Eddie's Donair & Pizza — Restaurant in Lake District

Been seeing a lot of great reviews and recommendations for Eddie's Donair over the years and finally had a chance to give it a try. I'm not normally this deep into the north but after trying a Super Donair combo, its well worth the drive. The reputation of being on par with some of the old school donair champs like Swiss, Simon King, Queen and King of Donair is well deserved. The donair was well built and packed with meat. I like a bit of lettuce, tomatoes and onions to round off the meat and have been on a garlic sauce kick lately as sweet sauce can vary in quality amongst donair shops and garlic seems to be consistent in my opinion. They use red onions which is a nice change as they have a decent punch and don't need a lot, taking up valuable meat space. The meat was perfectly fried and had a nice outer crisp. Plus I felt the seasoning was perfect and had a distinctive flavour different from other donair places. Fries were not your typical crinkle cut but instead a coated straight cut which were great and crispy. I couldn't even finish them as they were quite generous with the serving. Service here was polite and efficient, my meal was hot and ready within 5 mins or so during their lunch rush. Shop was very clean and looked updated recently. Would fully recommend eating here. Definitely within my top 3 favourite...

Encouraged by local recommendations, we ventured to Eddie's Pizza and Donair on 167, keen to sample its reputed offerings. My daughter opted for the chicken burger and poutine, while I, intrigued by their specialty, chose the donair pizza, enhanced with a generous helping of olives.

The chicken burger was satisfactory, and the poutine proved a delightful accompaniment. However, the true culinary standout was unequivocally the donair pizza. Having savored numerous iterations of this dish across various locales, I can assert that Eddie’s version transcends all others. The pizza was a harmonious blend of abundant, succulent meat, rich cheese, and a robust sauce, with onions adding a necessary crunch and the olives—a personal touch—enriching the overall flavor profile.

The owner’s commitment to customer satisfaction was palpable, contributing to the welcoming ambiance of the establishment. This particular pizza, a hearty pan pizza, was not just food but an experience, leaving a lasting impression of comfort and authenticity. It resonated so deeply with my East Coast roots and love for diners that it has claimed the title of my favorite donair pizza.

I would have to rate this place as a 9/10 on the munch meter for their donair pizza. If you love donairs then you have to try...

This is the best donair in Edmonton. Yes, even better than Swiss Donair, which I made a point of eating back-to-back for the purpose of comparison. I have been to over twenty different locations around the city, almost all serving the same style based off the East Coast (Halifax) donair, yet Eddie's Donair manages to standout from the crowd.

Eddie's donair is essentially the best of what you get from Swiss donair-- flavourful, generously spiced, shaved ground beef surrounded by fresh ingredients and a wrap-- but ever so slightly better. What pushes it over the edge? The steamed pita. I've noticed that very few places take this extra step, but this makes a world of difference when taking those first few bites, especially when compared to places that serve a slightly tough pita that's been sitting around for a while.

With all that being said, Swiss Donair is the better choice for sauce lovers. Eddie's is more meat focused (my preference), giving you slightly more meat but less sweet sauce than the equivalent Swiss Donair size.

Of note is that the restaurant itself was VERY hot and humid on the scorching spring day that I went. Furthermore, Eddie's is extremely far north for a south-sider like me, making it a mission to travel to, but a worthwhile one...