As you know, OpenTable acquired Foodspotting in 2013, not only for its amazing content, but also for its incredibly loyal and engaged community. Since then, you’ve been instrumental in how friends and experts alike discover the best dishes across the world, and for that, we just want to say thank you.

But as the saying goes, all good things must come to an end. After much deliberation, we have chosen to discontinue the Foodspotting app and website in early May. If you’d like to keep all the photos you’ve captured over the years, we encourage everyone to take this opportunity to download your content. Click here for details

On behalf of our entire team, thank you again for using our product and for all the feedback you’ve provided along the way–we couldn’t have done it without you. If you have any questions or concerns, let us know and we’ll be sure to follow up directly.

2009年より運営してまいりました Foodspotting ですが、2018年5月上旬をもちましてサービスを終了させていただくこととなりました。

OpenTable は Foodspotting のコンテンツの素晴らしさ、コミュニティの絆を高く評価し、2013年に買収いたしました。以降、皆様のお陰で地元や旅先での美味しいものを発見、共有するお手伝いを続けていくことができました。これまでご愛顧いただきましたこと、心よりお礼を申し上げます。

お客様がこれまでに投稿された画像につきましては、パソコンから一括ダウンロードする機能を提供させていただきます。詳細については、 こちら でご案内させていただきます。

サービス終了に伴い、皆様には多大なご迷惑をおかけいたしますことを深くおわび申し上げます。本件に関するお問い合わせは こちら より、お願いいたします。長らくのご利用、誠にありがとうございました。

  • Spotted in Denver! Top Chef: The Tour

    Editor's Note: Today's post is by lovely foodspotter Grace Boyle who recently attended the Bravo Top Chef tour event when it visited Denver. Follow Bravo on Foodspotting to see dishes recommended near you by Top Chef contestants!

    The sun was beating down on Mile High City in picturesque Larimer Square where Top Chef: The Tour was being held. It was hot.

    Excitedly, I approached the white tents, waiting for the cook-off. As we entered, Top Chef All Star winner Richard Blais and local Vail sweetheart Kelly Liken of Top Chef Season 7 staked out at their respective cooking tables as the crowd whistled and clapped.

    Each chef was given ten different ingredients and was allowed to bring a local ingredient from home. The main menu item? Fish. (A little ironic as we’re not coastal...)

    Richard brought dry ice as his secret ingredient to mix things up. With a packed house watching, the timed event began.

    Kelly’s dish included an orange and lime citrus salad with pickled cabbage. “She’s not cooking anything,” Richard joked about Kelly's final creation, a salmon salad served crudo, which means “raw” in Spanish. When asked what she would drink with her dish, Kelly exclaimed “I would drink tequila!”

    Richard broke out avocado to cool over the dry ice. He lightly cooked his salmon on one side and served it with fennel and fresh cilantro. Kelly’s dish was fresh and cooling; Richard’s was creative and different.

    The audience and judges got to taste test the goods. For our round (there were three), Kelly’s saucy, citrus salad won over the crowd on a hot day, but Richard ended up winning Denver overall.

    My favorite part of the event was getting to see Richard’s humor and ability to work the crowd. Kelly has been running her namesake restaurant for seven years and her local girl charm was witty and endearing. After all, they’re humans too and these events help us interact with them, learn about the show, their favorite dishes and what they're up to post-Top Chef.

    Check out the rest of the tour dates to see when they’re coming to a city near you!

    Grace Boyle is a Business Manager for Lijit. She writes about her passion for food on Grace(Full)Plate. Follow her on Twitter @gracekboyle and @gracefullplate.

    All photos by the author.

    Posted by Amy Cao in Spotlight on May 13, 2011
    • almost 7 years ago.
      this looks so much fun! I'm very excited for their DC stop :)
    • 4 months ago.
      Looks like fun.