Yemen Kitchen

"Huge portions and rich, deeply seasoned meats are hallmarks of this Jones Street restaurant. Affordability is a big selling point here, too: for an order of roasted lamb, $22 isn’t a bad price tag, and a falafel sandwich runs just $10. The masoob, a dessert of banana, dates, and honey, is a thick and sweet treat to wrap any Yemeni Kitchen feast." - Paolo Bicchieri

"Don’t let the unstaffed, blank dining room at Yemen Kitchen deter you. Wait a few moments and someone will emerge from the kitchen with a menu of the best Yemeni food in SF. You'll want lamb in any form, but prioritize the kabsha. When asked if you want it spicy, the answer is yes. A massive platter arrives with aromatic rice topped with slow-cooked and cardamom-seasoned meat that falls off the bone with just a look. You’ll likely find us here at least a few times per month for dinner." - Ricky Rodriguez

"Yemeni food is a bit different from the cuisine of its neighbors — expect spicy stews and hearty lamb and fava bean dishes, all eaten with flatbread. The chalkboard menu is in Arabic and it’s mostly Yemeni expats who dine here." - Dianne de Guzman, Eater Staff

"The Tenderloin is home to numerous Vietnamese and Yemeni restaurants. But this Jones Street go-to might be the finest example of what the neighborhood can provide in the way of spice. For just $10 a diner can try salteh, considered to be Yemen’s national dish. Sahawiq, a salsa-like blend of spices that goes by many names depending on the region, provides a hot backbone to this meal." - Paolo Bicchieri

"In the heart of the Tenderloin you’ll find Yemen Kitchen, a snug, warm spot owned by Abdul Al-Rammah. Bring a group and try everything on the menu, but for your spicy fix go for the saltah, one of the national dishes of Yemen. It’s a meat stew served bubbling hot with a float of frothy fenugreek sauce (better than any modernist foam), served with a flatbread called tawah. For some extra heat, ask for an extra bowl of sahawiq (also known as zhug or s’hoog), a hot sauce made from red or green chilies, garlic, coriander, and spices." - Sam Chapple-Sokol