The fact that there isn’t a single trendy thing about Angela’s Kitchen is part of its charm. The other, more significant part is the food: Afghan flavors filtered through the lens of old-school French cooking techniques (think rich wine reductions) and other Western influences. Take chef-owner Saboor Zafari’s signature duck strudel: phyllo dough wrapped around duck confit, wild rice, and sautéed mushrooms — the whole thing served in a caramel-y cranberry wine reduction that evokes everything good about Thanksgiving dinner. Even dishes that hew pretty closely to traditional Afghan recipes have a distinctive, slightly Westernized stamp. The aushak, a kind of Afghan leek-and-spinach ravioli, are pan-fried as though they are pierogi; the borani tastes like a not-so-distant cousin of eggplant parmigiana.
Payment Type: Cash, all major credit cards
Many of the ingredients are organic/sustainable.