Steve reports from Lima, Peru, on the burgeoning food scene there, then heads to The Whistler in Chicago’s Logan Square neighborhood, to taste some cocktails made from the Italian herbal liqueur, Cynar.  Rick challenges chef Todd Stein to make something with that ubiquitous winter citrus, blood oranges.  Then, Steve and Rick check in with Chris Nuttall-Smith in Toronto and Jonathan Gold in Los Angeles to hear about some of their favorite restaurants to check out.  Steve stops by Shaw’s Crab House in the River North neighborhood of Chicago, to take a Final Bite of New England Clam Chowder.