Red Sea Ethiopian & Eritrean Cuisine Restaurant

Doro Wat

Slow-braised chicken leg in a deep, brick-red berbere sauce with hard-boiled egg — the flagship stew of Ethiopian cooking, rich and warmly spiced

Kitfo

Ethiopian-style beef tartare seasoned with mitmita and spiced butter, served raw or lightly cooked — a Habesha delicacy that earns its cult status

Lamb Tibs

Pan-sautéed lamb cubes with onion, jalapeño, and clarified butter — well-caramelized edges, clean and savory without the complexity of the stews

Vegetarian Combination Platter

A full spread of lentil stews, collard greens, cabbage, and chickpea dishes arranged over injera — one of the most complete vegetarian meals in Oakland

Misir Wat

Red lentils simmered low and slow in berbere spice paste — earthy, slightly smoky, and the kind of dish that converts skeptics of vegan cooking

Gomen

Braised collard greens with garlic and spiced butter — a cooling counterpoint to the hotter stews on the platter

Shiro

Smooth chickpea and bean powder stew with a velvety consistency and mild heat — comfort food at its quietest

Injera

House-fermented teff flatbread with the right amount of tang and a porous texture that absorbs the stews — the foundation everything else depends on