From SFGATE:

Men come in and out of Yemen Kitchen all day long. Cab drivers. Contractors. Shop owners. Most are Yemeni expats, and they joke around in Arabic with owner Abdul Al Rammah as they drink sweet, strong tea and wait for the food of a country that they can’t return to because of civil war.

“Our people feel like they’re home,” Al Rammah says of his tiny, three-table restaurant, which opened in the Tenderloin in June. “They feel like their mom is cooking. They miss this.”

You don’t need to have a mother in the old country to appreciate the charms of the food Al Rammah is serving, like the turmeric-stained roasted half chicken on a bed of rich pilaf, or the stir-fried beef, fragrant with anise, fennel seed, cardamom and red peppers. You scoop up most dishes with warm, flaky Yemeni flatbread, and top with a dollop of mild salsa made from tomato, onion, garlic and herbs.