Haircut
Wash, cut, style. We use shears, not clippers, wherever possible. Every cut ends with a hot towel and a tonic massage.
12
chairs. No waiting room.
The shop
We opened the doors in 2014.
James Mitchell had spent eighteen years cutting hair in London, Milan, and a small shop in Brooklyn where he learned that speed impresses no one. When he found the Madison Avenue space — a narrow room with tall windows and good light — he called Marcus, who he'd trained a decade earlier, and asked if he wanted to build something that took its time.
They stripped the place down to the brick. Put in twelve chairs, no more. Found a barber who knew how to sharpen his own razors. Another who could shape a beard without rushing. The idea was simple: do less, do it well, and charge what it's worth.
We still don't take walk-ins during peak hours. Not because we're exclusive. Because a good haircut doesn't happen in fifteen minutes.
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Barbers on floor