mona lisa hair, inc

1818 124th st fl1
college point, new york 11356

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  • Gravity4 Unveils Mona Lisa
    Tuesday Jun 20, 2017

    Gurbaksh Chahal, CEO of Gravity4, called digital assistant Mona Lisa the "most disruptive innovation" of his career in a blog post announcing the news.

    Source: Media Post: Email Marketing Daily
  • ‘Friends From College': Every Character Ranked From Hateable to Hopeless (Photos)
    By Ashley Boucher, provided by
    - Friday Jul 14, 2017

    ‘Friends From College': Every Character Ranked From Hateable to Hopeless (Photos)Keegan Michael-Key’s Ethan and Annie Parisse’s Sam are two married college friends having an affair with each other–an affair that’s lasted 20 years.At one point, her husband Ethan and Sam are making out a floor above her at a dinner party, and at another point Ethan purposefully breaks the vial of IVF treatment that cost them $30,000.Marianna is quirky in a fun way, but she does run the party bus into a bridge on purpose just to make a point, putting her a little farther down the list.Max might be the easiest of the friends to like, especially because his college buds are constantly using him with no appreciation–like when Lisa and Ethan interrupt his birthday dinner, not even realizing it’s his birthday.Read original story ‘Friends From College': Every Character Ranked From Hateable to Hopeless (Photos) At TheWrap

    Source: Daily Dish
  • ‘My Cousin Vinny’ lives on — thanks to a superfan book sequel
    By Kirsten Fleming - Sunday Aug 13, 2017

    Twenty-five years ago, Mona Lisa Vito and Vincent Gambini — fresh from winning his first-ever trial — left a rural Alabama town bound for their native Brooklyn. They drove off, bickering, into the sunset in a 1962 red Cadillac convertible . . . and then the credits rolled on the comedy classic “My Cousin Vinny.”...

    Source: New York Post: Entertainment
  • Alaska Warily Eyes Change Bringing Suburbs and Amazon Boxes
    By KIRK JOHNSON - Friday Aug 18, 2017

    Vast physical distances are becoming less limiting, bringing conveniences but perhaps eroding the state’s special identity.

    Source: NYT > Home Page
  • Saturday Night In ... Bedford-Stuyvesant: At the Center of Change, Cherry’s Unisex
    By GREG HOWARD - Friday Jul 7, 2017

    Saturday night in Bedford-Stuyvesant, Brooklyn, where the salon is an almost always-open witness to a neighborhood in the throes of change.

    Source: NYT > Home Page
  • The Dogpatch winery that is making synthetic wine
    By Esther Mobley - Thursday May 4, 2017

    [...] according to the government, it isn’t a winery. The startup, housed in a Dogpatch warehouse, produces synthetic wine: a petri-dish cocktail of ethanol, water, sugar and various chemical compounds, made not in a vineyard but in a lab. “We could make a Cab here that smells like a Moscato d’Asti,” says Alec Lee, a co-founder of Ava, as he takes me through the lab. The lab is divided into two rooms: one for data collection, one for data execution. In the first, samples of “real” wine are put through machines that perform gas and liquid chromatography and mass spectrometry to isolate and identify their chemical makeup. At $2.7 million, the lead investor in Ava’s seed round was Horizons Ventures, a Hong Kong venture firm that is also a major funder of Impossible Foods, of plant-based burger fame, and Modern Meadow, which biofabricates leather. Both Impossible Foods and Modern Meadow are proposing solutions to a fairly obvious issue: the ethics of how we use animals. [...] displayed behind a glass case, was Mike Grgich’s famous 1973 Chateau Montelena Chardonnay, winner of the Judgment of Paris. [...] they’re tackling Moscato. Synthetic wine would seem at odds with the belief systems of many sommeliers, and ironically, Decolongon had worked at a natural wine bar before joining Ava. “Going into this project I was scared of revealing it to my wine friends,” says Decolongon, who holds a sommelier certification and a level 4 diploma from the Wine and Spirits Education Trust. Lee talks about creating the ultimate delicious flavor profile — what he calls “digitally optimizing wines.” Is this Moscato, saccharine and untoned, what Americans want to drink? “There’s a snobbery in wine that doesn’t correspond with people’s actual taste,” he says. Ava can use an estimated 10 to 100 times less water than a traditional winery would, for starters, but the larger environmental issue is climate change. [...] Ava makes the case for replicating wines — re-creating and sharing specific, famous bottles like the 1973 Montelena. The goal will never be to make counterfeit wines — not pretending to be the ‘Mona Lisa,’ but printing ‘Mona Lisa’ posters. Eventually, Lee and Chua want to create synthetic versions of other luxury food products that, like wine, are resource-intensive, geographically limited and expensive. With just one wine expert on staff, I wonder if Ava can’t understand that the whole reason why people like me like wine in the first place is because it conveys a sense of place in a nuanced and mysterious way — we love it because we can’t fully understand it.

    Source: Wine
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