Steve Dolinsky
Dolinsky has garnered 13 prestigious James Beard Awards for his TV and radio work over the past two decades, including seven for TV, five for radio and one for podcast.
Dolinsky has been a food reporter for WBEZ-FM, Chicago's public radio station, a food correspondent for "The World" on Public Radio International, and has written articles about food and restaurants which have appeared in the Chicago Tribune, the Chicago Reader and Canada's Globe and Mail. He's was chosen to be a judge on the Food Network's "Iron Chef America," presiding over Battles Rabbit and Pheasant.
In 2018, Dolinsky's first book, Pizza City USA: 101 Reasons Why Chicago is America's Greatest Pizza Town, was published by Northwestern University Press. He visited 185 restaurants in the region to settle on his 101, which includes 10 styles of pizza in the city and suburbs. This led to the creation of Pizza City USA Tours, a weekly tour business, sampling four different styles of pizza at various locations in about three hours. The company offers both coach tours as well as neighborhood walking tours.
Previously, Dolinsky was the Executive Producer and Host of "Good Eating" on CLTV, the 24-hour news channel owned by the Tribune Co. The weekly half-hour show featured chefs, health news, wine reviews and inexpensive restaurants around Chicago. Dolinsky hosted that program from 1995-2003.
An advocate for the local chapters of Meals on Wheels and Share Our Strength, Dolinsky volunteers his time to help promote their causes. He has a Bachelor of Arts degree in Journalism and History from the University of Wisconsin - Madison. He previously worked as a general assignment news reporter in Michigan (WLUC-Marquette), then the Quad Cities (WHBF-Rock Island, Illinois; KWQC-Davenport, Iowa), and finally, for two years at CLTV, before joining the "Good Eating" team.
For more information, you can visitwww.stevedolinsky.com
Find Steve on Facebook: @StevenBDolinsky
Twitter & Instagram: @SteveDolinsky
Steve's Stories
Black People Eats helps you find Black-owned restaurants near you
In the wake of the protests following the killing of George Floyd, there has been a surge of interest in supporting Black-owned businesses.
Dark Matter Caravanserai puts twist on traditional roastery with Mexican flavors
Dark Matter Caravanserai puts a twist on the traditional roastery with Mexican flavors.
Kurimu serves up Asian-influenced treats on Taylor Street in Little Italy
"I always liked to travel to Japan, and I see all these different ideas of different desserts and stuff like that, so that's how I brought the idea back over here."
Roman-style pizza, pinsa, gains following at L'Aventino Forno Romano
And in a town known for deep, tavern-style and stuffed, this latest style to hit town does seem to be gaining a following.
Choong Man's Korean fried chicken packs a crunch
This Korean fried chicken recipe results in a crunch you probably haven't seen, or heard, before.
Businesses try to revive Sunday farmer's market, invite farmers, food producers indoors
"We can keep going on a weekly basis until the markets open back up, until these guys can have some revenue for their businesses."
Chicago Ramen, Menya Goku reopen with limited capacity
Menya Goku re-opens Friday, while Chicago Ramen re-opens on Monday with 25% capacity, but it is a sign in the right direction.
Italy, Argentina come together perfectly in the form of sweets at Piccolo Mondo Restaurant & Bakery in Hyde Park
Piccolo Mondo serves alfajores, essentially soft cookie sandwiches, stuffed with dulce de leche and rolled in coconut or dipped in chocolate. Also, flaky puff pastries filled with either fruit or pastry cream.
Get your fix of East Coast bagels with a Midwest twist in the Chicago area
"Nobody rolls bagels by hand anymore. Nobody does it. And in New York they don't do it a lot," said Gotham Bagels Owner Joe Gaglio.
Chicago peach lovers line up for Tree-Ripe Fruit truck fresh from Georgia
Peach season is so close you can almost taste them, and thanks to one Wisconsin business, you'll be able too sooner rather than later.
