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    Food for Thought

    Delicious photos: How to take food pics that don't ruin everyone's appetite — or totally annoy your neighbor

    Marene Gustin
    Marene Gustin
    Apr 11, 2015 | 1:34 pm

    You do it.

    You know you do.

    Everyone does, it seems. I’m talking about taking photos of your food with your iPhone and posting them on social media. It’s not just restaurant reviewers and foodies anymore. Normal people are doing it, too.

    And, like most of us, sometimes the photos just don’t do the dish justice. So here are some tips on how to get better results.

    First, get a new phone. Now professional photographer Lynn Lane says you can get good photos with older models, but he does agree that the iPhone 6+ has an insane camera that works as good as most actual cameras. Lane, a native Houstonian, shoots fashion, portraits and the arts. He’s the official photographer for Houston Grand Opera and Austin Opera and shoots for dance companies around the world. He’s also been a CultureMap contributor.

    "I like the dive-y restaurants. I’ve lived in New York City and in Europe and I’ve done the fancy restaurants, but I’m a low-key kind of guy.”

    Oh, and he also shoots a lot of his personal photos on his iPhone and even teaches a class on iPhone photography at the Houston Center for Photography.

    So when looking for help he seemed like the go-to guy to ask for tips.

    “I take tons of photos on my phone,” Lane says. “It makes me a better photographer when I get behind a real camera.

    “I eat at Doshi House every day and always shoot photos of what I’m eating. It’s a vegetarian coffee house. I like the dive-y restaurants. I’ve lived in New York City and in Europe and I’ve done the fancy restaurants, but I’m a low-key kind of guy.”

    So, what advice does he have for taking great food photos with your phone?

    “First,” he says, “you should think about composition. I think when you are taking a photo of your food you should tell a story. Are you reading a book or writing in your journal? Then that should be part of the photo, too.” He suggests moving table items around and rotating the plate until you get the best shot.

    And what about the angle?

    “If it’s soup, shoot over the top, straight down on the bowl,” Lane says. “If it’s tacos you want to shoot at an angle so you show the volume.”

    Composition, story, angle. Got it. But some restaurants are just too dark to get a good shot.

    “Do not use the flash,” Lane says. “It’s not going to work, if there’s a candle on the table move it closer for mood lighting.”

    And don’t forget to edit before posting. Lane says the newer phones have features where you can adjust the pictures for brightness, contrast and color.

    “Put your elbow on the table for support and shoot between heartbeats — like snipers do."

    “And there are photo apps you can download,” he adds. “They come out with new ones every week that you can use to make your pictures better.”

    But is it ever inappropriate to take a picture of your food?

    “Sure,” Lane says, “but do it anyway.”

    And what about those shaky photos?

    “Put your elbow on the table for support and shoot between heartbeats — like snipers do,” he adds.

    “But no matter what kind of phone you use or what apps you have,” Lane sums up, “it’s really about the basics of photography. Tell a story and engage your viewers. That’s a good food photo.”

    “I take tons of photos on my phone,” professional photographer Lynn Lane says. (File photo)

    taking a photo of food with a cell phone
    AFP
    “I take tons of photos on my phone,” professional photographer Lynn Lane says. (File photo)
    unspecified
    news/restaurants-bars

    fit to print

    New York Times critic awards Houston restaurant 2 stars in glowing review

    Eric Sandler
    Dec 16, 2025 | 5:15 pm
    Chopnblok food spread
    Courtesy of ChòpnBlọk
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    Let’s just call 2025 the year of ChòpnBlọk. In a review published Tuesday, December 16, the New York Times has awarded the Houston restaurant two stars (“very good”).

    Written by chief restaurant critic Tejal Rao, the review touts many of the same qualities that the Times already praised when it included ChòpnBlọk on its list of America’s 50 best restaurants.

    Rao writes that she usually avoids restaurants that serve food in bowls, but she’s impressed by the way that chef-owner Ope Amosu has put a West African spin on the concept.

    “For inspiration, Ope Amosu looked to the kind of chain restaurants that were built to scale, where flavors are often subdued to appeal to the broadest possible audience, focus-grouped to death. But the delight of ChòpnBlok is in its sure sense of self, its lively, multidimensional cooking and clear, delicious vision for modern food from the Black diaspora,” Rao writes.

    She singles out specific dishes, including the Nigerian red stew with short rib, the Black Star bowl with shrimp, and the signature Motherland, made with chicken, greens, and plantains. “It’s utterly simple, but draws you in for more with the mouthwatering twang of not-too-much MSG — an international shortcut to building umami that tends to be used carefully, and layered with other forms,” she writes.

    The review also touches on the way Amosu switched the restaurant from counter service to full service — described as “warm, informal, and quick with the jokes” — and his time working at Chipotle to learn the basics of the restaurant operations.

    A two-star review is only the latest instance of ChòpnBlọk receiving national attention. In addition to the Times 50 best list, Esquire recently named it one of America’s best new restaurants. The Michelin Guide awarded it a Bib Gourmand designation for 2025. Amosu earned a semifinalist nomination for Best Chef: Texas in the 2025 James Beard Awards.

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