Sutro's at Cliff House
July 15, 2009 With George Morrone at the helm, Sutro's at the Cliff House is now a worthy destination for both natives and tourists. With grand sweeping views of the ocean, you can dine in style with Morrone's well-executed menu. Of course, having a background from Aqua and Fifth Floor certainly helped boost expectations.
Duo of Corn Soup
We started with the Duo of Corn Soup, which was a natural hit. The piquillo pepper corn relish added a nice zippy kick to the satisfying and refreshingly sweet starter, setting the stage for more culinary excitement. Another fun app to order, if you haven't yet had it elsewhere, is the Ahi Tuna Tartare. It's Morrone's original famous recipe, and it's prepared tableside as you look on with anticipation. Unlike others, this version lets the fish shine, and it's not overwhelmed by the sesame oil.
For the main course, you have to get the Seared Day Boat Scallops. Paired with a “classic scampi sauce” and poached laughing bird shrimp, we were totally blown away by how perfect the scallops were. It's perfectly done, tender and succulent. We also liked the moist Garlic and Ginger Pork Tenderloin, but the scallops stole the show.
Jumbo Asparagus Salad
The portions are fairly sizeable, so we only had room to split a dessert. The Frozen Lemon Souffle with balsamic and blueberries is a nice touch for an otherwise perfect meal. I heard the Butterscotch Pot de Creme is supposed to be great, so I need to go back and try it!
www.cliffhouse.com
Rory Scrunchy boots
I love how this company's been around since 1863. They really know what they're doing in terms of quality and comfort. These Bethany Strappy Softie boots are also real cute. The ruching at the toe is a great touch. Must add to my wish list.
Frye Bethany Strappy Softie style
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This waterproof liner stays in place for quite a long time. The line comes in nine colors - I tried the purple and silver shades. At first glance I thought the purple could be a tad bit too dramatic, but you can definitely carry it off nicely. The silver one is a superb accent, as you can dab it at the inner corners of the eye line, or paint a thin line as an shimmery accent.
These give an incredibly smooth glide across the lid, and they're totally smudge-proof and cake-proof. Another fun thing is you can use these as a cream eye shadow. They recommend using their new Portable Eye Liner Brush to make your application easier, so I'm looking forward to checking that out.
Available online at 
For gift-giving, I always believe in presentation. The 
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Misha style
With her eclectic background (born in Brazil, of Japanese descent), Chie went around the world studying fashion and eventually landed in Spain. She's been designing her own coveted heels ever since. These shoes are comfy and classy, with a touch of modern whimsy of course.
Aren't these Pantoja shoes darling? It also comes in a silvery metallic fabric for those who want a little drama. Love the short heel.
Pantoja shoes
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I also tried the Lavender and Avocado Intensive Conditioner. It gets two thumbs up from me. On top of the wonderful lavender scent, you can practically feel the avocado oil working its magic on my hair. This is also great for color-treated hair.
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With over 70 recipes, you get to learn to make different kinds of kimchi, tofu hot pot, soups, noodles, kalbi (barbecued ribs), and much more. Best of all, these recipes can be prepared in 30 minutes. Even busy folks can cook Korean dishes!
The following recipe is for one of my absolute favorite style of noodles. Try your hand at it and I know you'll love it.
Sweet Potato Noodles (Japchae)
Japchae is traditionally made for parties or celebrations, but I like to make it for a light lunch or part of a big dinner. Dried sweet potato noodles can be found in most Asian supermarkets. They are incredibly chewy but healthy and delicious. This recipe works as a side dish (banchan) or can even be served as an appetizer or light snack.
8 ounces sweet potato noodles
1/2 bunch spinach (about 4 ounces), rinsed and trimmed
2 cloves garlic, minced
1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
1/4 teaspoon salt
1 tablespoon vegetable oil
6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
1/4 cup plus 1 teaspoon soy sauce
1/4 medium onion, sliced
3 to 4 pyongo or shiitake mushrooms, sliced
1 carrot, shredded or cut into thin strips
3 green onions, cut into 1-inch pieces
1/4 cup sugar
Toasted sesame seeds for garnish
Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.
Makes 4 or 5 servings.
Recipe used with permission from