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。

  • San Diego Comic-Con is here again! We're thrilled to help provide you with recommendations of the best eats around the event, brought to you by our spectacular friends at iFanboy, who produce A Taste of Comics, with help from experts like C.B. Cebulski of Eataku fame.

    If you're going to be in San Diego for Comic-Con and want to eat well while you're there, then check out this thorough guide from A Taste of Comics to point you to the spots you absolutely cannot go wrong with. C.B., Filip Sablik of Top Cow, Russ Cundiff of Divide Pictures and Ron Richards of iFanboy are also joined by Joshua Sheehan from the CW/SanDiego 6 to give you the best meals in town!

    We've armed the team at iFanboy and A Taste of Comics with some Foodspotting t-shirts. Spot a dish from the guide to get the A Taste of Comics badge and you can redeem your very own Foodspotting shirt! Just find C.B. Cebulski (Marvel), Ron Richards (iFanboy) or Filip Sablik (Top Cow) at Comic-Con and show them your badge to get a shirt (while supplies last). And you can follow the guide here.

    • almost 7 years ago.
      Make sure you get a big order of Carne Asada Fries and a couple of California Burritos!!
  • Editor's note: Last month, we kicked off a partnership with Oceana to help pinpoint sustainable seafoods in major local cities. We love fish, so we definitely want to help get the word out about what's okay to eat and what needs us to stay away. Today's guest post comes from Emily Fisher, Oceana's Online Editor, where she sheds some light on why being choosy about what fish we eat is important.

    Hey there, foodspotters! Do you salivate for sushi? Are you crazy for catfish? Head over heels for halibut? You’re in luck, because here at Oceana we just created sustainable seafood guides for New York, Washington, D.C., Los Angeles and San Francisco.

    We are collaborating with the Monterey Bay Aquarium’s Seafood Watch program to recommend seafood choices on their “green list,” which means they are healthy and sustainable - for you and for the oceans.

    Fish is certainly delicious, but our appetites are taking a toll on some species. A study published in the scientific journal “Nature” in 2003 found that 90 percent of the "big" fish - think tuna, swordfish and marlin - are already gone. And according to a 2010 report from the U.N., 85 percent of the world's fisheries are now either overexploited, fully exploited, significantly depleted or recovering from overexploitation.

    Take bluefin tuna, also known as toro in sushi restaurants. Bluefin is not only overfished to the point of near collapse, but it contains unsafe levels of mercury and other contaminants.

    Fortunately, there are plenty of fish in the sea - if you choose wisely. The Seafood Watch guides are regularly updated with current research to compile lists of best, acceptable, and worst seafood choices.

    Stay tuned as we expand our guides to other U.S. cities soon. Check out our guides and start spotting sustainable seafood!

    • almost 7 years ago.
      I'm a big fan of Monterey Bay Aquarium's list and find myself much more educated and try to limit my consumption when I can. Great partnership!
    • almost 7 years ago.
      We are too! Thanks, Randy, for the support :)
    • almost 7 years ago.
      Great story. Interesting photo choice -- eel/unagi is on the MBA avoid list
  • Today, we celebrate the launch of EcoSalon guides on Foodspotting. If you're not already familiar with EcoSalon, it's a conscious culture and fashion website. As the top website for environmentally conscious women, EcoSalon is changing the definition of green.

    Aside from it's vegan friendly guides, EcoSalon is kicking off this launch with a contest - they want to hear about favourite dishes in your local city destinations for a special Reader's Choice guide. Whether it's a taco at the unknown taco truck, a hole-in-the-wall vegan joint or a wine bar with a local selection of wines and cheeses - they want to hear from you.

    Submit your list of Top 5 Locavore Picks from your city and EcoSalon will handpick their favourites. Even better, the person with the most intriguing list will win a Root of the Earth Platter from VivaTerra, perfect for serving up cheese, fruit, bread and beyond at your next dinner party.

    To enter, contribute your list of Top 5 Locavore Picks in your city to EcoSalon's guide or email them directly to food@ecosalon.com. Entries must be received by July 1, 2011 at 12pm PST.

    Follow EcoSalon's guides, and check back for more vegan friendly guides to be added soon!

    • almost 7 years ago.
      It's tough narrowing it down to just 5! Is it breaking the rules to submit more than 5?
    • almost 7 years ago.
      Hmm I know! Maybe just do your top most interesting 5 :) Otherwise, it'll get hard for the EcoSalon editors to choose too!
  • Judging a Top Chef Tour throwdown was quite possibly the best introduction to this unusually warm week. I will disclaim now that I've always been a huge fan of the show, so to be at the "Judges' Table" for the San Francisco stop of the Tour was a special treat.

    Ryan Scott and Fabio Viviani were the two contestants. The QuickFire challenge of the day was fish, wherein the two Cheftestants had to cook a salmon dish on stage in the required 15-minute time-frame and serve the three judges including myself. They both started out by personally greeting each judge warmly with kisses, yes, kisses - then the cooking, bantering, and fun carried on at a leisurely rate. Each chef brought with them a secret ingredient - Fabio's was Red Bull, and Ryan's was Jose Cuervo tequila. Despite all this excitement, my high point was getting to tell the entire audience about Foodspotting, and seeing our logo on the cooking stations!

    Left is Chef Fabio's dish, right is Chef Ryan's

    Then it came down to the necessary judging between the two. I got plenty of flack from both chefs when I said this on stage, but both dishes were delicious and very strong. After much debate, the judges and I decided Fabio was our winner!

    If you're a fellow fan of these two chefs, keep a look out for more cool stuff they're doing soon. Chef Ryan will be opening a brunch restaurant, Brunch Drunk Love, in San Francisco's Mission district mid-July. In the meantime, check out his 3 Sum Eats food truck and follow @chefryanscott on Twitter for updates. Chef Fabio will also have a new Italian themed restaurant opening in SoCal soon. You can follow @fabioviviani on Twitter for his latest as well.

  • Editor's Note: We're constantly blown away by the passion for Foodspotting shown by our community. Recently, Garrett Heath, an avid foodspotter and creator of San Antonio Joe rallied San Antonio food bloggers to share the best dishes in their city by creating Foodspotting guides. We asked Garrett to tell us about what motivated him to start San Antonio Foodspotting Guide Day, aside from amazing Tex-Mex dishes, that is...


    That's a lot of tacos, San Antonio...

    San Antonio immediately conjures up images of the Alamo and the Riverwalk. While there are exceptional restaurants on the river, like Boudros, Lüke, and Mexican Manhattan, many restaurants off the river are lost to visitors. In the spirit of St Anthony, the namesake of the city and patron saint of lost things, I created several guides that showcase not only restaurants on the river, but also bring to light many of those away from it.

    FOLLOW San Antonio Joe's Favorite Mexican Food
    Known for its Tex Mex, there are some great spots both high brow and no frills in San Antonio. Tacos are breakfast staples along with barbacoa and Big Red as a Sunday morning tradition rumored to cure hangovers. Enchilada tejanas aka cheese enchiladas with a chili con carne gravy, puffy tacos, and cabrito are all dinner specialities.

    FOLLOW San Antonio Joe's Favorite Margaritas
    You can't have Tex Mex without a margarita, and San Antonio serves some of the best. El Jarro de Arturo, El Mirasol, and La Fogata make terrific house margaritas that are tart and refreshing. Hofbrau Quarry has recently created the Dosarita, a new city favorite, which is a schooner of frozen margarita with a Dos XX flipped upside down in it!

    I asked bloggers, friends, and locals to create guides to their favorite places in San Antonio, and while there will be different opinions on who might have the best margaritas (a common point of debate in town), I'm sure you'll find some great spots to eat. I look forward to seeing your sightings in SA on your next visit!

    Additional guides:
    San Antonio Joe's Top Beer Joints
    San Antonio Joe's Favorite Burgers

    About the Author: Garrett Heath enjoys eating Mexican food and blogging about it on An Average Joe in San Antonio, traveling without a set itinerary, and imagining and developing mobile apps. Follow his foodspottings and on Twitter @pinojo.

    Photos by foodspotters San Antonio Joe and Ronin

    Posted by Amy Cao in Spotlight on June 16, 2011
    • over 4 years ago.
      The food looks wonderful, but the key to any great eating establishment rests in the quality of its Dallas ice machines. href="http://iceandrefrigerationsystems.com
    • 5 months ago.
      Awesome!
  • Last weekend, we were dispatched to sunny South Bay to attend Sunset Magazine's Celebration Weekend. The rain clouds held off for long enough that we were able to enjoy great food and great drinks. We toured the festival, surveyed some incredible Weber grills, admired the Succulent Gardens' gorgeous living murals, talked to some celebrity chefs and watched a few live cooking demos. Among those chefs was Ani Phyo, ecostylist and organic food author, who shared her perspective on an ecostylist lifestyle - she noted that it's about being conscious of sustainable, organic consumption while still being stylish.

    This philosophy brings to mind Sprinkles Cupcakes, which is all about quality ingredients and yet does it oh so stylishly. We were lucky to talk to Candace Nelson, founder of Sprinkles - Foodspotting's birthday cake sponsor - and judge of the Food Network's Cupcake Wars. With 10 branches across the country and most recently a new location in New York City, Sprinkles has captured the very essence of a delightful dessert. Even Oprah is a fan! Below is our conversation with Candace, in which we learn some great trivia about Sprinkles, including the fact that it may not be just cupcakes in the future.

    Questions provided by our Twitter followers, who helped us brainstorm some thoughtful questions that Saturday. Catch Candace on the next season of Cupcake Wars, which starts tomorrow, June 14th, on the Food Network.

    FT So tell us how you started Sprinkles.
    CN My background was actually in finance - in the investment banking working with high tech companies and then went on to work at an internet company. When the bottom dropped out from the dot-coms in the late 90s, I had to look inward and ask myself what it was I really wanted to do. So I decided to go to pastry school and went to Tante Marie's in San Francisco, started baking cakes and cupcakes out of my little kitchen and the idea of Sprinkles was born in that I wanted to elevate this beloved American dessert with beautiful ingredients and elegant design.

    How did you come up with the idea of making cupcakes rather than anything else?
    I wanted to create something that could be, conceivably, a daily indulgence, because my philosophy is that dessert should be part of your daily life. It's one of life's greatest pleasures and you should indulge in moderation every day. That's essentially what a cupcake is - it's an indulgence in moderation.

    I know you get asked this a lot, but what is your personal favourite Sprinkles flavour?
    I could go on and on, but I will just limit it to one, which is the dark chocolate - my go-to favourite flavour - and I prefer it without the Sprinkles. I find that the frosting tastes even more creamy that way.

    And was that the first flavour you came up with for Sprinkles?
    The first flavour I came up with was actually the vanilla cupcake - chocolate was a close second. This is a little bit of trivia: I almost didn't do a red velvet cupcake. I didn't like the way the red velvet cakes were made, and my husband said, "You have to make a red velvet cupcake! I'm from Oklahoma and I'll be shamed at home if we don't have a red velvet in our bakery!" So I obviously owe a lot to him, as it's our number one selling cupcake.

    Tell us a funny story from Cupcake Wars.
    On this season, we had a guest judge on the show that said, "Well, this is going to be tricky because I'm a vegan!" She had said that her kids would have killed her if she had said no to Cupcake Wars, so she went against all her vegan principles and ate butter and dairy because her kids were such fans. I thought that was really cute.

    Strangest cupcake flavour that you encountered?
    That actually is coming up in this next season of Cupcake Wars and it has to do with mayonnaise!

    Assuming you can't have any cupcakes ever again, what would be your go-to dessert?
    Chocolate chip cookie.

    What's your recommended daily allowance for a cupcakeholic?
    I would consider myself a cupcakeholic and I try to limit myself to one - my caveat would be if you're pregnant, which I have been twice during Sprinkles' life, it can be two.

    If there is one thing that you think made your cupcakes better than the rest, what would it be?
    I think freshness, and the way we staff our bakery, the way we operate. It's a just in time baking idea, so that we're only baking what we need for each part of the day. When I started Sprinkles, the baking industry was such that the baker came in, baked what he thought he needed for the day, and if you came in at the end of the day, it's a crapshoot what was left, and whatever was left had essentially been sitting there for a whole day. So we really wanted to go about it our own way.

    What is your philosophy with social media and rewarding customers using these tools?
    The philosophy is just having that interaction with the customer - very direct interaction - we like to be able to touch them in the store but also get their feedback and address them immediately. The idea behind Sprinkles and cupcakes is that they're fun, so why not add a playfulness to our social media in terms of giving things away for free or play some question type games. So the idea is playing on the fun and playing on the customer interaction. (You can follow Sprinkles on Twitter @Sprinkles.)

    Will you guys ever do anything other than cupcakes?
    Yes, we will. And I'll leave it at that!

    Special thanks to Carissa Ashman who helped set up the interview!
    Sprinkles Cupcakes spotted by Kristin C. and Alexa Andrzejewski

  • We say it's all about the food, and when you're just looking for a good meal, this is often true. Still, even our team and foodspotters know that sometimes the restaurant setting will influence where we dine too. Enter OpenBuildings, a startup we recently learned about from OB co-founders Adel Zakout and Thomas Mallory who we met over iced mochas to talk about startup life and building communities - two topics that are dear to us as you can imagine!


    Kaa Restaurant in São Paulo

    OpenBuildings is a community-driven and openly editable encyclopaedia of buildings from around the world. It's a database of historic, contemporary and conceptual architecture that exists as a website and app for the iPhone (and soon Android), which enable users to find, learn about and share nearby buildings of architectural merit.

    And that's when it clicked. OpenBuildings-Foodspotting mashup of awesome looking restaurants and the food they serve! We collaborated with Antonina Ilieva, an architect who just joined the OpenBuildings team, to put this fun piece together. Check it out...

    THE SETTING Kaa Restaurant in São Paulo by Studio Arthur Casas is a beautiful example of how contrasting approaches to exterior and interior of buildings can help create an unexpected retreat from hectic city life. The lavish green interior of the restaurant is a natural green habitat that one hardly expects to see given its discrete street facade. After architects' own poetic observation: São Paulo is a city that reveals itself behind the walls...
    THE FOOD Lula Recheada Com Lagostim @ Kaa spotted by Luiza

    THE SETTING New York restaurant What Happens When designed and curated by The Metrics Design Group creates an atmosphere that is as unconventional, dynamic and theatrical as its name - and New York City itself. The creators explains, "What Happens When is a playground for food. It is a temporary restaurant installation that transforms every 30 days for nine months, offering guests an ever-changing culinary, visual and sound experience."
    THE FOOD Lemon Tarte @ What Happens When spotted by Ihrtporkfat

    THE SETTING The Biko restaurant in Mexico City by Entasis Arquitectos takes us another step further in appreciating the interdisciplinary approach to architectural design. The concept for the restaurant's graphic interior is partly inspired by the chefs' affinity to experimenting with the opposition of light and dark tones and contrasting textures in the dishes.
    THE FOOD Trufas De Chocolate @ Biko spotted by Luis M

    THE SETTING Enter Rooftop Coffee Bar at SFMoMA by iconic Swiss architect Mario Botta. An illustrative example of how programme - in this particular case a modern art museum - defines the design of its building and everything else in and around it. The whole venue and even the dessert are visually related to avant-garde art!
    THE FOOD Mondrian Cake @ SFMoMA Rooftop Coffee Bar spotted by Laura Leung

    We hope you enjoyed our Foodspotting and OpenBuildings mashup today. If you like architecture as much as you enjoy good food then you will love OpenBuildings!

    Guest writer Antonina Ilieva recently joined the OpenBuildings team to head up Community Outreach. She believes in interdisciplinary approach to architecture, is fascinated by Japanese design, Dutch design, and Alexander McQueen. In terms of food, she has a thing for spotting latest trends in chewing gums. Follow Antonina on Twitter @OpenBuildings.

    Posted by Amy Cao in Spotlight on June 10, 2011
    • almost 7 years ago.
      those buildings are amazing, I would love to eat in all of them!
    • almost 7 years ago.
      Great idea! Love the beauty of the restaurants - and that Mondrian cake is so cool!
    • 5 months ago.
      Cool
  • When Foodspotting launched in early 2010, one of our goals from the get-go was to help demystify restaurant dishes and to answer the question "What to order?" With over 15,000 dish recommendations being added to Foodspotting each week, we're excited to say we're on our way to achieving that goal.

    But what about those other befuddling moments one has at a restaurant? When eating sushi, do you add wasabi to the soy sauce or leave it out; should mozzarella be served cold or at room temperature; is it rude to put elbows on the table; what's in a Cubano, anyway? And the list goes on...

    Imagine our glee, then, when we were introduced to food writer Danyelle Freeman's new book Try This: Traveling the Globe Without Leaving the Table, which promises to hold your hand from the first course to the last. Part restaurant guide, part food history, part social studies - we really enjoyed it, especially the nifty inserts on everything from table manners to diners' rights to dating etiquette.

    We love the focus on different cuisines in Try This and that you use signature dishes to tell the story of each. What were some dishes that really surprised you in the way they're made or how they originated?

    I was surprised by the humble origins of most culture’s foods. So many great dishes have humble beginnings, like France’s coq au vin, Italy’s brodetto fish soup, or Spain’s paella. These humble dishes climbed the social ladder and eventually made their way onto menus at fancy and formal restaurants.

    But I was most surprised to discover that Pad Thai is likely not Thai at all. It was first introduced to Thailand by Vietnamese traders, but didn’t become popular until centuries later. In an effort to boost the economy, the government passed out pamphlets to street vendors detailing how to produce rice noodles and dishes to use them in, including recipes for pad thai.

    How would you introduce your book to someone picking it up for the first time?

    Try This is a modern guide to dining out in the 21st century. I think of it as a cheat sheet to everything from British food to Italian, Thai, Vietnamese and everything in between -- a food manual of sorts. It's really for anyone who's ever had a question about a menu or looked down at the plate in front of them and wondered what they were about to eat.

    Can you tell us about three dishes that turned you on to food or certain cuisines?

    Ooh, that’s a great question. I’d say Tom Kha really convinced me of the virtues of Thai food. It’s a traditional spicy soup with galangal root and the glorious addition coconut milk. Let me tell you: Anything with coconut milk is better for it. It’s luscious, fragrant, and makes everything taste exotic – sticky rice, curries, noodles, custards... I could go on forever.

    For me, Korean BBQ particularly galbi (marinated short ribs) was the real gateway drug into Korean cooking. I’m obsessed with the tender short rib meat and the way the sweet soy marinade caramelizes when it hits the grill, sealing in the flavor of the meat. There’s something about Korean bbq that brings out the feminine, delicate side of meat.

    I always appreciated Mexican, but I didn’t really get hooked until I tasted posole. Like most people, I’d fallen into the habit of ordering the usual, eating on auto-pilot so to speak -- guacamole and chips, chicken or fish tacos, a tamale here and there. It’s like we’re blind to the other side of the menu. And then, I discovered posole. Posole is a chicken and hominy soup, enriched with oregano, onions, garlic, chiles with plenty of raw garnishes to add as you eat. When I get sick now, I’d much rather have posole than chicken soup. And mole! I’m preoccupied with mole negro, preferable on chicken, but I’ll take it anyway I can get it.

    You're visiting a city you've never been to before. What is your food attack plan?

    It’s pretty intense, bordering on obsessive. I don’t want to miss some sleeper spot that’s fallen under the radar or a fantastic hole-in-the-wall. I don’t want to get back home only to stumble upon some article raving about a place I overlooked. I lose sleep over that kind of thing. So I do tons of research, online, magazines, travel books, food discussion groups. I email chefs, writers, foodie friends, well-traveled acquaintances, whomever I can get my hands on.

    What's one dish that you recommend we try right NOW?

    Find the nearest robata, which essentially is Japanese grill cooking over an open fire. A robatayaki (robata grill) is a little like dinner theater, a meal everyone should experience once in their life. Walk into a robatayaki and the staff bows and greets you with a warm (and loud) welcome. Grab a seat at the robata counter, so you can watch the robata chefs work over the charcoal grill and deliver your dinner on long, wooden paddles. Order anything and the entire staff shouts out your order. There’s usually a good luck ceremony that diners participate in and sometimes a mochi pounding ceremony where you get to eat just-made mochi.

    "Try This" is out today. Stop by your nearest bookstore to pick up a copy or order here.

    Posted by Amy Cao in Spotlight on June 07, 2011