Steve Dolinsky is a food reporter who has won 13 James Beard Awards for his TV, radio and podcast work. He is currently the Food Reporter at NBC 5 Chicago, where his “Food Guy” reports air every Thursday night. Steve is also the Producer and Host of “Pizza City” – a bi-monthly podcast started in 2019, featuring some of the greatest pizza makers in the nation.
As an author, Steve Dolinsky has written two books: “Pizza City, U.S.A.: 101 Reasons Why Chicago is America’s Greatest Pizza Town” and the follow-up, “The Ultimate Chicago Pizza Guide: A History of Squares & Slices in the Windy City”. The books led to “Pizza City U.S.A. Tours”, guided by Steve. Back in 2022, Steve launched Pizza City Fest – a series of annual events in various cities, bringing together the best pizza makers, dough pros and industry experts to share their knowledge and passion with the public.
Please introduce yourself to our members.
I'm a food reporter in Chicago, where I've been covering the city for 30 years. I also have a serious pizza side hustle, as I've written two books about it, have a podcast, a tour business and started producing festivals around the U.S. all about pizza.
Tell us about your current project.
Pizza City Fest (www.pizzacityfest.com) started in Chicago, then expanded to L.A. and Nashville. We'll be planning on L.A. and Chicago for sure in 2025. I'm also the ambassador for the Tavern style dough press from ProLuxe, which helps anyone make great Chicago thin (aka Tavern style) pizza.
Tell us about the restaurant scene in Chicago.
Chicago is really in a major Italian phase right now. I get it - it's less expensive, food cost-wise, if you're not making it from scratch - because costs have soared here, especially for labor. We still have a lot of beef-centric places too, as Chicago was the home of the Union Stockyards for a hundred years, supplying the nation with beef, so from Korean BBQ to British steakhouses and neighborhood joints where they cook dry-aged USDA Prime beef in cast iron skillets, we can't seem to shake that label. Outside of the downtown/tourist areas, I'm noticing lots of interesting spots in strip malls, offering Turkish kebabs and baklava, Vietnamese soups and Thai noodles. Those are my favorites.
"Chicago is really in a major Italian phase right now. I get it - it's less expensive, food cost-wise, if you're not making it from scratch - because costs have soared here, especially for labor."
What are your three favorite restaurants in Chicago and why?
- HaiSous in Pilsen has been a favorite since they opened. Thai Dang is just so incredibly talented, and I love how he's put a new spin on Vietnamese food in a city with far too many pho shops.
- Lula Cafe is now 25 years old, but still cranks as if it's trying to earn your trust. If Alice Waters (Chez Panisse) had a younger, scrappier sibling with the same mantra but a less expensive vibe, Lula would be it.
- The Mexican seafood at Mariscos San Pedro is nothing short of thrilling. Oliver Poilevey, the son of Jean-Claude Poilevey (Le Bouchon) who passed away several years ago, has taken up the mantle along with his brother, and has created a coastal Mexican homage in the heart of Pilsen, next to one of the city's premier concert venues.
What’s a new restaurant or hidden gem in Chicago that you think is doing great things?
Maxwells Trading in West Loop. There is an Asian approach (Chef is Korean-American) but also dishes that reflect the owner's lived experience growing up in big American cities. So a South American style grilled chicken, or a rice pot with Chinese sausages. Even the breads are interesting, sort of a hybrid of pita and naan you can drag through a number of satisfying spreads.
What’s your favorite kind of restaurant and why?
A place with a singular vision, executing without pretense, making sure each dish is utterly delicious.
What are your three favorite food cities and your favorite restaurants in those cities?
I certainly have favorite food cities - Tokyo, Los Angeles, Barcelona - but I don't think I can pinpoint one restaurant in each that defines them. I mean, my favorite Japanese place is actually in Kyoto (Tempura Matsu) but if I had to choose a place in Tokyo it would be the depachka beneath Takashimaya where you can gorge all day. In L.A., I've loved the Chinese restaurants in the San Gabriel Valley, like Bistro 1968. In Barcelona, the food markets!
What is your favorite dish and where is your favorite restaurant to have it?
Fatty tuna handroll at Tempura Matsu in Kyoto.
Who is an up-and-coming chef you are keeping an eye on?
Andrew Lim at Perilla Fare and Perilla Korean Steakhouse in Chicago.
Who is a food expert whose restaurant recommendations you’d like to see?
This is going to sound like I'm pandering, but Kenneth Nars! The man travels like nobody I know, and since I've had a few meals with him over the years, I trust his palate. But if it has to be someone from outside of the WoM universe, I'd say Kaja Sajovic, a Slovenia-based writer whom I've also had the pleasure of dining with, and whom I trust.
