You’ll hear stews bubbling in their ceramic cauldrons before they even hit the table at this welcoming Yemeni restaurant. Try fahsa—shredded beef simmered with vegetables and topped with creamy fenugreek dip—accompanied by wheels of warm flatbread for mopping. The kitchen excels at such comforts—all fit for family-style feasting—whether tender chicken mandi with fragrant rice and caramelized onions or cooling shafout yogurt flecked with herbs and pomegranate seeds. There’s no alcohol, but you won’t miss it if you order a pitcher of minted lime juice. Inexpensive.
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.
