The Food Guy

The mission at Tre Dita, a steakhouse located on the second floor if the St. Regis Hotel, is about something bigger than just steak and pasta.

There are no shortage of steakhouses in Chicago, but a new one in the Loop takes a very different approach, according to NBC Chicago’s Food Guy Steve Dolinsky.

Bar Parisette in Logan Square is trying to appeal to the neighborhood with a combination of textbook bistro cooking and down-to-earth prices.

Week One of the Olympics are underway, and for a taste of what the locals in Paris are experiencing, NBC Chicago’s Food Guy Steve Dolinsky says look to Old Town’s La Fournette Bakery.

Both noodles and fried chicken are made with precision and great care at a new Taiwanese restaurant in Andersonville, according to NBC 5’s Food Guy Steve Dolinsky.

In the latest installment on classic Chicago restaurants, Steve Dolinsky visited a River North establishment that has been cooking regional Mexican food for almost 40 years.

The smell hits you before you even walk through the front door at Matt’s Barbecue in downtown Lemont. because the enormous off-set smoker is stationed just outside,

Much has been made about the service model at John’s Food & Wine – an American restaurant in Lincoln Park with a great wine list. But at the end of the day, you’ll be coming back for the food.

There are a handful of Turkish restaurants in the Chicago area, most of which focus on kebabs and spreads. But according to NBC 5’s Food Guy Steve Dolinsky, a new spot in Albany Park puts just as much emphasis on the sweets as it does the other parts of the menu. You’ll see plenty of beef and chicken on...

NBC Chicago’s Steve Dolinsky takes you around Chicago and the suburbs to share some of his favorite restaurants. From BBQ to Filipino, these are restaurants you don’t want to miss!

Oak Park is home to one of the Food Guy’s favorite bakeries, now in a much larger space from where it started, allowing the owners to expand their menu.

A Bronzeville cake shop is creating a buzz, regularly causing long lines before opening. It was a pandemic project that forced the owner to shrink the size of her bundt cakes, and now they fly out the door the day they’re made. Bundt cakes are pretty large, and during the pandemic, people wanted comfort, but not so much cake...