In its third iteration, Angela’s successfully combines Afghan flavors, classical European techniques, and Mediterranean ingredients. It shows off some of chef Saboor Zafari’s signature dishes—duck strudel, aushak (a pan-fried ravioli-like dumpling), and lamb salad. Pair a beautiful roasted beet salad with braised lamb shank ragu or share a mazza platter of eggplant, red pepper, and artichoke with the house-made bread, a focaccia/flatbread hybrid, and pickled root vegetables for dipping and then dive into eggplant-and-tomato-based ratatouille. Zafari rotates items through his menus—chicken kabobs, grilled steaks, spicy chicken sausage linguini, shrimp risotto, Moroccan chicken, Greek, Caesar, and wedge salads, red lentil and French onion soups, sandwiches, borani (roasted eggplant or pumpkin with yogurt, garlic, herbs, and spices). You can’t pigeonhole such cuisine as Afghan or even, more broadly, Mediterranean. It is simply, steadfastly, and consistently Zafari’s—and Angela’s. The generous portions, though, make dessert an afterthought, but chocolate mousse, panna cotta, bread pudding, and baklava tempt. Serves lunch Tue.-Sun. and dinner Tue.-Sun.