One More Step
Today, after a long enlightening day at the Northern Voice blogging conference, Oana, David, Dane, and I decided a beer was in order. And since the beer came at a time when food was also in dire need, we wound our way over to The Atlantic Trap & Gill, one of the finest purveyors of beer and beer-related food in downtown Vancouver.
Now, it's probably relevant to mention that The Atlantic, as the name would imply, is a maritime province pub, filled to the brim with Alexander Keith's beer, Atlantic cod and chips, PEI mussels, and typically a generous handful of drunk and silly Newfies and Nova Scotians (Nova Scots? I don't know). But the food is definitely of a quality that a few silly Newfies go practically without notice (unless, of course, it's a group who find out you're from Texas and beg to practice their Spanish curse words with you in preparation for their trip to Mexico in the fall, but that's an entirely different story).
I had passed by this place during my first week in town back in 2004, and having never heard of "authentic Halifax style donair," was a bit put off when I read what it consisted of (most defintions include some combination of condensed milk and vinegar). The descriptions were so bizarre at that time, even, that I never put it together that this was my beloved gyros, shawarma, or kebab, with just a slightly customized sauce. Most definitions didn't mention the meat at all, actually.
At any rate, I vowed one day to try the pinnacle of this particular style of donair, the Donair Pizza. Today was that day.
My friends looked on in horror as I stuffed bite after bite of pita crust, a very spicy donair sauce, tomatoes, and cheese into my eager mouth. I can't say that it's the best thing I've ever eaten (I'm not certain I like the Halifax style super-sweet sauce), but I can definitely see the appeal it would have at 3am after many beers.
Now, it's probably relevant to mention that The Atlantic, as the name would imply, is a maritime province pub, filled to the brim with Alexander Keith's beer, Atlantic cod and chips, PEI mussels, and typically a generous handful of drunk and silly Newfies and Nova Scotians (Nova Scots? I don't know). But the food is definitely of a quality that a few silly Newfies go practically without notice (unless, of course, it's a group who find out you're from Texas and beg to practice their Spanish curse words with you in preparation for their trip to Mexico in the fall, but that's an entirely different story).
I had passed by this place during my first week in town back in 2004, and having never heard of "authentic Halifax style donair," was a bit put off when I read what it consisted of (most defintions include some combination of condensed milk and vinegar). The descriptions were so bizarre at that time, even, that I never put it together that this was my beloved gyros, shawarma, or kebab, with just a slightly customized sauce. Most definitions didn't mention the meat at all, actually.
At any rate, I vowed one day to try the pinnacle of this particular style of donair, the Donair Pizza. Today was that day.
My friends looked on in horror as I stuffed bite after bite of pita crust, a very spicy donair sauce, tomatoes, and cheese into my eager mouth. I can't say that it's the best thing I've ever eaten (I'm not certain I like the Halifax style super-sweet sauce), but I can definitely see the appeal it would have at 3am after many beers.