Berber Street Food

"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

"At Berber Street Food, couscous is served with tajines (veg, chicken, or merguez), with a piquant Mauritian lamb feast, and in Tunisian sardine croquettes." - Sophie Friedman

"Serves couscous with tajines, a piquant Mauritian lamb feast, and Tunisian sardine croquettes." - Sophie Friedman

"Just a few blocks south of Hao Noodle and Tea is MICHELIN Plate Berber Street Food, Diana Tandia's tiny, inviting pan-African eatery. Everything on the menu here is warm and transportive; one spoonful of Djolof rice and you're in Lagos; a bite of the Maghreb sandwich and its grilled merguez and you're in Algeria. Sip hot cups of Mauritian mint or ginger turmeric tea or try the refreshing Berber mint iced tea." - Sophie Friedman

"There’s exciting, then there’s mildly intriguing, then there are about a dozen levels of mundane, and then there’s going to a counter-service spot for grain bowls every day for lunch. That is, unless the grain bowl spot is Berber Street Food, a pan-African spot in the West Village. Then you could eat completely different things every day of the week, rotating rice choices between turmeric, djolof stir-fried, and daily specials, while topping them with things like jerk chicken, vegetable coconut curry, or spicy tomato sauce with jackfruit." - Matt Tervooren