Real Yemeni mandi, cooked right.

Mandi, haneeth, and bread baked the same day.

The kitchen here runs on the mandi tradition — rice slow-cooked under roasted chicken or lamb so it soaks up every drop of drippings, finished with the smoky char you can't fake with a shortcut. It's the kind of plate meant to be shared, not portioned.

Alongside it: taboon bread straight off the stone, and a rotating stew of the day served bubbling in its own clay bowl. Nearly two thousand Google reviewers have already worked out which one to order first.