100 Very Best Restaurants: #67 – Marib


Marib's shafout, a chilled appetizer with layers of buttermilk, chopped almonds and lahoh, spongy flatbread similar in texture to Ethiopian injera. Photograph courtesy of Ahmed Yahay.

Yemeni cuisine is still relatively obscure in our area, but Marib is an excellent introduction to the war-torn country’s bubbling stews, roasted meats, and tandoor-baked flatbreads. First, familiarize yourself with haneeth, fall-off-the-bone lamb served over fragrant rice, and shafout, a pomegranate-studded yogurt dish with spongy bread. Like IHOP, Marib serves breakfast all day, which translates to flash-fried lamb livers and egg preparations. Our favorite is susi, a savory dish reminiscent of French-toast casserole. Inexpensive.
Also great: Hummus with lamb; lamb mandi; fahsa (beef or lamb stew); saltah (vegetable stew); bint assahn (a layered pastry).

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.