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European Barbershop

Opening Hours
Today: 9am–7pm
Thurs:
9am–7pm
Fri:
9am–6:30pm
Sat:
Closed
Sun:
10am–5pm
Mon:
9am–7pm
Tues:
9am–7pm
Location
113 East 31st Street
Neighborhoods
European Barbershop 1 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad

Although this small yet inviting barbershop is relatively new to Midtown East, Boris Sufayev—originally from Tel Aviv and a New Yorker since 2000—has fifteen years of experience in the barbershop business, much of which he spent in his previous barbershop at Fulton and William Street. The formula to his success, however, has not changed. “You have to be a good haircutter” Boris says, “give customer service, good atmosphere, a nice cozy place.” Perhaps most importantly of all, clients look for “a good conversation” while they are getting their hair cut.

One could easily be confused by the “Shoe Repair” and “Watch Repair” signs that accompany the European Barbershop’s exterior. Yet the explanation given by the attentive-to-detail Boris is quite simple. The space of the haircutting salon used to be entirely occupied by the shoe and watch repair store of his father for twenty five years, until in early 2015 he also made space for Boris to establish European Barbershop. So one can not only come out with a dashing haircut, but with their shoes repaired and a copy of their keys for safe-keeping. And, of course, that smile that comes after a pleasant chat.

Location
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European Barbershop 9 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 10 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
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European Barbershop 12 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 13 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 14 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 15 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 16 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 17 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
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European Barbershop 1 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 2 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 3 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 4 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 5 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 6 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 7 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad
European Barbershop 8 Barber Shops Locksmiths Restoration and Repairs Murray Hill Nomad

More places on 31st Street

Lost Gem
Hyatt Herald Square 1 Hotels undefined

Hyatt Herald Square

All my assumptions about the Hyatt Herald Square were dashed upon entering the lobby. I assumed that the Hyatt Herald Square, as part of such a well-known, far reaching hotel brand, would be a reasonably generic, glamorous hotel like one would find in any other major city. I could not have been more wrong. As soon as I stepped inside and saw the fascinating art pieces, chic espresso bar, and unique layout, I realized that this was something special. The concierge is hidden at the back of the lobby, rather than the front, which invited me to explore the lobby’s many treasures before speaking to the staff. A series of clocks on the wall, inspired by Salvador Dali and echoing the shape and color of gourds, displayed the time zones of all the major fashion capitals. Plug ports were located by every seat so that guests could easily rejuice phones or work on laptops. Winding my way to the back, I met Nina Jones, the director of sales and marketing. She explained that all the main Hyatt hotels try to draw inspiration in their décor from the surrounding area’s history and culture. For the Hyatt Herald Square, that means drawing on the publishing and fashion worlds. Nina pointed out that the front desk was made from layers of old newspaper, and the brightly colored books creating a rainbow on the back wall were influenced by media and fashion. Nina went on to say that “Herald Heart, ” the spiraling mobile at the entrance, is made up of 151 sentences, carved from wood, representing the past and present of Herald Square. Having spoken with executive chef Gunnar Steden at Up on 20, I knew that the cuisine at the Hyatt uses local ingredients as much as possible and that even the snack counter around the corner stocks mostly treats from the Tri-State area. As I sipped on a Double Standard Sour in a classy pink hue at the lobby bar, Nina wowed me with the fact that most of the surfaces in the lobby are made from repurposed water tower wood. I left the Hyatt that day feeling like I had received a lesson in the history and culture of New York, as well as having been given a dose of highly-honed hospitality.

Lost Gem
Osamil 1 Korean undefined

Osamil

It appears that only a few short weeks after opening Osamil in the early fall of 2016, the three partners of Nomad Izakaya have another hit on their hands. At 5: 00pm when Tom, the photographer for Manhattan Sideways, and I walked in, there were a few people milling about at the impressive white marble bar. By the time we left, about an hour and a half later, there was not a seat to be had upfront, and the tables for dinner were rapidly being filled. Both Nathan, the manager, and Moku, one of the owners, greeted us with big smiles, enthusiastically showing off the beautiful decor. Staring at the front mural - with 5th Avenue and 31st Street signs painted on it - Nathan enlightened us that O-sam-il means 5, 3, 1 in Korean. From their doorway, one can see the real signs outside. The numbers have added significance, because in addition to being on 5th and 31st, the restaurant's address is 5 West 31st. When the team first found this space, they had to strip everything down. When they came upon the brick wall on one side, they decided to sand it and leave it exposed. The end result is a checker board design that is strikingly different than other spaces I have seen. A Korean friend of Moku's did the mural on the rest of the wall. "We told him to do whatever he wanted - to use his imagination. " Moonsub Shin did just that, creating a soft gray design that is soothing and beautiful. The wood tables and short stools are spread down the middle of the restaurant with a few booths along the edges. Liquor lockers span the entire opposite wall, filled with customer's personal alcohol. Be it a fine bottle of Scotch or a vintage wine or bourbon, customers are welcome to store whatever they would like in their secured cubby - for a small corkage fee. Straight in the back lies the open kitchen where Chef David Lee performs his magic. Osamil is different from more traditional Korean eateries found just a few blocks away. Here they are striving to be more "modern and upscale" while still being reminiscent of a typical Korean barbecue restaurant. After showing us around and chatting about Osamil, Nathan and Moku invited Tom and I to take a seat at the bar to await some dishes that we could photograph. Little did we realize that the presentation of these dishes would last for a delightful forty-five minutes. The first to arrive was a sizzling plate of cured shrimp, sauteed shishito peppers with broccoli rabe, and beef tartar. Each dish was presented on a unique plate as a culinary work of art. It was not long before a medley of grilled mushrooms and a large marinated lamb chop covered in a mix of herb and pine nuts were placed in front of us. While we watched Gelo, the bartender, whip up several intriguing cocktails, a 100-year-old oak board was put before us with a very large, crispy port shank. A knife and fork stuck out from the top and the shank was surrounded by a shaved apple salad, lettuce leaves, and three small bowls with an array of pickled relishes. Once Tom had finished taking photos of this impressive meal for two, he was instructed to grab a lettuce leaf and fill it with meat, salad, and a relish of his choice. It was great fun and, he assured me, very tasty. There is no doubt that Osamil is off to a fine beginning.

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