Who?
Influential casting-agent and fashion blogger on her site talesofendearment.com.

What’s the story?
The career of casting director, style icon and fashion blogger Natalie Joos first took flight in 1997, when she quit Belgium and moved Stateside to assist GQ’s Glenn O’Brien. O’Brien introduced Joos to top photographer Craig McDean, who subsequently asked her to manage his studio. After six years, Joos set out to launch a casting outfit of her own. She’s got the expert eye that matches up the right girls to the right shows; it’s this same knack for co-ordination that accounts for her ‘‘féminité joyeuse’, ensuring she’s on every best dressed list going. The Telegraph headlined: ‘Arrivederci, Anna Dello Russo; so long, Susie Bubble; there’s a new queen of street style, and this time she’s a casting agent.’
The List created a special print edition on Natalie, talking about the influence of fashion blogs, money, impressive men, and showing some of her favourite muses she portrayed on her Tales of Endearment site.  On here, Natalie shows her seven Hidden Treasures in New York.

Why oh Why?
‘Maybe tourists don’t run around the city wearing Marni and 10-inch platforms, but that didn’t stop me from cavorting with some fine specimens at the Hudson River Park last Wednesday. The glorious sun brought all kinds of out-of-towners to the pier: a couple from San Francisco, equipped to the teeth with binoculars, maps, cameras and sun hats waiting to board the Water Taxi, topless men in spandex running shorts and shaved legs prancing up and down the boardwalk, unworldly families of eight staring in disbelief at my shoes as if I were a side show attraction. Just goes to show, New York never bores, least of all a New Yorker.’ 

Why I like it?
The Standard Hotel’s gorgeously refurbished top floors are now home to a bar, a cocktail lounge, a hot tub and a rooftop lounge. The décor is sleek, black and shiny on the hot tub and bar side; plush, gold and champagne-colored on the cocktail lounge side; and obscenely airy throughout, with floor-to-ceiling windows and sections of transparent flooring looking down the hotel’s 18 flights.

What’s the story?
‘I have a new coffee addiction now…. I get a double espresso on the rocks in a plastic cup, put honey in it, walk home and pour almond milk over it. It’s my new thing. I’m sure I will get over it at some point and try something new, but for now this is all I’m dreaming of in the morning. And the girls in the coffee place know my order as soon as I walk in!’ – Natalie Joos.

What?
‘We are a small, family owned and operated coffee roasting company with 3 cafes, the first having opened in 2003. Oslo Coffee Roasters selects, sources, and roasts all their own beans in Williamsburg, Brooklyn. Taking pride in being truly local and always fresh, ‘homespun’ Oslo is focused on providing quality espresso, blends named for Nordic Gods, and seasonal rotations of rare and exceptional single origin coffees. We roast in a warehouse on the border between Greenpoint and Williamsburg, sharing space with other local craftspeople. Oslo is focused on sustaining community near and far, sourcing from local businesses, and supporting local organizations and living.’ - JD and Kathy, owners of Oslo.

Why I love it?
‘Balthazar has great fries, amazing shell fish and it’s my parents’ favorite breakfast place when they visit.’

What’s the story?
Opened by Keith McNally in the spring of 1997, Balthazar offers a French menu prepared by chefs de cuisine Riad Nasr and Lee Hanson. Diners can also choose from an extensive wine list, a raw seafood bar, and breads and pastries from Balthazar bakery.

What’s the story?
‘There’s this cold coffee hype going on. A very long, complicated process. I don’t really care about it, but I guess it’s worth checking out. There’s a few places in New York doing it.’ 

What?
The latest and sweetest manifestation of the third wave coffee movement’s focus on precise and innovative methodology, cold brew coffee brings a new type of buzz to summer coffee consumption. The methodology—coffee grinds steeped for 12 to 24 hours in cold temperature—lends itself to a different taste than its traditional counterpart: the temperature and method cause the compounds in the grinds to break down differently, eliminating much of the acidic taste present in hotter brewing methods and releasing more caffeine. The concentrate that emerges is dark,

Why I love it here?
‘I spend a lot of time here. There’s a rooftop pool!’ 
Soho House New York is a private members’ club and hotel in Manhattan. Covering six floors, it is built over 45,000 square feet of an old warehouse building in the Meatpacking District. The club offers extensive facilities; the Restaurant, Club Bar, Drawing Room, Pantry Bar, a 44-seater cinema and a heated rooftop pool.

Loving it ’cause…
Graydon Carter’s place is as much theatre as cullinary experience. On any given evening the restaurant plays host to some combination of billionaires, movie stars, intellectuals and fashion designers, with a rock icon or sports legend thrown in.