Carbon Angela’s Kitchen
steakhouse
SHISHITO PEPPERS & BRUSSELS — 14
Blistered shishito peppers, brussel sprouts and cashews with a lime ginger Szechuan sauce
SPANISH POTATO TORTILLA — 17
Spanish tortilla, fresh herbs, whipped ricotta, arugula, prosciutto
ARANCINO TRIO — 21
Trio of stuffed, fried risotto - meat, mushrooms and pistacchio sauce
SAUSAGE BOARD — 17
Selection of grilled sausages with roasted garlic, seasonal homemade compote
MUSSELS AND CLAMS — 21
Mussels and clams sautéed in a West Coast IPA tomato base with coconut milk, chile de árbol, lime
EGGPLANT DELLA NONNA — 17
Fried eggplant, ricotta, housemade tomato sauce, basil With dijon, chipotle, cornichon, lemon zest, fried capers (CROSTINI — 19) Fresh mozzarella breaded and fried with homemade marinara sauce, basil, ricotta salata
ANGELA’S CAPRESE — 16sourcing signal
Heirloom organic tomatoes, fresh hand-pulled mozzarella layered with pesto sauce and sun-dried tomatoes
ARUGULA — 13
Bell pepper, red onion, avocado, shaved manchego, roasted walnuts with lemongrass vinaigrette
KALE — 13
Golden beets, roasted pistachios, whipped herbs, ricotta cheese with honey mustard
EVERYTHING SALAD — 14
Greens, avocado, cherry tomato, grilled veggies, crispy prosciutto, fresh cotija cheese, hibiscus pickled red onions
GRILLED CHICKEN — 28sourcing signal
Chicken marinated with citrus, rosemary, tarragon, served with mashed potatoes and organic seasonal vegetables
GRILLED SALMON — 29
Grilled salmon with tomatillo salsa relish, cilantro cream, roasted chile de àrbol, black rice
BRAISED SHORT RIBS — 38
Tender beer-braised short ribs served with parmesan risotto
PICANHA STEAK — 36
Grilled Picanha steak topped with brie fondue, walnuts, truffle oil, served with smashed potatoes
VEGETARIAN / VEGAN (LASAGNA — 31)
Marinara, potato, provola cheese, ricotta, béchamel sauce
MUSHROOM RISOTTO — 29
Mixed wild mushrooms, roasted garlic, white wine
VEGGIE RIGATONI — 23
Garlic oil, Calabrian chile, blistered cherry tomato
GNOCCHI ALLA NORMA — 27
Housemade tomato sauce, basil, garlic, fried eggplant, ricotta salata
gluten free available (MUSHROOM FUSILLI — 29)
Italian sausage in a mixed mushroom shallot thyme garlic confit cream sauce
PISTACCHIO CAMPANELLE — 31
Pistacchio pesto, cream of pecorino cheese, crispy pancetta
SHRIMP GNOCCHI — 31
Sautéed tiger shrimp with smoked Spanish paprika garlic confit
SEAFOOD FETTUCINE— 31
Mussels, shallots, fried capers, mediterranean Romesco sauce
CONFIT DUCK GNOCCHI — 32
Confit duck in its own fat, sautéed fennel, shallots, garlic with white wine and butter
SAT 4:00 - 10:00 pm (SUN 4:00 - 9:00pm)
Dinner at Angela’s Kitchen, daytime flavors at Bedda — two homes, one love for great food.
Menu as captured Sep 2, 2026 · source ↗
We hold 267 venues in San Diego, CA and could score 41 of them. Positions are counted against those 41.
v1.7.4 2.2/100 = sourcing 1.8/50 (named-farm 0 distinct, named-region 0 distinct, attribute 2 distinct [class=certification-word x1.00, class=provenance-adjective x0.50], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.5/18.
sourcing
Heirloom
Attribute“fried capers (CROSTINI — 19) Fresh mozzarella breaded and fried with homemade marinara sauce, basil, ricotta salata ANGELA’S CAPRESE — 16 Heirloom organic tomatoes, fresh hand-pulled mozzarella layered with pesto sauce and sun-dried tomatoes ARUGULA — 13 Bell pepper, red”
on the menu · source ↗
organic
Attribute“(CROSTINI — 19) Fresh mozzarella breaded and fried with homemade marinara sauce, basil, ricotta salata ANGELA’S CAPRESE — 16 Heirloom organic tomatoes, fresh hand-pulled mozzarella layered with pesto sauce and sun-dried tomatoes ARUGULA — 13 Bell pepper, red onion,”
on the menu · source ↗
See the week▾
| Sunday | 3pm – 9pm |
|---|---|
| Monday | 4pm – 9pm |
| Tuesday | 4pm – 9pm |
| Wednesday | 4pm – 9pm |
| Thursday | 4pm – 9pm |
| Friday | 3pm – 10pm |
| Saturday | 3pm – 10pm |
Hours checked Aug 29, 2026 · source ↗ · checked 35 days ago, so we're not calling it open or closed — anything over 14 days can have changed · Always worth confirming with the restaurant.
Call (619) 890-1234No online booking — reservations by phone.
Coverage
- Eater San Diego coverage of Carbon Angela’s Kitchen ↗
Eater San Diego
Press