Best Donair

  • Ian Selig

Gold Winner Tony's Famous Donairs & Pizza

Silver Winner Johnny K's Authentic Donairs

Bronze Winner Real Fake Meats

Hall of fame King of Donair

Leo Salloum, manager at Tony’s Pizza & Donair, says a perfect donair has to have “the juicy meat. The pita has to be grilled to perfection, and the way it’s wrapped, I gotta say, you want a bit of messiness to it but you don’t want it falling apart on you either. The thing with a donair is, the second it’s done, and wrapped up, you want to eat it. You don’t want to let it get cool or eat it an hour later. It’s made to eat right away and enjoyed with that freshness.” Listen to the expert, folks.
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