Maina's Donair
5008 50 Street, Beaumont, AB, T4X 1E6
780-929-9887
Minutes south of Edmonton’s Millwoods area is a growing suburb: Beaumont. There, you’ll find some of the best donairs this side of Lebanon.
Category:
Restaurants
What:
| Cuisine Type | | Lebanese |
| Ambiance | | Casual |
| Meals Served | | Lunch, Dinner |
| Pricing | | Less than $20 |
| Payment | | Interac, Cash |
Where:
| Neighbourhood | | Beaumont |
| Cross Street | | 50 Ave |
When:
| Mon-Sat: 11AM-9PM; Sun: 11AM-5PM |
Profile Last Updated: July 31, 2008
Personality to Match the Menu
This little restaurant is simple, but its décor isn’t. The shop, which seats only a couple dozen people, serves both eat-in and take-out customers and has bright yellow walls, blond-wood pub furniture from the ’80s and an impressive collection of Oilers memorabilia to entertain while you’re waiting for your order. There is usually a steady stream of customers, especially on the weekends, so be prepared to wait for your order. However, being freshly assembled—piping hot and full of flavour—is the whole point of a good donair, so it’s definitely worth the wait.
Fancy Dishes at Simple Prices
There are four turning spits on display behind the counter; constantly in motion and putting forth a tantalizing aroma. The menu displayed on the wall shows what’s available on those spits; lamb, beef, chicken and the classic cheese are popular, but it’s the array of baklava that is often the reason for the regular weekend rush of customers. Once you’ve ordered your donairs, onions rings (or fries; they serve both) and drink, prepare to save some room—if you can—for the tasty Greek phyllo pastry deserts. The donairs are assembled while you wait, and your choices of vegetables and sauces (tatziki is a standard favorite, but Maina’s also makes its own garlic sauce that’s to die for) are queried from the chef as he prepares your meal. The restaurant offers a substantial child-size donair, fountain drinks and, don’t forget to save room for dessert.
This little restaurant is simple, but its décor isn’t. The shop, which seats only a couple dozen people, serves both eat-in and take-out customers and has bright yellow walls, blond-wood pub furniture from the ’80s and an impressive collection of Oilers memorabilia to entertain while you’re waiting for your order. There is usually a steady stream of customers, especially on the weekends, so be prepared to wait for your order. However, being freshly assembled—piping hot and full of flavour—is the whole point of a good donair, so it’s definitely worth the wait.
Fancy Dishes at Simple Prices
There are four turning spits on display behind the counter; constantly in motion and putting forth a tantalizing aroma. The menu displayed on the wall shows what’s available on those spits; lamb, beef, chicken and the classic cheese are popular, but it’s the array of baklava that is often the reason for the regular weekend rush of customers. Once you’ve ordered your donairs, onions rings (or fries; they serve both) and drink, prepare to save some room—if you can—for the tasty Greek phyllo pastry deserts. The donairs are assembled while you wait, and your choices of vegetables and sauces (tatziki is a standard favorite, but Maina’s also makes its own garlic sauce that’s to die for) are queried from the chef as he prepares your meal. The restaurant offers a substantial child-size donair, fountain drinks and, don’t forget to save room for dessert.
