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Firecliff Restaurant Review: If you want to locate Firecliff along El Paseo, which is open seasonally, just keep an eye peeled for the queue. Chef-owner Patricia Hook delivers a menu that touts a subtle and interesting blend of influences --- Asian, Indian and Mexican --- while remaining resolutely Californian. The full range of references is immediately evident in the appetizers, from firecracker shrimp with a spicy chipotle sauce to miso-ginger-glazed scallops and a corn bisque made with locally grown white corn. Hook smokes her own fowl for the tea-smoked duck breast entrée, using a tropical tea with traces of flowers and fruit, glazes it with a sesame-orange sauce and teams it with wild rice cakes and asparagus. Rack of Colorado lamb is curry-crusted and served with lemon grass-infused potatoes. The lobster tortilla, with white corn, tomatoes, black beans and cilantro tucked in with the lobster, all tied together by a beurre blanc, is a signature dish, rivaled only by sand dabs with a lemon-caper sauce --- perhaps her most conventional offering. Desserts generally play it more conservatively, with the cinnamon-raisin brioche bread pudding with Jack Daniel's and crème anglaise a standout.