The Food Guy

Old School fish markets like Hagen’s on the Northwest Side or Calumet Fisheries down south will see a bump in business over the next few weeks. But so will an importer with two suburban locations, who’s been in business for more than 30 years.

There’s fantastic Korean food in Glenview and Northbrook, but The Food Guy Steve Dolinsky says a barbecue restaurant in Niles has instantly become his favorite.

There are very few restaurants in the Chicago area focusing on the food of Afghanistan. But one spot in Evanston has been cooking those traditional dishes for almost 25 years.

February is Black History Month, and NBC Chicago’s Food Guy is diving into a South Side sandwich created in the late sixties and still enjoyed today.

While Buffalo may not have made it to the Super Bowl, you can bet plenty of folks will be diving into that city’s famous wings at parties everywhere this Sunday.

In the middle of winter, there are several dishes we love to dive into to conjure up warmth. One is lasagna.

NBC Chicago’s Steve Dolinsky has found a restaurant in Bridgeport where he says the kitchen is hot, in more ways than one. Steve Dolinsky joining us tonight with the story.

After a lease dispute, the owners of Vie in Western Springs bought a space around the corner and opened a French brasserie.

Chicago’s newest Michelin-starred restaurant is only a year old, but it’s one-of-a-kind, worthy of the accolades.

Like so many restaurants along South Harlem Avenue, the menu at M’dakhan is at once familiar and mostly predictable. But there’s one thing no one else nearby has.

Hannukah and Christmas are vastly different holidays, but every once-in-a-while, the two events overlap, as they will next week.

NBC Chicago’s Food Guy Steve Dolinsky says there is nothing flashy about a relatively new restaurant in the South Loop. Just solid, well-executed classics – with a twist or two.

Cooks need heat-resistant forearms to work the grill at El Che Steakhouse and Bar in the West Loop. That’s because during service, it’s a literal inferno of wood, charcoal and beef: marrow bones, strips, filets, you name it. The guy behind it all? John Manion.