"On busy weekends, it’s common to see 30-inch diameter stainless steel platters, heaving with spiced rice and meats, carried out of the Hadramout Restaurant’s doors by two or more people on their way to a family feast. This restaurant group serves the equivalent of 200 whole lambs per week, each carefully selected at auction by the owners and processed at a halal-certified shop before being transferred to a kitchen for butchering and prep. It’s an efficient, hands-on operation that’s allowed Hadramout to expand quickly to Texas’s biggest metros in just three short years, starting in Houston and expanding to Plano, Irving, and Austin. Then you taste the mandi, the famous spiced roasted lamb or chicken served that’s so tender that the bones come off clean from the meat, and it becomes clear why legions of Texans are so enamored with this growing Yemeni restaurant group." - Didi Paterno
