What the World Needs Now: Burger Meets Donair

In the autumn of 2021, the Local Omnivore changed its identity; like Robin becoming Nightwing. Or Hawkeye becoming Ronin. The spot has the same proprietors, but it’s now known as Gravy Burgers and Fries, but the spot still has the same industrial-meets-punk feel that it had as the Local Omnivore. It still feels like a place where you’d bring your band, of which no member knows more than two chords, together for post-jam beer and grub.

While the Local Omnivore had great sandwiches filled with house-cured meats, the focus is now on brisket patties (there are veggie options, too). We already saw hints of the transformation when the Double Dragon, with chow mein noodles as a topping, had a nice run in the Edify Burger Challenge last year.

Since we’ve already covered the Double Dragon, I couldn’t very well order it again. So, I went with the “Halifax.” Just by the name alone, you should see where this going. If you don’t assume “whoa, they are putting donair meat and sweet sauce in the burger,” turn in your passport right away. And, yes, it’s a hunger-destroying combination of two of our favourite drunk eats — the burger and the donair wrap. Served in a large white bun, donair meat is piled a top the brisket, with a healthy amount of sweet sauce and Swiss cheese. Wait, I think I used the word “healthy” incorrectly. Tomato and onions are standard. And, yes, go for the spiced fries on the side. They’ve got a nice little kick, and you’re going to need something to act as a foil to the meat overload you’ve got going on in front of you.

Is is excessive? Of course it is. After all the name of the restaurant is Gravy, folks. The last thing I’d expect from a restaurant named Gravy is a heart-smart menu and tiny portions.