Gk's Pizza

Gk's is one of the best places for donair meat, yes donair meat because it's not just donairs they use the meat for eg, donair pizza, donair nachos, donair poutine, donair platter and yes the donair small, regular and the belly buster. Gk's also have great pizzas and salads, it's a small takeout with big taste, the staff are awesome and always ready to help you, the owners are awesome aswell. Great spot for something delicious

Ah, GK's Pizza in Rexton, NB. The locale is a blend of "Grandma's forgotten attic" meets "haunted pizzeria in an 80's slasher flick." The flickering lights? Not just ambiance, my friends, but an interactive experience, promising a spectral performance with every bite. And let's not overlook the pop fridge, the monstrous beast in the corner, it was as if someone had put white noise machine on the "maddeningly loud" setting and then walked away, making you wonder if it's part of the restaurant's ambiance or a test of your auditory endurance. Service hit the Goldilocks sweet spot, friendly without being overbearing, professional yet warm. Just right. However, the tableware? …or rather, the lack thereof. No plates! It's as if GK's is staging their own version of "Survivor: Pizzeria Edition," where eating becomes a man-versus-crust challenge. We were served plastic cutlery, the knives were like impotent swords in a crusty duel, clearly not up for the job, but cute in their futile efforts. It's like attempting to carve a turkey with a spoon; hilarious in theory, frustrating in practice. Now, the culinary showdown: the pizza. Ah, the siren call of melted cheese and miscellaneous toppings. It wasn't just good; it was Thunderdome on a plate—us fighting for the last slices like gladiators, albeit with less armor and more napkins. The crust? A triumph in crispiness. The toppings? Lavish but with the tendency to make a break for it, like they're trying to escape the pie and live out their lives as independent veggies. A slight hiccup with the dough's sogginess, a whisper of dampness like morning dew on an otherwise glorious landscape. Let's clarify the scorecard, shall we? I reveled in a hearty 4/5, not just for the pie but for the unapologetic dive bar-meets-diner nostalgia that's increasingly hard to find. Think of it as a love letter to the hole-in-the-wall joints of yesteryears, written in mozzarella and tomato sauce. My main focus? The food, without question. Atmosphere is secondary when the pizza itself is a star. My wife and son, enchanted by the pizza but not disciples of the '80s horror chic, chimed in with a more conservative 3/5. So, my suggestion? Get it to go. It’s not that dining in is a lesser option; it's more like it's not really an option, or at least not one the place seems designed to encourage. This isn't your sit-down, linger-over-dessert kind of joint. It's more a grab-your-pizza-and-go establishment, the culinary equivalent of a quick pit stop. In that spirit, my strongest recommendation would be to opt for takeout and enjoy that delicious pie in a setting of your own choosing.

We are in town for the weekend and ordered the Greek pizza with pepperoni, garlic fingers and wings. Everything was so good!