In a dining world where fast-casual abounds, we appreciate the slow (still casual) Yemeni food at these cozy restaurants even more. Take the haneeth—roasted lamb slowly coaxed to tenderness and set in a bed of cardamom-spiced rice. The grains and breads aren’t to be missed—especially basboussa, a sweet-savory semolina cake drizzled with honey. Also good: Shafout (chilled yogurt with flatbread); fahsa and saltah (shredded-beef and vegetable stews); lamb mandi.
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.
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 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.
