"Berber, a new 15-seat counter-service operation in Greenwich Village, is intended to reflect chef Diana Tandia’s African roots as well as the continent’s influence around the world. It’s hard to deny the global appeal of her leg of lamb, marinated overnight in a spice blend including harissa and roasted for four hours, then served with couscous and topped with a smattering of red onion." - Paul Schrodt
