NYC Superior Construction is a live client site, so click through and try it. The others are concept studies we designed to show the range of what we make.
Every loaf is mixed, shaped and baked on Bay Street overnight. This is what happens while you sleep, and when to show up.
3:00 AMMix and shapeThe night shift folds, divides and shapes every loaf by hand.5:005:00 AMInto the ovenForty minutes at high heat for a crust that crackles.6:006:00 AMDoors openThe first loaves are still warm. So is the coffee.9:00 AMBuns usually goneCardamom knots rarely make it past nine. Order ahead.2:002:00 PMDoors closeThe starter gets fed, and it all starts again at three.
01Country sourdough$9Three-day ferment, dark crust, open crumb.Out at 6:00Wild yeast
Add to Saturday
02Seeded rye$10Caraway, sunflower and a little molasses.Out at 7:00Keeps a week
Add to Saturday
03Morning buns$4Cardamom sugar, rolled at four, gone by nine.Out at 6:20Half dozen $22
Add to Saturday
Pastries, until they’re gone.
Laminated by hand at four and out of the oven by half past six. Most of the case is empty by ten.
The pastry caseOut at 6:30 · Gone by ten
Butter croissant $4.50Folded by hand over three days
Pain au chocolat $5Two bars of dark chocolate
Morning bun $4Cardamom sugar and orange zest
Almond croissant $5.50Filled, then baked a second time
Kouign-amann $5.50Salted butter and burnt sugar
Ham and gruyère $7Grain mustard, black pepper
Fruit galette Weekends$6Whatever the market has that week
Rye chocolate cookie $3.50Flaky salt on top
Ask at the counter for the full allergen list.Boxed by the half dozen to take home.
Saturday’s bread, held for you.
Saturday mornings sell out fast. Pick your loaves by Friday at noon and they’ll be bagged with your name on them, waiting at the counter.
Order by Friday at noon
Pick up from 7 AM
Pay at the counter, no card needed online
Your Saturday order2 items
Fri 10Sat 11Sun 12
Country sourdough$9 each–2+$18
Morning bunsHalf dozen–1+$22
Pickup time
7:008:009:0010:00
Total$40
Hold my bread for Saturday
You’ll get a text when it’s bagged.
Bread for your café or kitchen.
We bake for cafés, delis and restaurants nearby. The same loaves we sell at the counter, on a standing order, at your door before you open.
Ask for the wholesale list
01Delivered by 7 AMWarm from the oven, before your doors open, six days a week.
02Standing ordersSet it once. Change it by noon the day before.
03From ten loavesMix any breads on the list, at wholesale prices.
Come early.
Monday to Friday6 AM to 2 PM
Saturday and Sunday7 AM to 2 PM
Warm breadUsually until nine
Bay Street, Stapleton Staten Island, NY (718) 555-0186
Bring a bag. We’ll fill it.
Concept study. Designed by Plain House to show range. Not a client project.
Open today, 6 AM to 2 PMMorning buns out at sixSaturday orders close Friday at noon
Sixth HourBakery · StapletonOrder ahead26
Family bakery · Stapleton, Staten Island
Bread’s out of the ovenby six.
Sourdough, seeded rye and morning buns, baked before sunrise by the same family every day. Come early for the warm ones.
Every loaf is mixed, shaped and baked on Bay Street overnight. This is what happens while you sleep, and when to show up.
3:00 AMMix and shapeThe night shift folds, divides and shapes every loaf by hand.5:005:00 AMInto the ovenForty minutes at high heat for a crust that crackles.6:006:00 AMDoors openThe first loaves are still warm. So is the coffee.9:00 AMBuns usually goneCardamom knots rarely make it past nine. Order ahead.2:002:00 PMDoors closeThe starter gets fed, and it all starts again at three.
01Country sourdough$9Three-day ferment, dark crust, open crumb.Out at 6:00Wild yeast
Add to Saturday
02Seeded rye$10Caraway, sunflower and a little molasses.Out at 7:00Keeps a week
Add to Saturday
03Morning buns$4Cardamom sugar, rolled at four, gone by nine.Out at 6:20Half dozen $22
Add to Saturday
Pastries, until they’re gone.
Laminated by hand at four and out of the oven by half past six. Most of the case is empty by ten.
The pastry caseOut at 6:30 · Gone by ten
Butter croissant $4.50Folded by hand over three days
Pain au chocolat $5Two bars of dark chocolate
Morning bun $4Cardamom sugar and orange zest
Almond croissant $5.50Filled, then baked a second time
Kouign-amann $5.50Salted butter and burnt sugar
Ham and gruyère $7Grain mustard, black pepper
Fruit galette Weekends$6Whatever the market has that week
Rye chocolate cookie $3.50Flaky salt on top
Ask at the counter for the full allergen list.Boxed by the half dozen to take home.
Saturday’s bread, held for you.
Saturday mornings sell out fast. Pick your loaves by Friday at noon and they’ll be bagged with your name on them, waiting at the counter.
Order by Friday at noon
Pick up from 7 AM
Pay at the counter, no card needed online
Your Saturday order2 items
Fri 10Sat 11Sun 12
Country sourdough$9 each–2+$18
Morning bunsHalf dozen–1+$22
Pickup time
7:008:009:0010:00
Total$40
Hold my bread for Saturday
You’ll get a text when it’s bagged.
Bread for your café or kitchen.
We bake for cafés, delis and restaurants nearby. The same loaves we sell at the counter, on a standing order, at your door before you open.
Ask for the wholesale list
01Delivered by 7 AMWarm from the oven, before your doors open, six days a week.
02Standing ordersSet it once. Change it by noon the day before.
03From ten loavesMix any breads on the list, at wholesale prices.
Come early.
Monday to Friday6 AM to 2 PM
Saturday and Sunday7 AM to 2 PM
Warm breadUsually until nine
Bay Street, Stapleton Staten Island, NY (718) 555-0186
Bring a bag. We’ll fill it.
Open at full size
03
Concept study
Tallgrass Yard Co.
Landscaping · Hudson Valley, NY
Big, square-shouldered type over clipped hedges and striped lawns, a booking card in the first screen, and a season you can price yourself.
Concept study. Designed by Plain House to show range. Not a client project.
Type: Big Shoulders Display and Public Sans
Concept study
TallgrassYard Co.(845) 555-0142Book a yard walk
Landscaping · Hudson Valley, NY
Youryard,handled.
We keep your yard looking good all season. Mowing, cleanups, hedges and planting for homes from Newburgh to Kingston, with one crew on the same day every week.
Free yard walkBooking this week
Pick a day
Tue14Wed15Thu16Fri17
Pick a time
9:0011:302:004:30
Book Thursday at 11:30
Forty minutes. We walk it with you, then send a written plan.
Same crew, same dayNewburgh to KingstonLicensed and insuredBook online in a minuteSame crew, same dayNewburgh to KingstonLicensed and insuredBook online in a minute
One crew on the same day every week, and a yard you don’t have to think about.
01Free yard walkWe meet you on the lawn, see what it needs and listen to what you want from it.
02A written planVisits, prices and the season ahead, in one page you can say yes to.
03Same crew, same dayThe same three faces every week, and a text the evening before.
Six things, done well.
01Weekly mowingMow, edge, trim and blow, on the same day every week.From $45 a visit
02Spring cleanupsBeds cleared, edges cut, the lawn raked out and fed.From $280
03Hedges and shrubsClipped by hand to the shape you want, twice a season or as needed.From $120
04Planting and bedsPerennials, shrubs and fresh mulch, planned with you on a walk.Quoted after a walk
06Snow plowingDriveway and walks cleared before seven on school days.Season contract
Every season, the same crew.
Sign up once and we take it from there: the first cut in April, the last leaves in November, the plow when the snow comes.
SpringMarch to May
Cleanup and first cut
Edging and fresh mulch
Planting beds
SummerJune to August
Weekly mowing
Hedges and shrubs
Watering checks
FallSeptember to November
Leaf pickup, every week
Last cut and aeration
Beds cut back
WinterDecember to February
Plowing before seven
Salt on walks
Planning next season
Build your season.
Pick what you want done and see a monthly price before anyone visits.
Yard size
Under ¼ acre½ acre1 acre2 acres +
What you want done
Weekly mowing
Spring cleanup
Fall cleanup
Hedges, twice a season
Mulch and beds
Snow plowing
How often we mow
Every weekEvery other week
Your estimate
$255a month, April to November
Weekly mowing, ½ acre$180
Spring cleanup, spread out$35
Fall cleanup, spread out$40
Book a free yard walk
Final price after we see the yard. No contract, cancel with a week’s notice.
Newburgh to Kingston.
Both banks of the river, about thirty minutes either side of it. Not sure if you’re in? Send your town and we’ll tell you the same day.
The Hudson, looking south from the Highlands
Book a free yard walk.
Forty minutes, no charge, and a written plan by the next evening.
See open times
Concept study. Designed by Plain House to show range. Not a client project.
TallgrassYard Co.(845) 555-0142Book a yard walk
Landscaping · Hudson Valley, NY
Youryard,handled.
We keep your yard looking good all season. Mowing, cleanups, hedges and planting for homes from Newburgh to Kingston, with one crew on the same day every week.
Free yard walkBooking this week
Pick a day
Tue14Wed15Thu16Fri17
Pick a time
9:0011:302:004:30
Book Thursday at 11:30
Forty minutes. We walk it with you, then send a written plan.
Same crew, same dayNewburgh to KingstonLicensed and insuredBook online in a minuteSame crew, same dayNewburgh to KingstonLicensed and insuredBook online in a minute
One crew on the same day every week, and a yard you don’t have to think about.
01Free yard walkWe meet you on the lawn, see what it needs and listen to what you want from it.
02A written planVisits, prices and the season ahead, in one page you can say yes to.
03Same crew, same dayThe same three faces every week, and a text the evening before.
Six things, done well.
01Weekly mowingMow, edge, trim and blow, on the same day every week.From $45 a visit
02Spring cleanupsBeds cleared, edges cut, the lawn raked out and fed.From $280
03Hedges and shrubsClipped by hand to the shape you want, twice a season or as needed.From $120
04Planting and bedsPerennials, shrubs and fresh mulch, planned with you on a walk.Quoted after a walk
06Snow plowingDriveway and walks cleared before seven on school days.Season contract
Every season, the same crew.
Sign up once and we take it from there: the first cut in April, the last leaves in November, the plow when the snow comes.
SpringMarch to May
Cleanup and first cut
Edging and fresh mulch
Planting beds
SummerJune to August
Weekly mowing
Hedges and shrubs
Watering checks
FallSeptember to November
Leaf pickup, every week
Last cut and aeration
Beds cut back
WinterDecember to February
Plowing before seven
Salt on walks
Planning next season
Build your season.
Pick what you want done and see a monthly price before anyone visits.
Yard size
Under ¼ acre½ acre1 acre2 acres +
What you want done
Weekly mowing
Spring cleanup
Fall cleanup
Hedges, twice a season
Mulch and beds
Snow plowing
How often we mow
Every weekEvery other week
Your estimate
$255a month, April to November
Weekly mowing, ½ acre$180
Spring cleanup, spread out$35
Fall cleanup, spread out$40
Book a free yard walk
Final price after we see the yard. No contract, cancel with a week’s notice.
Newburgh to Kingston.
Both banks of the river, about thirty minutes either side of it. Not sure if you’re in? Send your town and we’ll tell you the same day.
The Hudson, looking south from the Highlands
Book a free yard walk.
Forty minutes, no charge, and a written plan by the next evening.
See open times
Open at full size
04
Concept study
Cordgrass Oyster Room
Seafood restaurant · Charleston, SC
Dressed for the evening: a tide clock in the first screen, the oyster list rated by brine, and the sun’s path drawn over the marsh.
Concept study. Designed by Plain House to show range. Not a client project.
Type: Gloock and Karla
Concept study
CordgrassOyster RoomOpen tonight, 5 to 11Reserve
Raw bar · Lowcountry kitchen · Charleston, SC
CordgrassOyster Room
Eight kinds of oysters on ice, a short menu from the kitchen, and a deck that faces west over the marsh.
Guests2 people
DateTonight
Time7:30 PM
Find a table
The bar keeps twelve seats for anyone without a booking.
Tide clockHigh water at 6:42 PM · Sunset at 7:01
Shucked to order, from eight waters.
Every oyster on the list came out of the water this week, and we open each one when you order it. Start with the local three.
The Cordgrass dozen, our pick of the day40
OysterWaterBrineSizeEach
Bulls Bay Local Salty up front, sweet after Bulls Bay, SC4 of 5Medium3.25
May River Local Deep cup, mild and buttery Bluffton, SC3 of 5Large3.25
Wadmalaw New Small and crisp Wadmalaw, SC3 of 5Small3.50
Chincoteague The saltiest on the list Chincoteague, VA5 of 5Medium3.50
Blue Point Clean, a good first oyster Long Island Sound3 of 5Medium3.25
Wellfleet Briny, with a mineral snap Cape Cod, MA4 of 5Medium3.75
Damariscotta Firm and sweet Damariscotta, ME4 of 5Large3.75
Kumamoto Small and creamy, a little like melon Humboldt Bay, CA2 of 5Small4.25
Shuck hour Tuesday to Thursday, 4 to 6. Every oyster on the list is 1.75.Served with mignonette, cocktail sauce, lemon and saltines.
Lowcountry cooking, kept simple.
A short menu that changes with the boats. The shrimp come from the docks down the road and the grits from a mill upstate.
DinnerTuesday to Sunday
To start
Fried green tomatoes12Pimento cheese, pepper jelly
She-crab soup11Sherry, chives
Hushpuppies9Honey butter, flaky salt
Blue crab dip15Saltines, hot sauce
Plates
Shrimp and grits28Tasso gravy, stone-ground grits
Whole fried flounder36Sweet chili, herbs, lime
Lowcountry boil32Shrimp, sausage, corn, potatoes
Seared scallops34Butter beans, bacon, lemon
Ask about the fish of the day. Shellfish allergies? Tell us and the kitchen will plan around them.
Shrimp and grits28
Golden hourSunset 7:01 PM
The deck faces west.
Rail tables are held for the hour before sunset. Book one up to two weeks ahead.
Sunset tonight7:01 PMBook the rail
Twelve seats, first come.
The bar never takes bookings. Sit down, order a dozen and something cold, and stay as long as you like.
Cordgrass gimlet15Gin, cucumber, lime, a pinch of sea salt
Pluff mud old fashioned16Bourbon, sorghum, orange bitters
Sunset sour15Mezcal, blood orange, lime, egg white
Oyster shooter8Vodka, tomato, horseradish and one Bulls Bay oyster
Twelve wines by the glass, most of them crisp and cold, and local beer on tap.
The back room seats twenty-four.
Rehearsal dinners, birthdays and long Sunday lunches. Tell us the date and we’ll send a menu.
Plan a dinner
Concept study. Designed by Plain House to show range. Not a client project.
CordgrassOyster RoomOpen tonight, 5 to 11Reserve
Raw bar · Lowcountry kitchen · Charleston, SC
CordgrassOyster Room
Eight kinds of oysters on ice, a short menu from the kitchen, and a deck that faces west over the marsh.
Guests2 people
DateTonight
Time7:30 PM
Find a table
The bar keeps twelve seats for anyone without a booking.
Tide clockHigh water at 6:42 PM · Sunset at 7:01
Shucked to order, from eight waters.
Every oyster on the list came out of the water this week, and we open each one when you order it. Start with the local three.
The Cordgrass dozen, our pick of the day40
OysterWaterBrineSizeEach
Bulls Bay Local Salty up front, sweet after Bulls Bay, SC4 of 5Medium3.25
May River Local Deep cup, mild and buttery Bluffton, SC3 of 5Large3.25
Wadmalaw New Small and crisp Wadmalaw, SC3 of 5Small3.50
Chincoteague The saltiest on the list Chincoteague, VA5 of 5Medium3.50
Blue Point Clean, a good first oyster Long Island Sound3 of 5Medium3.25
Wellfleet Briny, with a mineral snap Cape Cod, MA4 of 5Medium3.75
Damariscotta Firm and sweet Damariscotta, ME4 of 5Large3.75
Kumamoto Small and creamy, a little like melon Humboldt Bay, CA2 of 5Small4.25
Shuck hour Tuesday to Thursday, 4 to 6. Every oyster on the list is 1.75.Served with mignonette, cocktail sauce, lemon and saltines.
Lowcountry cooking, kept simple.
A short menu that changes with the boats. The shrimp come from the docks down the road and the grits from a mill upstate.
DinnerTuesday to Sunday
To start
Fried green tomatoes12Pimento cheese, pepper jelly
She-crab soup11Sherry, chives
Hushpuppies9Honey butter, flaky salt
Blue crab dip15Saltines, hot sauce
Plates
Shrimp and grits28Tasso gravy, stone-ground grits
Whole fried flounder36Sweet chili, herbs, lime
Lowcountry boil32Shrimp, sausage, corn, potatoes
Seared scallops34Butter beans, bacon, lemon
Ask about the fish of the day. Shellfish allergies? Tell us and the kitchen will plan around them.
Shrimp and grits28
Golden hourSunset 7:01 PM
The deck faces west.
Rail tables are held for the hour before sunset. Book one up to two weeks ahead.
Sunset tonight7:01 PMBook the rail
Twelve seats, first come.
The bar never takes bookings. Sit down, order a dozen and something cold, and stay as long as you like.
Cordgrass gimlet15Gin, cucumber, lime, a pinch of sea salt
Pluff mud old fashioned16Bourbon, sorghum, orange bitters
Sunset sour15Mezcal, blood orange, lime, egg white
Oyster shooter8Vodka, tomato, horseradish and one Bulls Bay oyster
Twelve wines by the glass, most of them crisp and cold, and local beer on tap.
The back room seats twenty-four.
Rehearsal dinners, birthdays and long Sunday lunches. Tell us the date and we’ll send a menu.
Plan a dinner
Open at full size
05
Concept study
Cendré Hair Atelier
Hair salon · Manhattan, NY
Cendré is the colorist’s word for ash, the .1 in a hair formula. One typeface, black and white photography, a single drop of violet toner on the é, and color only where color is the subject.
Concept study. Designed by Plain House to show range. Not a client project.
Type: Newsreader alone
Concept study
Madison Avenue, New YorkBook
A color and cutting salon on Madison Avenue. We cut on dry hair, keep every color formula on file, and book one guest to a chair.
Book an appointment
CendréCendre
Chin-length bob, cut dry. Color 3.0, glossed with 4.1.
cendré(sahn-DRAY)adjective
1. Of hair color: ash. Cool rather than warm, kept that way by a little violet in the formula.
2. A salon on Madison Avenue.
Nearly everyone who sits in our chairs asks for the same two things: color that stays soft and cool, and a cut that still looks right on the fifth day. The salon is built around both.
We cut on dry hair, the way it falls when you wake up, and refine the line after the wash. It takes longer than cutting wet, so every cut is booked for a full hour and no stylist keeps a second guest waiting.
Every color begins with a strand test and ends with a formula card: the shades, the developer and the timing, written down and kept. When you come back, your colorist starts from the card instead of from memory.
Services
Each price runs from a senior stylist to the creative director. A consultation comes with every appointment.
Cutting
Long or layered cut60 min$185–450
Short cut or bob60 min$165–420
Fringe between visits15 minNo charge
Color
Single process90 min$210–420
Balayage3 hours$380–750
Gloss30 min$95–180
Color correctionBy consultationQuoted
Blowouts and treatments
Blowout45 min$85–160
Event styling60 min$150–320
Bond repair20 min$75
Scalp treatment25 min$90
Color
Ash is the hardest tone to keep. Warm pigment creeps back with every wash, so a cool blonde turns yellow and a cool brown turns copper. We tone with a little violet at the bowl, check the strand in daylight, and send you home with a gloss date as well as a cut date.
Colorists measure depth from 1, black, to 10, the lightest blonde. The digit after the point is the tone, and .1 means ash: cendré.
The cut
A cut should look right on an ordinary morning, after you have styled it yourself. So we shape it dry, the way it falls, and refine the line once it is washed.
Most guests come back after eight to ten weeks, when the shape starts to soften at the ends.
The shapes we cut most often
The bobCut to the jaw or the collarbone, so it falls straight without a flat iron.
Long layersLength kept and weight taken out from inside, so the hair moves instead of sitting.
CurlsShaped dry, one curl at a time, so the shape holds as each curl springs back.
The salon at nine, before the first appointment.
The salon
Twelve chairs, two private suites and tall windows onto Madison Avenue. Mornings are the calmest time to come.
Two private suites. For color corrections, bridal parties and anyone who would rather not be seen in foils.
The quiet hour. Tuesday to Friday before ten, with no music and no small talk unless you start it.
At your chair. Espresso or tea, or a glass of champagne after five.
A first visit
A first cut takes about two hours, door to door. Balayage takes longer, and we tell you how long before you book.
10:00Consultation. We look at your hair dry and in daylight, and ask how you wear it on an ordinary day.
10:15The wash. Warm water, a scalp massage and a treatment matched to your hair.
10:30The cut. With the same stylist from the first section to the last.
11:40The blowout. Styled the way you will wear it, so you can see the shape as it will live.
12:00Out the door. With notes on styling it at home and a date for the next visit.
Weddings
A trial at the salon six to eight weeks before, then our team comes to you on the morning, anywhere in Manhattan.
Trial at the salon
$250
The bride, on the morning
from $650
Each guest
from $180
Travel in Manhattan
Included
Ask about a date
For home
Four bottles made for us in small batches, so color stays cool between visits.
No. 1Gloss serum50 ml, $48Shine without weight, for color-treated hair.
No. 2Bond mask200 ml, $56Ten minutes once a week, for hair that has been lightened.
No. 3Scalp tonic100 ml, $42Peppermint and witch hazel, worked in after washing.
No. 4Violet rinse250 ml, $38The toner from the bowl, mild enough for every wash.
CendréCendre
By appointment
Tuesday to Friday, nine to eight Saturday, nine to six
Madison Avenue Upper East Side, New York
(212) 555-0164
Reserve onlineGive an appointment
A first visit begins with a consultation, at no charge. Arrive a little early and we will bring you an espresso.
Concept study. Designed by Plain House to show range. Not a client project.
Madison Avenue, New YorkBook
A color and cutting salon on Madison Avenue. We cut on dry hair, keep every color formula on file, and book one guest to a chair.
Book an appointment
CendréCendre
Chin-length bob, cut dry. Color 3.0, glossed with 4.1.
cendré(sahn-DRAY)adjective
1. Of hair color: ash. Cool rather than warm, kept that way by a little violet in the formula.
2. A salon on Madison Avenue.
Nearly everyone who sits in our chairs asks for the same two things: color that stays soft and cool, and a cut that still looks right on the fifth day. The salon is built around both.
We cut on dry hair, the way it falls when you wake up, and refine the line after the wash. It takes longer than cutting wet, so every cut is booked for a full hour and no stylist keeps a second guest waiting.
Every color begins with a strand test and ends with a formula card: the shades, the developer and the timing, written down and kept. When you come back, your colorist starts from the card instead of from memory.
Services
Each price runs from a senior stylist to the creative director. A consultation comes with every appointment.
Cutting
Long or layered cut60 min$185–450
Short cut or bob60 min$165–420
Fringe between visits15 minNo charge
Color
Single process90 min$210–420
Balayage3 hours$380–750
Gloss30 min$95–180
Color correctionBy consultationQuoted
Blowouts and treatments
Blowout45 min$85–160
Event styling60 min$150–320
Bond repair20 min$75
Scalp treatment25 min$90
Color
Ash is the hardest tone to keep. Warm pigment creeps back with every wash, so a cool blonde turns yellow and a cool brown turns copper. We tone with a little violet at the bowl, check the strand in daylight, and send you home with a gloss date as well as a cut date.
Colorists measure depth from 1, black, to 10, the lightest blonde. The digit after the point is the tone, and .1 means ash: cendré.
The cut
A cut should look right on an ordinary morning, after you have styled it yourself. So we shape it dry, the way it falls, and refine the line once it is washed.
Most guests come back after eight to ten weeks, when the shape starts to soften at the ends.
The shapes we cut most often
The bobCut to the jaw or the collarbone, so it falls straight without a flat iron.
Long layersLength kept and weight taken out from inside, so the hair moves instead of sitting.
CurlsShaped dry, one curl at a time, so the shape holds as each curl springs back.
The salon at nine, before the first appointment.
The salon
Twelve chairs, two private suites and tall windows onto Madison Avenue. Mornings are the calmest time to come.
Two private suites. For color corrections, bridal parties and anyone who would rather not be seen in foils.
The quiet hour. Tuesday to Friday before ten, with no music and no small talk unless you start it.
At your chair. Espresso or tea, or a glass of champagne after five.
A first visit
A first cut takes about two hours, door to door. Balayage takes longer, and we tell you how long before you book.
10:00Consultation. We look at your hair dry and in daylight, and ask how you wear it on an ordinary day.
10:15The wash. Warm water, a scalp massage and a treatment matched to your hair.
10:30The cut. With the same stylist from the first section to the last.
11:40The blowout. Styled the way you will wear it, so you can see the shape as it will live.
12:00Out the door. With notes on styling it at home and a date for the next visit.
Weddings
A trial at the salon six to eight weeks before, then our team comes to you on the morning, anywhere in Manhattan.
Trial at the salon
$250
The bride, on the morning
from $650
Each guest
from $180
Travel in Manhattan
Included
Ask about a date
For home
Four bottles made for us in small batches, so color stays cool between visits.
No. 1Gloss serum50 ml, $48Shine without weight, for color-treated hair.
No. 2Bond mask200 ml, $56Ten minutes once a week, for hair that has been lightened.
No. 3Scalp tonic100 ml, $42Peppermint and witch hazel, worked in after washing.
No. 4Violet rinse250 ml, $38The toner from the bowl, mild enough for every wash.
CendréCendre
By appointment
Tuesday to Friday, nine to eight Saturday, nine to six
Madison Avenue Upper East Side, New York
(212) 555-0164
Reserve onlineGive an appointment
A first visit begins with a consultation, at no charge. Arrive a little early and we will bring you an espresso.
Open at full size
06
Concept study
Dollop Ice Cream
Ice cream shop · Brooklyn, NY
Good ice cream has little air in it, so everything is heavy: a fat Cooper-style serif, colors taken from the flavors, scoops drawn in code so they sway and hop, and buttons made from things in the shop, from a fudge-dipped drip to a take-a-number ticket.
Concept study. Designed by Plain House to show range. Not a client project.
Type: Caprasimo and Figtree
Concept study
Open today, noon to eleven
More cream, less air.
Ice cream churned every morning on Wythe Avenue, heavy with cream and egg yolks, in flavors that follow the market.
Order pints
dollop
Twelve in the case, six new every month.
Six flavors stay all year. The other six change on the first of every month. October brought sour cherries and the first pumpkins.
Strawberry Buttermilk Market strawberries folded into a tangy buttermilk base.
Salted Pistachio Pistachios ground to a paste here, with a good pinch of salt.
Burnt Honey Honey cooked until it is nearly bitter, then cooled with cream.
Malted Milk Chocolate Malted milk and dark chocolate, with crushed malt balls.
NewSour Cherry RippleNew this month. Sweet cream with ribbons of sour cherry jam we cook ourselves.
NewBrown Butter PumpkinNew this month. Roasted pumpkin and brown butter, with gingersnap crumble.
See all twelve flavors
Cup or cone, same price.
Every scoop is a full four ounces, and two flavors can share one. Taste as many as you like before you choose.
Waffle cone, rolled here all day$1.50 more
Dipped in dark chocolate$1 more
Hot fudge or salted caramel$2 more
SprinklesAlways free
$5.50Kid’s scoop
$7One scoop
$10Two scoops
$13Three scoops
Pints, packed to order.
We fill each pint from the case when you order it, so it tastes the way a cone does. Collect it the same day, or we bring it in a cold bag anywhere in Brooklyn and Manhattan.
The lids are colored by flavor, so you can find yours in the freezer without reading a word.
$14 a pint
The pint club
Four pints on the first of every month: both new flavors and two of your choice. $52 a month, delivered, and you can skip any month.
Join the pint club
Most ice cream is half air.
Air is whipped in as ice cream churns, and air costs nothing, so plenty of it is half air. Ours is a fifth. A pint weighs about fifteen ounces where a pint of half air weighs nine, and it melts slowly on your tongue instead of quickly in the cup.
Pint facts
One pint of Burnt Honey
Weight
15 oz
Air
20%
Butterfat
16%
Egg yolks in every quart
6
Churned
This morning
Batch
3 gallons
Served at
10°F
Ingredients: milk and cream from one dairy in Columbia County, cane sugar, egg yolks, honey, salt.
The hot fudge sundae, taken apart.
Brandied cherrySoaked since July.
Whipped creamWhipped when you order it.
Two scoopsAny flavor in the case.
Toasted almondsSalted the same morning.
Hot fudgeDark chocolate and cream, made here.
Salted caramelAt the bottom, for the last spoonful.
$14, or $24 for one big glass and two spoons.
The cart comes to you.
Weddings, birthdays and long lunches at the office, anywhere in the five boroughs. We bring the cart, a scooper, four flavors of your choice and all the cones.
From $650 for 75 guests
Book the cart
Weekends fill about two months ahead.
Wythe Avenue, Williamsburg.
At North 6th Street, Brooklyn. Open every day from noon to eleven, and until midnight on Fridays and Saturdays.
(718) 555-0142
The line moves fast. When it doesn’t, there is a bench outside, and we bring tastes out to it.
No.48Order aheadWe call your number when it’s packed
Now serving47
Concept study. Designed by Plain House to show range. Not a client project.
Open today, noon to eleven
More cream, less air.
Ice cream churned every morning on Wythe Avenue, heavy with cream and egg yolks, in flavors that follow the market.
Order pints
dollop
Twelve in the case, six new every month.
Six flavors stay all year. The other six change on the first of every month. October brought sour cherries and the first pumpkins.
Strawberry Buttermilk Market strawberries folded into a tangy buttermilk base.
Salted Pistachio Pistachios ground to a paste here, with a good pinch of salt.
Burnt Honey Honey cooked until it is nearly bitter, then cooled with cream.
Malted Milk Chocolate Malted milk and dark chocolate, with crushed malt balls.
NewSour Cherry RippleNew this month. Sweet cream with ribbons of sour cherry jam we cook ourselves.
NewBrown Butter PumpkinNew this month. Roasted pumpkin and brown butter, with gingersnap crumble.
See all twelve flavors
Cup or cone, same price.
Every scoop is a full four ounces, and two flavors can share one. Taste as many as you like before you choose.
Waffle cone, rolled here all day$1.50 more
Dipped in dark chocolate$1 more
Hot fudge or salted caramel$2 more
SprinklesAlways free
$5.50Kid’s scoop
$7One scoop
$10Two scoops
$13Three scoops
Pints, packed to order.
We fill each pint from the case when you order it, so it tastes the way a cone does. Collect it the same day, or we bring it in a cold bag anywhere in Brooklyn and Manhattan.
The lids are colored by flavor, so you can find yours in the freezer without reading a word.
$14 a pint
The pint club
Four pints on the first of every month: both new flavors and two of your choice. $52 a month, delivered, and you can skip any month.
Join the pint club
Most ice cream is half air.
Air is whipped in as ice cream churns, and air costs nothing, so plenty of it is half air. Ours is a fifth. A pint weighs about fifteen ounces where a pint of half air weighs nine, and it melts slowly on your tongue instead of quickly in the cup.
Pint facts
One pint of Burnt Honey
Weight
15 oz
Air
20%
Butterfat
16%
Egg yolks in every quart
6
Churned
This morning
Batch
3 gallons
Served at
10°F
Ingredients: milk and cream from one dairy in Columbia County, cane sugar, egg yolks, honey, salt.
The hot fudge sundae, taken apart.
Brandied cherrySoaked since July.
Whipped creamWhipped when you order it.
Two scoopsAny flavor in the case.
Toasted almondsSalted the same morning.
Hot fudgeDark chocolate and cream, made here.
Salted caramelAt the bottom, for the last spoonful.
$14, or $24 for one big glass and two spoons.
The cart comes to you.
Weddings, birthdays and long lunches at the office, anywhere in the five boroughs. We bring the cart, a scooper, four flavors of your choice and all the cones.
From $650 for 75 guests
Book the cart
Weekends fill about two months ahead.
Wythe Avenue, Williamsburg.
At North 6th Street, Brooklyn. Open every day from noon to eleven, and until midnight on Fridays and Saturdays.
(718) 555-0142
The line moves fast. When it doesn’t, there is a bench outside, and we bring tastes out to it.
No.48Order aheadWe call your number when it’s packed
Now serving47
Open at full size
07
Concept study
Northline Tax & Advisory
Accounting firm · Queens, NY
A firm a business owner would trust with the books at first sight: deep navy and warm white, a single line drawn across the first screen onto the horizon of the boardroom photograph, fees stated plainly, and the first month set out step by step.
Concept study. Designed by Plain House to show range. Not a client project.
Type: Source Serif 4 and Public Sans
Concept study
NorthlineTax & Advisory
(718) 555-0136Client login
Clear books. Calm tax seasons.
Northline is a firm of certified public accountants in Long Island City, for owner-run businesses, landlords and the families behind them.
Book a consultationor call (718) 555-0136
Most of our clients run something: a restaurant, a practice, a building, a studio. We keep their books every month, file every return on time, and pick up the phone when a question can’t wait for April.
Who we work with
Restaurants and cafés
Medical and dental practices
Landlords and property owners
Design studios and agencies
Contractors and the trades
Families with more than a W-2
What we do
Five services, each for a fixed fee agreed before we start. Most clients use two or three of them.
Tax preparation and planningFederal, New York State and City returns for businesses and the people who own them, with planning through the year so April holds no surprises.From $650 a year
Monthly bookkeepingEvery account reconciled by the tenth of the month, and a short report on what the month meant for the business.From $450 a month
Payroll and sales taxPaychecks, withholding, quarterly filings and sales tax returns, for teams of two to fifty.From $150 a month
AdvisoryCash-flow forecasts, pricing, loans and leases, and a second opinion before the big decisions.Quoted after a first call
IRS and state noticesWe read the letter, answer it, and represent you if it goes further.First review free
How we start
First weekA first conversationForty-five minutes at the office or by video, at no charge. We look at last year’s return and how your books are kept today.
Within two daysA fixed fee, in writingOne proposal with one monthly fee that covers everything we discussed. We don’t bill by the hour, so a phone call never costs extra.
First monthYour books, caught upWe connect your accounts, clean up the past year if it needs it, and close your first month together, line by line.
Book a consultation
A year with Northline
Tax season lasts all year here, which is why it never piles up in April. Every deadline is on our calendar, and you hear from us a week before anything is due.
January to March
Year-end close
W-2s and 1099s sent out
Partnership and S corporation returns
April to June
Personal returns
First and second estimated payments
A planning review of the year so far
July to September
Mid-year projection
Third estimated payment
Extended business returns
October to December
Extended personal returns
Year-end tax planning
Next year’s budget, if you want one
From our files
A restaurant group came to us with three years of unfiled sales tax. Six weeks later every return was in, and the penalties had been cut by two thirds.
What we did
Rebuilt three years of sales from the point-of-sale reports, filed every quarter in order, and asked the state to waive the penalties for reasonable cause.
What changed
The group now files every quarter on time, reads one page of numbers a month, and opened its third location with a loan it qualified for on the first try.
Restaurant group with three locations in Queens
Questions we hear at the first meeting
Do you work with businesses outside Queens?
Yes. Most clients are in Queens, Brooklyn and Manhattan, and we work with businesses anywhere in New York State by video.
Our books are behind. Is that a problem?
It’s the most common way people find us. We catch up the past year first, usually within a month, and keep you current from then on.
How do your fees work?
One fixed monthly fee for the services we agree on, set in writing before we start. Tax returns are a fixed fee each year.
Will I always deal with the same accountant?
Yes. Each client has one accountant who knows the file, and a partner reviews every return before it’s filed.
How do I send documents?
Through the secure client portal, by mail, or in person at the office. Please don’t send tax forms by email.
Visit the office
Jackson Avenue, Long Island City, two minutes from Court Square on the 7, E, G and M.
Monday to Friday
9 to 6
February to April
9 to 8, and Saturdays 10 to 3
Telephone
(718) 555-0136
Request a consultation
Your name
Email or phone
What can we help with?
Send request
Concept study. Designed by Plain House to show range. Not a client project.
NorthlineTax & Advisory
(718) 555-0136Client login
Clear books. Calm tax seasons.
Northline is a firm of certified public accountants in Long Island City, for owner-run businesses, landlords and the families behind them.
Book a consultationor call (718) 555-0136
Most of our clients run something: a restaurant, a practice, a building, a studio. We keep their books every month, file every return on time, and pick up the phone when a question can’t wait for April.
Who we work with
Restaurants and cafés
Medical and dental practices
Landlords and property owners
Design studios and agencies
Contractors and the trades
Families with more than a W-2
What we do
Five services, each for a fixed fee agreed before we start. Most clients use two or three of them.
Tax preparation and planningFederal, New York State and City returns for businesses and the people who own them, with planning through the year so April holds no surprises.From $650 a year
Monthly bookkeepingEvery account reconciled by the tenth of the month, and a short report on what the month meant for the business.From $450 a month
Payroll and sales taxPaychecks, withholding, quarterly filings and sales tax returns, for teams of two to fifty.From $150 a month
AdvisoryCash-flow forecasts, pricing, loans and leases, and a second opinion before the big decisions.Quoted after a first call
IRS and state noticesWe read the letter, answer it, and represent you if it goes further.First review free
How we start
First weekA first conversationForty-five minutes at the office or by video, at no charge. We look at last year’s return and how your books are kept today.
Within two daysA fixed fee, in writingOne proposal with one monthly fee that covers everything we discussed. We don’t bill by the hour, so a phone call never costs extra.
First monthYour books, caught upWe connect your accounts, clean up the past year if it needs it, and close your first month together, line by line.
Book a consultation
A year with Northline
Tax season lasts all year here, which is why it never piles up in April. Every deadline is on our calendar, and you hear from us a week before anything is due.
January to March
Year-end close
W-2s and 1099s sent out
Partnership and S corporation returns
April to June
Personal returns
First and second estimated payments
A planning review of the year so far
July to September
Mid-year projection
Third estimated payment
Extended business returns
October to December
Extended personal returns
Year-end tax planning
Next year’s budget, if you want one
From our files
A restaurant group came to us with three years of unfiled sales tax. Six weeks later every return was in, and the penalties had been cut by two thirds.
What we did
Rebuilt three years of sales from the point-of-sale reports, filed every quarter in order, and asked the state to waive the penalties for reasonable cause.
What changed
The group now files every quarter on time, reads one page of numbers a month, and opened its third location with a loan it qualified for on the first try.
Restaurant group with three locations in Queens
Questions we hear at the first meeting
Do you work with businesses outside Queens?
Yes. Most clients are in Queens, Brooklyn and Manhattan, and we work with businesses anywhere in New York State by video.
Our books are behind. Is that a problem?
It’s the most common way people find us. We catch up the past year first, usually within a month, and keep you current from then on.
How do your fees work?
One fixed monthly fee for the services we agree on, set in writing before we start. Tax returns are a fixed fee each year.
Will I always deal with the same accountant?
Yes. Each client has one accountant who knows the file, and a partner reviews every return before it’s filed.
How do I send documents?
Through the secure client portal, by mail, or in person at the office. Please don’t send tax forms by email.
Visit the office
Jackson Avenue, Long Island City, two minutes from Court Square on the 7, E, G and M.
