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.