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。

  • Spot Cocktails like a Pro: Tips from Daniel Kent of Locanda Vini e Olii

    Many of you share more than photos of food on Foodspotting, which is why our second set of spotting tips & tricks are from our friend Daniel Kent, bartender/cocktail savant at Locanda Vini e Olii in Brooklyn, NY. Daniel's advice touches on color, presentation and why it's always important to highlight the "bouquet" of a cocktail.

    The art of the cocktail changes the act of drinking. It’s not as simple as opening a bottle of wine or beer and pouring it into a glass. Its color, presentation and bouquet are all aspects of the cocktail that are manufactured to give a unique beverage experience. A sophisticated cocktail will deliver all three of these elements in unison. Capturing these parts of the experience are essential in publishing a perfect cocktail photograph.


    A bolder, fuller cocktail with a lot of body, should always capture a deeper color scheme. Think of a Manhattan - there’s nothing about a Manhattan that shouts fresh; it has a brooding, burgundy hue that mirrors the wood of the whiskey, the rich aromatics of the vermouth and the tint of bitters. Likewise for fresh cocktails, the color should match the palette. On our menu the Sage Jermaine, the Gin Pompelmino and the Apricot Spritz are exemplary of this concept. Photographed is the Sage Jermaine made with grapefruit infused Spring44 gin, house sage bitters and house elderflower liqueur


    Taking a picture of a finished drink in its glass has its appeal, however, each cocktail has a certain method, measured ingredients, and tedious steps that define its character and give it life. All the parts of the cocktail experience- chilling the glasses, stirring, shaking, muddling, and the pour- are different for each drink and make it enticing for the viewer to watch the process. Photographed is the Apricot Spritz made with Prosecco, Campari and apricot nectar


    The bouquet of a cocktail is one of the most effective ways to convey taste. The mist of a lemon or an orange as finishing touch on a drink can trigger the most powerful memory association. If you’re photographing a glass of wine, you can really only describe the bouquet. Using a similar way of describing your cocktail bouquet, pay particular attention to any garnishes used in the drink, which are a quick and easy to spot in a photograph. Photographed is the Manhattan made with Old Overholt Rye, Amaro Segesta, muddled orange, brown sugar and Peychaud’s bitters

    After all of this, let us not forget what drinking is all about: being social. Take shots with your friends, partake in obscure and fancy cocktails and enjoy yourself. Be the person your cocktail would want you to be.