About Amelia's Kitchen
In 1937, Barry Brooks moved to Southern California to pursue his dream of acting until WWII spoiled his plans. But while Barry was dreaming of acting, his wife, Amelia, was thinking of another aspect of SoCal living: the food. The Baja cuisine of the West Coast was calling Amelia, with its Mexican influences, its fresh Mediterranean-style seafood, and its bold Asian fusion flavors. And so, she convinced her husband to let her open a restaurant.
This restaurant wasn't Amelia's Kitchen, but it was its inspiration. The second Amelia—Barry's great niece—grew up eating at her Uncle Barry's, and in 2010, she decided to open a place all her own. And like her Uncle Barry, Amelia would feature Baja cooking made with a Mexican foundation, fresh, local seafood, and a twist of Asian flavors. On the menu today, guests can find blackened chicken wraps dressed with pico de gallo, grilled lemon octopus marinated in a housemade chili sauce, and quesadillas stuffed with shrimp.
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