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Recent "steve dolinsky" Stories, Video and Galleries
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Chef Bill Kim draws on his heritage to make homemade kimchi at bellyQ in Chicago's West Loop.
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The chef at Aguamiel cooks regional cuisine from his homeland- including moles.
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A new restaurant in southwest suburban Palos Heights is attempting to lure diners with the promise of farm-to-table cuisine.
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Chicago's reputation as a deep dish hub may be in jeopardy, thanks to a bumper crop of Neapolitan-style pizza joints taking over.
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Guacamole, tacos and enchiladas may be the most popular items on Mexican menus, but any fan of the cuisine will tell you it's mole that truly sets kitchens apart.
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As thin as a Swedish pancake but as crisp as a saltine cracker, for many Indians the dosa is a delicious snack, but can also become a full meal.
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Ramen has moved way beyond the cheap, college dorm room staple. From Tokyo to Chicago, the bowl of noodles in broth is treated with great respect.
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There isn't a lot of unique dining in Glencoe, but a hot new restaurant is drawing in diners from all over the North Shore.
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Pizza joints are everywhere in Chicago, but very few use coal, and even fewer use the high-quality salamis and sausages from a certain butcher shop in the West Loop.
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The open-faced sandwiches at Duran European Sandwiches in River West are exact Austrian replicas.
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Chicago has several Russian, Chinese and Turkish restaurants, but only one that specializes in the food of Kyrgyzstan and due to its proximity to all of those other countries, its cuisine borrows the best from all of them.
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One of Chicago's best lemon-sour cream poundcakes comes courtesy of an 86-year-old bakery on the Far West Side.
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One restaurant in Oak Park will celebrate Cinco de Mayo with quite a few varieties of ceviche.
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Tofu is getting a facelift. Long-ridiculed in the past, this healthy protein - derived from soy beans - is as popular as ever, especially in Asian cuisine.
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Spring is here, in the kitchen, and that means things like local asparagus, peas and morel mushrooms are in season.
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Ramps, morels, asparagus. . . Just a few of the culinary signposts, signaling to chefs and diners that the green season is finally here.
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One of Chicago's finest restaurants has a secret, and it's in the bar and it's not a drink, per se, it's an entirely different, and much more affordable menu. They also have one of the best burgers in town.
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A chef who grew up on the Southwest Side is plating an upscale version of Nicky's Big Baby burger at a Gold Coast restaurant.
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Chicago's brewing scene is taking off, with more than a half-dozen craft brewer now producing unique lagers, pilsners and ales and 5 Rabbits in Bedford Park is focusing on Latin ingredients in their Belgian-style ales.
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Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons.
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Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons. The Aviary uses the local spirits in some of the country's most creative cocktails.
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Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons. The Aviary uses the local spirits in some of the country's most creative cocktails.
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Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons. The Aviary uses the local spirits in some of the country's most creative cocktails.
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Local distilleries like Few, Koval, North Shore, and Letherbee are producing high-quality spirits, including gins and bourbons. The Aviary uses the local spirits in some of the country's most creative cocktails.
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Edgewater is known for ethnic foods and neighborhood bars. Sauce and Bread Kitchen adds a Midwestern cafe into the mix.
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Easter may be over, but that doesn't mean the taste for lamb has subsided, and at Bread and Wine in Irving Park the chef uses lamb in many forms.
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Turkish food is barely understood in Chicago, but Pide ve Lachmacun is hoping to introduce two popular street snacks as common in Istanbul as a hot dog or pizza.
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The Hungry Hound checks out Interurban bakery, a hidden gem where the sweet and savory baked goods are fresh and homemade.
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Hundreds, if not thousands, of sandwich combinations can be found in Chicago. ABC7's Hungry Hound discovers one worth ordering again.
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The Chicago French Market in the West Loop recently celebrated its three-year anniversary, mainly by adding a trio of new kiosks.
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Macau is a tiny island near Hong Kong, formerly controlled by the Portuguese, and Macanese cuisine is now alive and well in Logan Square.
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Red Square, one of Chicago's oldest Turkish steam baths, is being re-born with a strong Russian accent.
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Chicago has dozens of Mexican, Chinese and Polish options-- but only two Indonesian restaurants in the area. The most recent, Rickshaw Republic, opened on DePaul's Lincoln Park campus.
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Pl-zen, the first true gastropub in Pilsen, focuses on neighborhood's European roots.
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It seems there's a new barbecue joint opening in Chicago almost every other week, but at T-K's Smoke Pit, they've added a few twists and new additions to their menu.
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The secret at L'Patron in Logan Square is to request homemade tortillas on your taco. They make a world of difference.
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Company, a business in Evanston, provides space for local chefs to put on small, ''pop up'' dinners.
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It's usually the chefs who command the media spotlight at high-profile restaurants it's the sommelier running the show at Boarding House in River North, mainly because she's also the owner.
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Finding an Italian beef or a hot dog in Bridgeport isn't that difficult. But what about edamame-garbanzo salads, or slow-roasted pastrami?
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Even though it's cold outside, it doesn't mean you have to stop grilling and the Japanese tradition of robata, or high-heat grilling, is in full force at Sumi Robata Bar in River North.
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The Asian kitchen is known for its heavy use of vegetables, but the new En Hakkore on Damen Avenue in Bucktown, is taking that one step further.
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On the East Coast, lobster rolls are as prevalent as hot dogs are in Chicago.
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Cold winter nights in Chicago mean a lot of us reach for soups and stews and Kolatek's Super Baker and Deli on the Far Northwest Side is part of Chicago's enormous polish community that knows how to create hearty versions of both.
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From the stockyards to the modern steakhouse, Chicago has always had a romance with beef. An Italian butcher on the city's Far Northwest Side takes an Old World approach to butchering and customer service.
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Deerfields Bakery in the north suburbs has a long family history in Chicago and they show no signs of slowing down with locations in Deerfield, Buffalo Grove and Schaumburg.
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For 17 years, Dat Donut has been a staple in the Chatham neighborhood, serving up freshly-made doughnuts.
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Familiar ingredients like plantains, beans and rice are found at Palace Gate, but there are also some more exotic flavors in the West African kitchen.
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For Christians across Chicago, Ash Wednesday signals the beginning of Lent. Pepper and egg sandwiches, created in Chicago during the Great Depression, are popular on Fridays.
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