About Maribelle Dizon
Of the handful of Yemeni restaurants here, this one shines brightest. The cuisine emphasizes the beauty of slow cooking. Roasted-lamb or -chicken mandi are fall-apart tender, their onions richly caramelized atop beds of rice. Bubbling stews such as fahsa (shredded beef with vegetables) stand out for depth of flavor. Like most dishes in the spacious dining room, shafout easily serves four—not that you’ll want to share the wheel of injera-like bread covered with chilled cucumber-herb yogurt and pomegranate seeds. Also good: hummus with lamb; haneeth (lamb with rice); susi (a sweet-savory casserole with honey); Minted lime juice.