Au Coin Berbère has been serving Algerian Berber couscous on Prince-Arthur East in the Plateau since 1997, run by a chef-owner whose kitchen is the draw. The menu is built almost entirely around couscous: eight versions ranging from poulet and merguez to boeuf, agneau, and the house Le Coin Berbère (combining lamb shank, merguez, and chicken). The semolina is steamed Algerian-style, grains separated and fluffy, served with vegetable broth gently spiced with anise. Starters include chorba (tomato and bulgur soup with coriander and chickpeas), bourek (chicken or beef), brik à l'oeuf, hummus, salade berbère, and salade poivrons. Desserts run to baklava and touaregs (date and almond pastry with orange and cinnamon), with mint tea to close. BYOW, 65 seats.