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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

    Coming soon to Fredericksburg

    Houston restaurant vet serves up Roman-style eatery in the Hill Country

    Brandon Watson
    Dec 26, 2025 | 3:30 pm
    Bottega Salaria Fredericksburg
    Photo courtesy of Bottega Salaria
    Valerio Lombardozzi is opening Bottega Salaria in the former home of La Bergerie.

    Valerio Lombardozzi’s culinary career has taken him to the world’s finest kitchens, including restaurants owned by icons like Alain Ducasse, Giorgio Locatelli, and Joël Robuchon. In Houston, he led La Table and Tavola, where he earned a reputation for being one of the city's most engaging front of the house personalities.

    But his latest project might be his biggest accomplishment yet. The hospitality veteran is opening Bottega Salaria, a homey Italian osteria and artisan market, in the former home of La Bergerie at 312 E Austin St in his adopted home of Fredericksburg.

    Lombardozzi says the restaurant, expected to arrive in winter 2026, fills a gap in the Hill Country dining scene, but, more importantly, it's a reflection of his personal history and time spent working at his family’s restaurant in Rome.

    “[It’s about] where I grew up, how I grew up, and how I eat,” he shares.

    The three-concept experience is inspired by Italy’s Via Salaria, the ancient route Italians used to transport salt from the Adriatic Sea to Rome. The menu acts as a sort of travelogue, borrowing from the different cultures along the road, and the way village fishermen and shepherds ate.

    Lombardozzi is quick to say he didn’t want to open a chef-driven restaurant. Instead, the osteria will serve traditional Roman staples such as cacio e pepe, amatriciana, carbonara, saltimbocca with sage and prosciutto, and branzino carved tableside.

    “I was one of the last to be exposed to the old generation of professionals who knew how to carve elegantly for the guests,” he says.

    The adjacent bottega will stay open during restaurant hours, offering fresh pasta made on-site, house-made sauces, imported Italian pantry items, cheeses, salumi, breads, and biscotti. Patrons will be able to shop for individual items or put together custom gift baskets.

    Outdoors, La Fraschetteria will debut a new hospitality experience in the U.S. The self-guided experience invites diners to grab wine directly from garden shelves, gather a spread of meats, cheeses, bread, or pasta, and linger around long communal tables lit by string lights.

    Keeping the chit-chat going will be a thoughtful beverage program anchored by a primarily Italian wine list and imported beer. Lombardozzi says the cocktail menu might be a surprise, offering only gin and tonics, spritzes, and negronis. The latter has been made into a game where diners roll dice to determine the evening's combination of gin, vermouth, and bitters.

    After dinner, guests can select an amaro from a rolling cart, sip grappa and limoncello, or sip a neat whiskey.

    Lombardozzi shares that he wants Bottega Salaria to be just as comfortable for Fredericksburg locals as it is for destination travelers. Beyond daily service, Bottega Salaria plans community events such as garden wine nights with live music, Sunday movie nights, and hands-on cooking classes.

    The space is designed for ease with a warm palette combining olive green and pomegranate reds. The decor blends heritage and modernity, bringing in objects like antique mirrors, plates, custom-made lamps, and even old tablecloths and curtains for an Old World feel.

    "We’re not just opening a restaurant,” Lombardozzi says. “We’re creating a gathering place. A home for everyone who loves Italian food, culture, and the joy of sharing a meal with others.”

    italian cuisinewinefredericksburghill countryopeningsnews-you-can-eat
    news/restaurants-bars
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