Forget sunshine, when it comes to combatting seasonal affective disorder, nothing gets the job done quite like fork-tender brisket, popcorn sweetbreads, and a boatload of sushi so fresh you’ll think you’re surfing the Pacific. Chicago’s latest batch of restaurant openings brings a breath of potent fresh air when we need it the most. From prolific restaurateur Brendan Sodikoff to Rockit Ranch Productions and Iron Chef Masaharu Morimoto, the new spots in town come courtesy of a few heavy-hitters.

Restaurants and bars are out for blood. Blood oranges, that is. Every winter, these lustrous citrons enliven menus all over, providing a welcome splash of color and flavor in the midst of wintry monotony. Blood oranges are also one of the most versatile ingredients behind the bar. From margaritas and daiquiris to cosmos and limoncello, here’s your definitive guide to blood orange-drinking in Chicago this winter.
 

Restaurants are out for blood. Blood oranges, that is. Every winter, these lustrous citrons enliven menus all over, providing a welcome splash of color and flavor in the midst of wintry monotony. Sweet or savory, blood oranges are also one of the most versatile ingredients in the winter pantry. From salads and vinaigrettes to panna cottas and doughnuts, here’s your definitive guide to blood orange-eating in Chicago this winter.