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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。

Chef's Guide: Patton Robertson's Dallas

Wolfgang Puck · Guide to Dallas · created about 6 years ago

Chef Patton Robertson of Five Sixty, in Reunion Tower, shares his top picks in Dallas!

Patton “Pat” Robertson, a Marble Falls, Texas native, is a graduate of Le Cordon Blue in London. He began his professional culinary career at Wolfgang’s famed Spago restaurant in Las Vegas, and has since cultivated a more than ten year relationship with the Wolfgang Puck Fine Dining Group. His early years with the company were spent in the kitchen at Spago training under David Robins, who was then the Executive Chef, and now Managing Partner.

In 2004, Robertson left Las Vegas to return home to Texas to follow a childhood dream of owning his own restaurant. Patton’s, his namesake, was located in the quaint town of Marble Falls, and offered sophisticated Texas fusion cuisine in a casual, country setting.

After operating the restaurant for four years, he missed the hustle and bustle of a large kitchen, and returned to Dallas, where he reunited with the Puck team to open Five Sixty.

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