Jason P.
Google
My wife and I recently had the pleasure of dining at Red Sea, a brand new Eritrean and Ethiopian restaurant in Oakland Park, and it was an experience worth savoring. Over three years, owner Joseph built this modern-yet-cozy space, creating a warm, welcoming atmosphere ideal for a date night or a relaxed evening with friends.
We visited on a Sunday when it wasn’t particularly busy, though it clearly picks up quickly as word spreads. Subtle Ethiopian jazz played in the background, adding cultural depth without being overpowering. Despite the sleek, modern design elements—like woven pendant lights and softly illuminated walls—the padded chairs were impressively comfortable, letting us truly settle in. The bar area, with bold-patterned stools and neatly arranged spirits, serves as a stylish focal point. Outdoors, a charming patio space is surrounded by greenery and gentle lighting, and the restaurant’s polished façade hints at the thoughtful craftsmanship you’ll find inside.
For the uninitiated, meals here are typically enjoyed with injera, the tangy, 100% teff (and also gluten free) flatbread, using your hands instead of utensils. It’s worth noting that Joseph spent several months perfecting the 100% teff recipe to suit Florida’s climate—ensuring the injera maintains its authentic tang and texture despite the region’s humidity. Conveniently, there’s also a dedicated hand-washing station off the dining room, so you won’t need to head to the restroom just to rinse up.
Red Sea’s menu is intentionally focused for now but will expand as the restaurant settles into its rhythm. What’s already available offers a mouthwatering introduction to classic Eritrean and Ethiopian fare. One standout is the Vegetarian Combination, where you choose four vegetarian dishes. We opted for Red Lentil (Mesir Wot), bold and spiced with berbere, onions, garlic, and ginger; Chickpea Flour (Shiro), a smooth, comforting stew with moderate heat; String Beans (Fasolia Wot), lightly spiced and fresh; and Kale (Gomen), offering an earthy depth thanks to onions, garlic, and mild seasoning. Other vegetarian options include Sunflower Seeds (Suf Fitfit), a refreshing cold dish with chopped seeds, jalapeños, tomatoes, and garlic; Beets (Kaye Sir), cooked with carrots, onions, ginger, and garlic; Cabbage with Carrot (Tikel Gomen), featuring cabbage, potatoes, and carrots; and Split Peas (Kik Alicha), simmered with mild herbs and a touch of turmeric.
For a meaty contrast, we tried the Beef Jerky (Quanta Firfir), featuring in-house dried beef cooked in a richly seasoned and berbere-heavy sauce with shreds of injera mixed right in. Each smoky, spicy bite was perfectly balanced by a side of crisp greens and diced tomatoes. Other meaty entrées include lamb dishes such as Lamb Tibs or Lamb Derek Tibs, as well as Chicken (Doro Wot) slow-cooked with onions, berbere, and spiced butter.
The Nuova Simonelli espresso machine behind the bar signals Red Sea’s commitment to quality coffee. Although we didn’t sample it on this visit, the menu includes Ethiopian Coffee, cappuccinos, and hot house tea, all excellent ways to wrap up a meal. You’ll also find draft and bottled beers, soft drinks, and Tiramisu—an unexpected but meaningful nod to Eritrea’s history as a former (albeit brief) Italian colony.
From start to finish, the service was exceptional. Joseph was attentive, knowledgeable, and clearly enthusiastic about sharing the cuisine’s rich heritage. Between the beautifully crafted stews, gentle Ethiopian jazz, and comfortable seating, Rachel and I felt at ease throughout the evening.
If you’re seeking high-quality Eritrean and Ethiopian fare in South Florida, Red Sea is a must-visit. The lovingly designed interior, bold and authentic flavors, and impressive espresso setup offer a refined yet intimate dining experience. We can’t wait to return as the menu continues to expand—and to finally try that espresso.
