Gk's Pizza

We ordered 4 large pizzas for take out . We had just moved in to a home in Rexton from Ontario and the movers were hungry from the hard work. Everyone said the pizzas were delicious. Nice to know the GK pizza place was so close. We will order again for sure.

- A&Pmcn -

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

- Brandi Higdon -

A delicious pizza. You won't be disappointed with this mouth watering pie. I was taken by the crust. It was perfect. The sauce to topping ratio was on point. It was not overpowered by any one topping and was not greasy. I've eaten many pizzas and this is in my top 5.

- Kevin Levi (Bix) -

Best pizza in town. Make sure to try the Donairs! Awesome food, awesome people, awesome service.

- Delano Henderson -

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

- Justin Francis -

They sell pizza by the slice I like going there for lunch! ( April 11 2023 Update) 12 inch pizza works extra cheese ( April 12 2024 ) Just had from GK!.

- Steve Peter paul -

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.

- Mario-Pierre Gaudreau -