chef at SoBou
“I moved around a lot as a kid, spent time in Georgia and
Virginia, which is where I think my personality really kind of
came out. I always say, ‘my best parts are my southern parts,’”
Gullo concludes, with a wink.
Her love of classic cocktails began in her childhood, with a
fascination with the Manhattans preferred by her grandfather.
by Scott Gold + photos by Scott Gold