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Though South Slope is getting more chichi by the week, this stalwart barber has yet to be ousted by a wine bar, patisserie, or mid-century modern-furniture shop. His fluorescent-lit storefront's worn linoleum floors, ancient wood paneling, and coin-operated children's fire-truck ride—a relic of the space's earlier incarnation as a diner—is in stark contrast to the sleeker salons further up Seventh Avenue. But octogenarian Ercole Riccardelli (“Eddie” to his regulars) offers inexpensive haircuts and hot-foam shaves indebted to the ways of yore. He moves slowly (a basic haircut can take 45 minutes) but precisely, and the sinks that face his red-leather swivel chairs are lined with tonics and talcs from a bygone era: Pinaud Clubman, Vitalis, Osage, Stephan's. Riccardelli, who previously worked in Manhattan and Bay Ridge, has more than half a century's worth of experience in the tonsorial trade. He hails originally from Italy and learned to lather, snip, and buzz from his grandfather back in Naples. — Lexi Dwyer