BAY RIDGE, BROOKLYN
Yemenat
Slow-cooked lamb haneeth over Hadrami rice on Fifth Avenue — Bay Ridge's most careful Yemeni kitchen.
Fifth Avenue in Bay Ridge has a dozen places to eat Yemeni food; Yemenat is where the cooking is most careful. The centerpiece is lamb haneeth, shoulder slow-cooked until it gives way at a touch and laid over golden Hadrami rice — the tradition behind mandi, built for sharing and served in portions that assume you brought company. Start with shafoot, flatbread soaked in spiced yogurt, and sahawek, the grated tomato-and-chili relish that goes on everything.
Yemeni cooking runs on hawaij, slow heat, and bread hot from the oven, and the menu reaches past the grill to lamb sughar and an Aden-style shakshouka. In 2025 the Michelin Guide added the restaurant with a Bib Gourmand, and in 2026 the New York Times put it on its list of the city's best restaurants. The dining room is unfussy; the hospitality is not.
Editor’s tip
Order one lamb haneeth for every two people and let the rice do the rest; save room for the bread.
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Editorial draft — core details last reviewed October 13, 2026. Confirm practical details with the official site before you go.