William Li

1 week ago | townandcountrymag.com | William Li

Which of these new hot spots will you try first? By William LiPublished: May 3, 20256 Restaurant6 Restaurant, nestled on the corner of Court and Nelson streets in historic Carroll Gardens, brings a fresh perspective to Brooklyn's dining scene. Owner Kirk Love, executive chef Nico Bouter (formerly of Flora Bar and Eleven Madison Park), and beverage director Eric Torres (previously of Agern and Other Half) have created an experience blending thoughtful cooking with personal hospitality.

1 month ago | townandcountrymag.com | William Li

In our age of instant gratification, rapid-fire renovations are the norm. That’s what makes what New York–based interior designer Markham Roberts has achieved in a 19th-century Georgian-style Belgravia mansion—one of London’s largest private residences—so extraordinary.

1 month ago | elledecor.com | William Li

Butter is back, and this time it's not content to play a supporting role. The once-overlooked kitchen staple has glided from the sidelines to center stage, transforming from mere bread companion to a celebrated headliner of our culinary obsessions. From the elaborate butter boards that have replaced charcuterie spreads all over Instagram to restaurants showcasing giant mounds of butter like trophies of decadence in the middle of their dining rooms, butter has gone from ordinary to extraordinary.

1 month ago | yahoo.com | William Li

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links."Butter is back, and this time it's not content to play a supporting role. The once-overlooked kitchen staple has glided from the sidelines to center stage, transforming from mere bread companion to a celebrated headliner of our culinary obsessions.

1 month ago | elledecor.com | William Li

In un'epoca in cui tutti si professano critici gastronomici e i bot per le prenotazioni si accaparrano i tavoli più caldi prima che i comuni mortali riescano a prenotarli, c'è ancora una frontiera dell'esclusività culinaria che non può essere comprata o automatizzata: l'ordine fuori menu. È l'ultima trovata degli addetti ai lavori, quello scambio di battute tra un cliente abituale e un cameriere, quel sottile cenno che segnala l'appartenenza a una società culinaria segreta.