Beauty Mark: West Hollywood’s Harroin Salon

“I’ll Cut You,” reads the service menu at this West Hollywood salon, where the stylists frequently take to dressing up like cholas and fresh taxidermy greets people at the front door. Janine Jarman’s uniquely outfitted and irreverent Hairroin Salon is a testament to the 25 year old’s spunk and her energy. The season 3 Shear Genius finalist and Sebastian Professional stylist opened her salon just six months after relocating from her hometown of Huntington Beach in Orange County. Now, she proudly claims that she owns the salon where she always wanted to work.

Much like my own favorite salon, Blackstones in the East Village, Hairroin gives a bit more to their clientele: they help realize their customer’s identities, attracting personalities who desire both capable stylists and counterintuitive aesthetics. No one knows this more than Jarman, who regularly hosts thematic photo shoots for her and her team to showcase both their talent and their personal style.

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While personal style is front and center, Hairroin still puts the client first. “I personally hate hair extensions,” a stylist told me during a recent visit to the centrally located Hollywood salon, “but I understand why they are so popular in LA—everyone has them.” Along with the throngs of girls who come in for their fake-hair fix, many come in search of temporary bang implants, which have become a popular LA trend as well. They sell the removable hair part at the salon, and will trim them for you to achieve the most flattering style. Here, Jarman demonstrates how to take advantage of the non-committal look.

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Industry Insiders: Blackstones’ Joe Mullen, Hair Color King

Chances are you’ve already settled on your resolutions for 2010 (or you’re procrastinating, which is something you’ve resolved to stop doing in the new year). Perhaps it’s hitting the gym more often, or you’ve sworn off swearing, or maybe you’ve decided this is the year you make a big change in your look. Blackstones‘ expert colorist Joseph Mullen suggests that instead of changing your regimen or color to suit your sudden hankering for a total 2010 overhaul, you should first change the long held ideas you’ve had about hair care. The East Village colorist has coiffed Chanel and Fendi models, appeared on many TV shows, handling damsels in tress distress, and now shares his tips for winterizing hair, what he thinks is total bullshit and his own ‘green’ resolutions.

image Mullen’s Flaxen-haired Femmes

With all the hats and the static, I always have the urge to wash my hair more frequently. What ‘s a good way to preserve color in the winter months? Do not wash more often. When you wash your hair too often it washes out the natural oils that you hair needs to be healthy. Dry hair is going to create more static and knots than moisturized hair. Try using a leave-in conditioner in conjunction with your styling products.

People tend to go darker in the winter. Why is this? Do you recommend this? There is a lot of advice out there on choosing your winter hair color- is this a relevant topic? I think it’s bullshit. Going darker in the winter and lighter in the summer reminds me of old lady beauty parlors. Ok, it’s a popular school of thought that in the summer the exposure to sun causes your hair to get lighter. True enough, but it doesn’t make someone platinum blond. And thinking that you should go darker in the winter because you lose your tan is also a very popular misconception. Actually, dark skin tones (tan) have darker hair color and darker eye color. People with fair skin have light hair and eye colors. My advice, do what makes you feel beautiful and be happy. Who cares what season it is!

How often should a person wash their hair on a regular basis? I would say that a typical person should not wash their hair any more then every other day. A couple times a week even. Of course there are some types that produce more oils then others and maybe they need to shampoo more. But even at that I would recommend using a hair powder in between shampoos. Over shampooing DRIES OUT YOUR HAIR!! Add that to the coloring the blow drying and the curling iron and the flat iron and we could have a real mess.

What are some great after-color products what will really keep your hair in good shape? Mild shampoos are best. Sulfate free shampoos are good too because sulfates are harsh detergents that may cause the color to fade more quickly.

Should you change your hair color care routine in the winter as opposed to the regular summer or spring schedule? I don’t think it’s necessary at all.

 What are the winter hair enemies? It’s winter hair season. That means scarves, sweaters and all sort of static-and-knot-causing enemies. I recommend a leave-in conditioner to help eliminate static and knots.

What’s your method to hair color? I am a naturalist through and through and I love beauty in simplicity. Many people ask me why I don’t like to do “creative color”? I say that changing someone’s color and making it look natural and beautiful without appearing trashy or over done is the most creative work we do as colorist.

I know you’ve been doing a lot to green your methods. What are some of your goals? I am trying to get to a point where I do not need to use foils. And when I paint highlights i use plastic wrap sparingly. Since we last spoke, I started using smaller foils and smaller plastic sheets (they come perforated) I used to use 12 x 12 sheets now I am using 6 x 6. Its a small thing but my long term goal is to use no foil or plastic at all.

What is your all time favorite product? Bumble and Bumble Sumotech!!

What has been your favorite memory in your career? My favorite memories of my career involve doing Make Me A Supermodel with Tabatha Coffey. We had so much fun. I love doing the shows. MMASM, She’s Got The Look, Queer Eye and more.   

Sum up the experience at Blackstones. Working at Blackstones is amazing. Zero drama and attitude which makes for an amazing salon experience for the client. We are a little family and we help and support each other every step of the way which makes for Blackstones turning out some amazing hair.

BlackBook Staff Picks: Dining, Drinking, Shopping, & Staying

Here at BlackBook, we pay a lot of attention to where cool customers go out — bars, clubs, restaurants, shops, hotels, you name it. So why not flip the frame and let you see where we go out? Here’s a periodically updated, exhaustive list of hotspots currently favored by everyone at BlackBook, from the mighty bosses down to the humble interns, from the charming local lounges around the corner to the jet-setting temples of luxe living. ● Creative Director – Jason Daniels, The Odeon (NYC) -American Psychos down salmon and steak frites, but the real scene’s on the sidewalk. ● Vice President, Content – Chris Mohney, Agua Dulce (NYC) – Festive outpost feels like Miami, F-L-A.

EDITORIAL ● Senior Editor – Nick Haramis, Motor City Bar (NYC) – Front like you remember how to drive and these 8 Milers might let you hang. ● Features Editor – Willa Paskin, Mayahuel (NYC) – Tequila temple where patrons pay homage to the goddess of agave. ● Writer-at-Large – Alison Powell, Peppermill (Las Vegas) – Vegas institution pushes diner food in front and romantic cocktails in the back. ● Nightlife Correspondent – Steve Lewis, Serpentine (NYC) – Patrick Duffy’s legendary scene uncoils in west Chelsea. ● Assistant Editors – Ben Barna, Jupiter Room (Montreal) – Drink your face off for cheap and dance ’til it aches. Cayte Grieve, Blackstones (NYC) – Foster Ethan Kamer, Joseph Leonard (NYC) – Elegantly distressed Village charmer serving up three solid meals a day. Eiseley Tauginas, Barrow Street Ale House (NYC) – College sports fans and West Village regulars cram into cozy confines. ● Copy Editor – Michèle Filon, Back Forty (NYC) – Manure-free urban farm sates virtuous, albeit rare, healthy food cravings. ● Editorial Interns – Molly Gunn, PDT (NYC) – Somebody told, but still a nice sophisto surprise behind the grunge of Crif. Megan LaBruna, Mercury Lounge (NYC) – Catch a future indie rock god at this rite of musical passage. Toren Curtis, The Vagabond (Miami) – Great indie scene. Even better music. Ashley Simpson, SPiN New York (NYC) – Marginally-more-athletic alternative to beer pong gets its own private club. Averie Timm, Downtown Cipriani (NYC) – Über-scene congregation of A-list supermodels, art stars, and financiers. Food, too. If you care. Annie Werner, Antone’s (Austin) – This revered blues club’s namesake did more for black-white relations than the Oreo cookie. Hillary Weston, The Four-Faced Liar (NYC) – Greenwich Village-proper pub is something out of Middle Earth, or Docklands. Either way: the real deal.

ART ● Art Director – Amy Steinhauser, Mizu Sushi (NYC) – Popular lunch spot for Flatiron media types needing to bitch. ● Assistant Designer – Serra Semi, Momofuku Ssäm Bar (NYC) – Chef-of-the-minute David Chang fancies up Korean burritos and gets avant-garde after 6pm. ● Photography Assistant – Stephanie Swanicke, Canal Room (NYC) – Jersey hordes in the house, but discreet famous faces still rock all night. ● Freelance Designer – Krista Quick, t.b.d (NYC) – Sleek and chic lounge in the heart of Greenpoint.

FASHION & BEAUTY ● Market Editor – Bryan Levandowski, Shang (NYC) – Toronto-bred Susur Lee takes on nouveau Asian small plates at the Thompson LES. ● Fashion Assistant – Wilson Mathews III, Dylan’s Candy Bar (NYC) – King-sized candy shop hypnotizing children and torturing adult waistlines in the UES.

BLACKBOOK MEDIA CORP ● Chairman – Bob Hoff, Voyeur (LA) – The inspiration is Eyes Wide Shut…so yes, there’s lots of leather. ● CEO – Ari Horowitz, Nikki Beach (St. Barts) – An escape into paradise in the middle of, well, paradise. ● Associate Publisher – Brett Wagner, Barrio Chino (NYC) – Chino Latino tequila bar serving up 50 kinds of that devil stuff. ● Director of Finance and Operations – Joe Friedman, Brooklyn Bowl (NYC) – Rock and bowl will never die. ● Corporate Counsel – Drew Patrick, Tournesol (NYC) – Coq au vin and crème brûlée? Oui! Oui! ● Executive Assistant – Bridgette Bek, Tu Lan (San Francisco) – Word-of-mouth dingy treasure serving good, cheap Vietnamese food in a downright crappy location.

ADVERTISING – advertising@bbook.com ● Senior Account Executive – Dina Matar, Ilili (NYC) – Upscale Lebanese moves miles beyond falafel. ● Account Executive – Brian Kantor, Lillie’s (NYC) – Victorian pub with just enough antiquery to make you feel grand. ● Executive Director, BlackBook Access – Gregg Berger, Indochine (NYC) – French-colonial greets uptown-cum-downtown diners. ● Advertising Director – Michelle Koruda, Shorty’s .32 (NYC) – Josh Eden under-promises and over-delivers at this Soho charmer. ● Detroit Account Executives – Jeff Hannigan, The Lodge (Chicago) -Ye old typical Division Street cheese, but always a shameless good time. Kristen von Bernthal, Hudson Bar at Hudson Hotel (NYC) – Acid-trip décor. Sit on a log and rest your drink on a gnome head. ● Midwest Account Executives – Susan Welter, Hopleaf Bar (Chicago) – Andersonville’s best bar. Belgian beers and food meet in a place that’s too smart to be too cool and vice versa. Andrea Forrester, Coast Sushi (Chicago) – BYOB meets the sea at this high-quality Wicker Park sushi spot. ● Southwest Account Executive – Molly Ballantine, Rustic Canyon (LA) – Leave it to the upper-cresty West-siders to show everyone else up with their moody, fashionable darkwood and cream take on the ubiquitous neighborhood wine bar. ● Northwest Account Executives – Catherine Hurley, Coi (San Francisco) – The apotheosis of both the molecular gastronomy trend and the sustainable food movement: ethereal, futuristic flavors in a serene environment. Shawn O’Meara, Nopalito (San Francisco) – ● Sales Coordinator – Celia Ballou, Pink Pony (NYC) – Pseudo-bohemian bistro that’s better for people watching than, like, eating or whatever.

MARKETING ● Marketing Manager – Julie Fabricant, Bottega Louie (LA) – Proof that Downtown is still gentrifying. ● Partnerships & Promotions Manager – Andrew Berman, K & M (NYC) – Former perogie factor converted to current meat market for the indie-rock set. ● Interns – Cristina Girgis, Barbounia (NYC) – Tony Medi with good bones. Interior is all about the arches. Alexandra Vickers, The Slaughtered Lamb Pub (NYC) – Magical enough to overlook the horror movie gimmick.

DIGITAL ● Director of Development – Daniel Murphy, Max’s On Broadway (Baltimore) – Ahhh, good old Max’s I remember you well…well what I can remember anyway. ● Lead Architect – Matt Hackett, Caracas Arepa Bar (NYC) – Arepas, seventeen ways. Venezuela is for carb lovers. ● Developer – Bastian Kuberek, Greenhouse (NYC) – NYC’s first Green club tries to make bottles and models sustainable. ● Developer – Dan Simon, Hudson Terrace (NYC) – Rooftop pleaser for drunk summer afternoons. ● Designer – Matt Strmiska, Uchi (Austin) – Thoroughly inventive and delectable sushi in vibrant environs, compliments of lauded chef Tyson Cole. ● Developer – Sam Withrow, The Knockout (San Francisco) – The vibe is blessedly lawless,prolifically musical and down right hedonistic. Peep tall cans and a sweaty dance floor. ● Quality Assurance Engineer – Sunde Johnson, Melt (NYC) – Brooklyn brunch spot becoming the standard for neighborhood dining. ●Mobile Developer – Otto Toth, Alloro (NYC) – Cacio e Pepe peeps get creative on the Upper East.

BOARD OF DIRECTORS: Bob Hoff, Voyeur (LA). Ari Horowitz, Nikki Beach (St. Barts). Eric Gertler, Matsuhisa (Aspen) – World-famous Nobu chef brings incredibly tasty, stylish, pricy sushi to Aspen. Joe Landry, SLS Hotel at Beverly Hills (LA) – Phillipe Starck and Sam Nazarian mind meld to create a papparazzi-inducing modern luxury hotel in (well, near) BH. Irwin Lieber, Fishtail by David Burke (NYC) – Fresh seafood in the UES by celeb chef David Burke. Dan Pelson, Marea (NYC) – Hopes for a high tide abound at Michael White’s temple to Italian seafood. Barry Rubenstein, Bryant & Cooper (Hamptons) – While it may be trying a little too hard for a classic old-time-y vibe, the steaks are nonetheless quite good. Jack Sullivan, The Raleigh Hotel (Miami) – The local equivalent of LA’s Chateau Marmont.

Beauty Mark: Blackstones’ East Village Cabinet of Curiosities

The power of a new ‘do — plus the right hair color and cut — has to bring you back to feeling like yourself. And a ‘do done right by rad people who can chat you up about interesting things, have their own serious style but can understand your own, and really just get “it” … isn’t that what a city salon experience is all about? There’s a lot of inherent anxiety in the act of stepping into a new salon, even one as reputable as, say, the elegant and perhaps too imposing John Barrett in Bergdorf’s. Then there’s Blackstones, a veritable cabinet of curiosity-cum-salon seated comfortably in the East Village. From the Victorian wigs on the wall to the collection of taxidermy (fish, foxes and more), it’s clear the establishment is very conducive for recalling your own personal style prowess. But the badassness really emanates from colorist Joseph Mullen and owner/stylist/taxidermist Joey Silvestra, two sharp shooters who at once make you feel at home and force you into remembering the time when you were one fly chick, before you got all busy, lost your groove, and let your hair get drab. Just me?

Color – Mullen took down my story first. I’m lazy when it comes to touch-ups. I’ve had a few heavy-handed colorists who maybe had no clue what they were doing or no clue of what I wanted. My piece-y highlights made my hair look thin and drab. I wanted the color to pop. I wanted my hair hues to be less multicolored clown wig, more cohesive. Instead of immediately separating my too-long hair, Mullen artfully searched through my layers and color botch-jobs. He went over some options with me and asked about my lifestyle and what I really wanted. Yes, the man asked me what I wanted, and not only that, he launched into a dialogue about misconceptions about color, and the oft-wrong idea that you should go darker in the winter months. “Usually I think you could go lighter … if you have the right color it really complements a wintry skin tone.” As Mullen “painted” the highlights on, sans foils and using only a few pieces of saran wrap to separate and help process the color, he admitted that he was trying to become more “green” by cutting down the amount of foil and plastic wrap usually necessary to do highlights. “Hopefully soon I’ll get it down so I wont have any trash at all.”

Cut – Silvestra approached me with an idea he already had formulated in his brain. I wasn’t planning on getting a cut, but after we had a conversation about his history and his colorful background, I was hooked and immediately trusting. He talked me off the ledge (me wanting to loose five inches, him promising me I didn’t have to) and started dropping ideas within my comfort zone. “I’d like to do a Bardot bang, do you know what I mean?” Did I? Did he know I had a black and white photo of the hair icon hanging on my cork board? After my hair was washed in front of a repurposed church cabinet (still bearing bible labels), and before the color was completely visible, Silvestra snipped my wet hair and dried it. After it was dry, he gave me the classic dry cut — a method he learned from his time at Tony & Guy.

Verdict – It is the best color/cut and salon experience I have ever had.