A neighborhood kitchen, twenty-five years in.

Saboor has been cooking for Alameda for twenty-five years. Angela's is the kitchen he always wanted.

He grew up with Afghan food — rice steamed over lamb, flatbread pulled by hand, carrots caramelized until they taste like candy. He learned the Mediterranean in professional kitchens: the braise, the char, the patience of a sauce reduced slowly. And he learned California here, standing in front of farmers at the market every week.

All three sit on the same menu, and none of it is complicated. Organic vegetables from growers he knows by name. Naturally raised lamb and pasture-raised chicken. Olive oil, lemon, herbs, fire and time.

Local, organic, naturally raised

Produce is bought seasonally and in small quantities, which is why the menu moves. Meat comes from ranches that raise animals without routine antibiotics or hormones. Sauces, stocks, breads and pastries are made in-house, in batches small enough for one cook to watch.