High Voltage — Restaurant in Edmonton

I ate here on Monday, May 27, 2024 and I ordered the beef and lamb gyro. I ordered all the toppings, and at the pay counter, I asked for a side of tzatziki sauce because I really love tzatziki. I believe he's the owner, and he said that they don't give out sauce containers. And then the employee who was very kind and assembled my gyro, stepped aside and said that he'd put extra tzatziki in if I asked for it next time. The owner later explained to me that he doesn't want to be like all the other donair shops who provide sauce on the side. I completely respect that choice, but I did not enjoy my gyro. There was one spot in it that had tzatziki, but it wasn't really at all distributed well. My lunch gyro and drink was $18.20 and honestly it was really disappointing without tzatziki. Had I been asked during the assembly, I would have requested more then. And nothing was really done to address my request other than "next time" even though I ate in...

Best donairs in town along with a few other sandwich choices. But donairs are their main go to. There are three size choices and the meat ration is always generous. About 5 different sauce choices although I always choose the "East Coast" (sweet sauce) to go with my wrap.

Parking is usually not too bad except at peak times (lunch) when a lot of people drive by and order to go. It's also single line service so if there are a lot of people, there will be a wait.

Access can also be a bit of a challenge as it's right on the southeast corner of Calgary Trail (one way south) and Argyll Road. If you're coming from the south, you'll need to take one of the other arterial roads to get on the right route in (Gateway from the East onto Argyll or 106 Street from the West onto Argyll).

They do close early as this is a quick lunch spot, not a dinner place. There are tables if you choose to...

This is the most unique donair I've had. It certainly won't satisfy the East Coast purists, but I can definitely appreciate a different take/approach on a food. Ironically, the donair pictured is called the "East Coast Donair," while not quite sticking to the roots of what makes an East Coast donair.

The sweet sauce tastes a little different than what I'm used to-- I would describe it as a little "yogurty," which is not a bad thing-- just different. The meat is also very thickly sliced, and tougher to chew, making it more like a steak wrap than a typical donair. The best part about it is that once wrapped, it is salted, seasoned, then panini pressed, giving the wrap a hot crispiness.

This is not what I'd come to eat when craving a donair. Rather, this is where I'd come to eat when craving High Voltage, because their wraps are...