Foodspotting: What IS a Foodspot?

The latest robust discussion on the the Foodspotting site now is centered around what actually constitutes a "qualifying" spot on the site. Is it JUST restaurant dishes only? Does the cocktail or beer you have with it come under the guidelines? How about the bread basket? Water service? Menu? Napkin....lol.?



Web Images Seem To Be Acceptable

Can homemade dishes, meals and other items be a valued part of the universe of spots? How about a slice of bread at work with Vegemite smeared on it? 50 of them? Grocery store food items whether they prepared in deli, bakery or eat in cafes, fresh meat, produce and seafood or items on the shelf?

Farmers markets? Roadside food stands? Food carts? Lifted web images? Google images? As you can see, the list can be much longer and it seems many of the Foodspotting members have a very different view of this and for multiple reasons. Some make sense, some are based on a member who has some deep seated control issues, some make no sense and of course there are others in between. You may be scratching your head on web images and google images but they are out there and actually some of them on the page of one of the most vocal members, who has since "taken his ball and gone home" while posting lifted web images from a blog to his profile. Talk about your control freak. And another question here is raised as you find out about the husband/wife teams. This will be saved for another article on the blog so stay tuned.


Two of the current vocal site members who are complaining could have their own spots put under the microscope as well. Is a beer photo a proper FS post? If so, why? It ain't food.  Are 20 something shots of the same Asian side dish at the same place appropriate? Just asking. How many skinny flat whites and long blacks need to be duped not by one but by two people with the same shots basically? Just asking. To me it is fine but when you enter into subjective land you can see anyone can complain about anything that does not necessarily jive with their interpretation. And when others see those spots go up and remain then it is assumed that they can also spot the same.


Is It A Reuben?
(No longer on FS site)



Same shot: Or Is It A CB and Pastrami?
(No longer on FS Site)

Quite a conundrum for Foodspotting to deal with eh? Now, to be fair, as part of my 7400 spots there are a mix of all of the above and I would posit, even more. Food is food to me and to be spotted as part of my hobby on the site. As you can imagine, being one of the top spotters creates the opportunity for others to question, complain, whine, cajole and some to get downright nasty about what THEY see as the proper Foodspotting content. And in reality, all of my spots have been an emulation of what i have or had seen on the site so......mea culpa. One other thing I will add is that I have a sense of humor too and every now and then will "spot" a satirical post just to have some fun or poke some. BTW, the suggestion has been made to potentially tab the different types of food spots.

The site has at any time over 200,000 members but have not seen lately any numbers on who and how many are the most active but would think the 80/20 rule probably applies here, or something like that ratio.

Example Of Those I Follow
(From Foodspotting.com)

I currently follow over 600 and am followed by over 650 members. This is a feature to allow you to keep tabs on and see those who you choose to and not others on the site. Great feature and should be used instead of complaining about the content they upload.

In recent weeks, Alexa has reached out to have some conversations about the site, some of the members and some admonitions for me as a top spotter, all of which have been ingested and taken to heart as someone who wants the site to do well and be here for the long run. One of the frustations is that due to being a top spotter you get more notice and those who might not be as prolific seem to slide for the same "infractions" you might be guilty of in the eyes of the site owners. Flags sent in for those seem to go unheeded, unread and cause some head scratching. Lately, two of those are......water at restaurants and packaged goods. I have ceased to spot those for the most part...unless the water is branded or in some way unique and the packaged item unique, new or something worthy of making it seen. Yet, untold numbers of these are posted regularly and nothing done to address them.

Dans Food Pix On Foodspotting
(From Foodspotting.com)

As far as members and their styles go, this is one reason I LOVE the site...many different personalities, many different countries with foods diverse and sometimes downright weird, funny, thoughtful, professional and beautiful people and pages. As far as some who I follow....love the hominess of a Robert J. Paul, an everyday Joe having some fun with the hobby, Tom Doran, an accomplished professional who travels a lot and posts pretty much ONLY gorgeous restaurant food around the globe and has high quality images, Dan's Food Pix, who has a high number of images and I emulated somewhat in my approach with a mix of everything on his pages. He also has his own site for the images as well. In future posts I will highlight some of these folks and many others as well since they ARE Foodspotting. Without them all, the site does not exist.

Another Beauty Shot From Tom Doran
(From Foodspotting.com)

I invite others to comment here and although the comments are moderated, meaning I have to review them, I welcome all points if view and discussion, just keep it proifessional and topical. Also looking for ideas for other subjects down the pike. I know I will be sharing some of the ways the site works, some bugs I have seen and more in the future. One tip for you.......before you begin to complain about other users, check your own inventory and see if it might contain some of the "offending" spots or invite scrutiny( you know the old log and cinder parable) AND see if the one you complain about is one of your followers and staunch supporters. I'm jus' sayin'.

Keep on eating and keep on snapping!

Tapas are on the Mapas......

Oysters With Shot Of Vodka At Ceviche
(Copyright GCG Vibe 2010)

Little plates. Ceviche. Meatballs. Cheese. Artichokes. All these and more are on the menu at one of the many Tapas places here in the area.

Ceviche, Vizcaya, Cafe Ole, Spain, Sangria, Tinatapas. Ceviche has many locations. I am quite sure I am missing some others.


All of them are primarily Tapas and Sangria purveyors. All have a different take on things which makes the journey more pleasing to take. Out of these named, I have eaten at all but Sangria's to date. So far, I would have to say that Ceviche has been my overall favorite and most frequented of the ones I have had a meal. I suppose we have been there at least a dozen or more times. Have had very few instances where we were not pleased with something. Of course we have found some items we just do not care for on the menu but on the huge menu at Ceviche you will not like them all BUT do not let that stop your culinary adventure.

Our other most frequented Tapas place has been Vizcaya on Dale Mabry. Have been there five times or more and it is a completely different atmosphere than Ceviche. A much smaller place and for that reason alone maybe a little more intimate. The menu here is less varied that Ceviche BUT we have always loved the plates we have ordered here save one or two. I think I found I did not care to their Octopus one for instance.

Salad Vilafranca at Ceviche
(Copyright GCG Vibe 2010)

Ceviche is all about festive and variety and the menu for the newbie can appear daunting. Have always liked the Sangria, especially when they mix it right at your table for you. The Tabla Mixta, a platter of cheeses, meats and yummy accompaniments is one of our faves here. Also Vilafranca salad is awesome and is one to share with a few folks as well. The list of others we like here would be pretty long so I will devote some space for them next time we head there.

For now though Ceviche is our go to for Tapas and Sangria with Vizcaya right behind them. Spain and Cafe Ole will need more to move up on our list. Visit them on Tuesday for $4 Tapas and Sangria......

Happy Small Plating!!!!

The Refinery: Third Time Through

Took a drive for a later night dinner foray to The Refinery with my daughter who had never been able to visit before now.

I took a quick peek online to see what this weeks menu held in store for us and we called them before

we left on a Friday night to make sure we could get

a table around 9.

Although the menu does change weekly a pattern can be seen in the offerings most every time.

My two previous visits have been a bit of a mixed bag but overall the food, service and atmosphere have been good quality and made me want to come back and try more of the fare here.

(Pictured left: Flat Iron Steak)

Once we arrived we had a table waiting on us and immediately were seated and ordered a wine and a Downtown Brown dark

brew. The wine was unusual and tasted great.

For our meal we got the Pork Belly app, that came with braised cabbage and included a sliver of cashew brittle with it. I guess my daughter scooped up the brittle because I only saw it in the picture. This one took a while to get out to us and when it came it was sans any discernible pork. The two pieces of pork on the platter were 98.45% fat and the usually crispy outer skin was limp and fatty as well. This dish really should not have been served.

The main entrees were much better as the veggie lover daughter ordered the Grit Cakes with all kinds of "friends" on board......carrots, figs, sweet potato mash.....and I opted for the Flat Iron Steak after asking for a reco between it and the Thai Burger. The three large grit cakes kind of overwhelmed the bowl but all in all it was enjoyed by it's owner. My skirt steak was medium rare and tender and came with a serving of fingerlings and asparagus. Also had a pat of rich herb butter with some anchovies in it. Rather strong but a nice complement. Ordered another dark brew here, The Hooker Liberator which was richer than my first one.

We were really full when we finished and did not have room for dessert yet

again but there are two choices I believe on the menu each week. The service was consistent as always and as a matter of fact I have had the same waiter all three trips now.

I would say we will visit again and see what adventurous items we can discover on the menu. This trip was a bit uneven foodwise but still all in all an enjoyable trip into culinary enjoyment.

Overall on my four seashell scale I am giving this meal a 2.75.