Restaurants
Gyros
Boast to an East Coaster about Toronto's diverse edible offerings and you'll quickly be put in your place over our painful lack of true Nova Scotian donair.
Sure, many claim to offer donair, doner, donar, or however you wish to spell it. But Maritime ex-pats will tell you that no matter which way you write it, there isn't a sandwich shop, kebab house, or any other sort of food purveyor in the city that offers the real thing.
Except maybe one. Gyros, a hole in the wall off Yonge near Dundas, has gained a reputation providing the rare find - complete with chunky slices of meat, tomatoes, onions, and that sweet, slightly spicy sauce, all tucked into a warm pita.
Gyros is somewhat of an ironic name, since many non-Eastern folk tend to mistake gyros for donair. But you needn't be skeptical - Chanho Seo (the owner) is proud to make his the Nova Scotian way.
The first time I visited Gyros, I was pulled along by an ex-Halifaxian who was salivating at the prospect of rediscovering this long-lost taste. Having been on the lookout for the real deal since moving here over a decade ago, he said this was the first time the dish satisfied; this was the first time it tasted like home.
As a born-and-bred Ontarian, however, I can't help wondering what the fuss is about. It's tasty, no doubt about it, but the sauce is exceptionally sweet and sticky (something I'm normally not opposed to), and the meat is rather heavy. It's certainly not upleasant, but not something I'd go out of my way for.
(I did, however, get an interesting conversation out of the experience; while my pita heated up in the toaster oven I received a friendly yet slightly over-enthusiastic and entirely unprovoked lesson on the benefits of teaching English in Korea.)
Yet the entire East Coast (not just Nova Scotians) is, apparently, crazy for this delicacy. And while this weekend's East Coast Rhythms festival at harbourfront will offer up oysters, mussels, and Atlantic salmon, the real Maritimers will be giving seafood a run for its money, munching away on these warm, messy, sticky delights.
Put simply, whether you're seeking that East Coast flavour of your youth or just looking for a snack on Yonge that's under $5, Gyros is the one to trust.
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We miss you!!!
IVE BEEN AWAY FROM HALIFAX FOR 3 YEARS NOW AND I MISS THE FOOD SO BAD, I SWARE THE FIRST THING IM GOING TO DO IS GO TO KING OF DONAIR ON QUINPOOL RD. AND THEN STARIGHT TO COUSINS (LADY HAMOND RD. AND ROBIE ST) FOR DEEP FRIED CLAMS (NOT CLAM STRIPS) THA WHOLE THING OH GOSH NOBODY MAKES FOOD LIKE THE EAST COAST. (would you guys belive that i went to the duke of argyle (by john st. in toronto) cuz of the boasting of east coast food i heard they were doing) and they didnt even know what a donair was and they were so discusted that i wanted deep friend clams. i was shocked what kind of east coast bar dosent even know what they SHOULD be serving?
In my teens I worked at a "proper east coast" Donair stand at Bramlea City Center. I can attest that it's very - very addictive. I laugh when I think of my the first time having a donair, I thought it was a bit weird, with it's spiced ground meat and sweet sauce. It was not my idea of great fast food. LOL. Who would have guessed way back then that I've been CRAVING a really good Donair for years!
Please help - does anyone have the address?
Good luck - I hope it satisfies your craving!
I believe their hours are Monday to Saturday from 11:30 a.m. to 8:00 p.m. and closed Sunday.
Good luck!
Donair is an art, that when an Upper Canadian tastes a real donair for the first time it's like an epiphany.
You won't get this from Gyros.
However, there is a Greco Pizza outlet located in a sketchy coffee shop on the north side of Adelaide Street West. You can order garlic fingers and donair pizza there while still getting a side of donair sauce to dip.
Otherwise, I go the distance... I make my own donair sauce and meat, because, I know how it tastes, and if I can't get it elsewhere, I might as well make it myself!
I have successfully converted many a natural born Upper Canadian to the obsession of Donair!
Trust me, donairs are delicious, and Gyros just doesn't deliver.
I have to say in their defense that it was pretty darn close - I thoroughly enjoyed munching it! Gotta say that I'll be going back for sure.
Marie - how about sharing your donair recipe?
You can also go on greco.ca and see all the other Ont. Locations. If you ever find yourself in Belleville, head towards the water om the main drag and you will nopt only find a "Ponderosa Steak House" but also a place called Nova Scotia Donairs. Buddy is a haligonian and he also sells the deep fried pepperoni.
and the <B>Greco</B> locations here, <B>do NOT make REAL donairs</B>... so I'm unable to accept the fact that their locations in Toronto would either.<BR><BR>
The trouble with donairs (even locally), is that so many people have created their own little bastardised versions, that very few people (especially the younger crowd) even know what a real donair is anymore. <BR> <BR>
Even many of the traditional big-name shops around, have since been bought out by a younger, lazier crew, with sloppy kitchen habits, who flood the local market with absolutely horrible things they call donair.<BR><BR>
The one important thing you must remember about donairs, is that there is a reason why they are cooked on an upright rotating stick, that's affixed to an actual donair machine. The meat is MEANT to be cook on this apparatus <B>alone</B>, and <B>browned only on one side</B>. As well, it's always to be sliced in thin strips, but <B>NEVER IN CHUNKS</B>.<BR><BR>
If the man at your donair shop cuts meat from the donair machine and throws it onto the grill, he's just defeated the whole purpose of donair, and has just ruined the whole taste and texture of your meal. If you see your meat hit the grill, you may as well just kick the cook in the groin and leave, as he's just demonstrated a severe lack of respect for you, the donair, his business, and the products he sells.<BR><BR>
Another very common trick at many low-end shops, is to pour a cup of water over the meat while it's on the grill. The meat soaks up the water, swells, and gains weight... giving the illusion that you are getting a lot of food for your money. In actual fact, you've just been ripped off, and have nothing but a wet, rubbery, bland tasting mystery-meat sandwich, which sometimes doesn't even smell like a real donair.<BR><BR>
Always <B>demand</B> for your donair to be done right, whether the cook wants to take the time to do so or not...<BR><BR>
and never pay for anything less than that.<BR>
The meat wasnt quite "Donair" meat, the spices weren't all there or something. I couldn't quite pinpoint it. Also the donair sauce wasnt "true east coast" style, but it was close. Was it delicious? Yes. Was it a true east-coast donair? No. Was it the closest thing ive had to an east-coast donair in 6 months? Yes. Would I go again? Mabye.
Thanks for the info :-)