McDonald’s, Burger King, Five Guys – we all know these American fast food giants. If you really want to get to know a state’s fast food scene, though, you need to seek out the local joints with cult-favorite burgers and hordes of loyal customers. We’ve hunted down the regional fast food spots you won’t find outside their home states (or, at least, not in many other places). Here's the ultimate list of the best ones to try.

Click or scroll through our gallery to discover the best regional fast food restaurants you may never have heard of – or that you didn’t realize were only local to your state.

Our selections are based on genuine user reviews, awards and accolades, and the first-hand experience of our team. They're also regularly checked and updated.

Chicken fingers are the main attraction at Foosackly’s, which was founded in Mobile in 2000. Now spread across multiple Alabama locations (with a couple of outposts in Florida), the small chain continues to focus on fresh, juicy chicken with crinkle-cut fries and sensational house-made sauces. The Classic Buffalo sauce is a fan favorite, and you can have your chicken fingers dunked in it for just a few cents more.

Alaskans looking for the perfect slice should head to their nearest Great Alaska Pizza Co. With locations in Anchorage, Fairbanks, Eagle River, Palmer, and Wasilla, the popular pizza joint leaves no one wanting. The usual toppings, including pepperoni and Italian sausage, are all available, with a couple of local additions like Alaska sausage (made with reindeer meat) to make customers feel right at home.

Eegee’s sells a number of fast food favorites in its 30 locations across Arizona – including sandwiches, chicken, and fries – but really, this regional chain is all about the ‘Eegee,’ a delicious frozen treat that comes in a range of fruity flavors. Go for the flavor of the month, pick a tingling Eegee Fizz, or try the Teagee if you love tea. Eegee’s has been going strong since 1971, keeping people cool in Tucson, Phoenix, and beyond on those hot Arizona days.

David’s Burgers can be found throughout central Arkansas – including in Little Rock, Conway, and Hot Springs. Founded by David Alan Bubbus, whose butcher and restaurateur father was also called David, the chain proudly claims to be the only fast food burger company serving beef that's hand cut from US Choice Chuck and freshly ground every day. The restaurants are inspired by the butcher shops of the 1950s and 1960s, and David's traditional menu reflects that, offering simple but high-quality beef and chicken burgers, plus steaks.

Succulent Mediterranean chicken forms the basis of the menu at Zankou, a California chain that can be found from Valencia to Huntington Beach. Zankou Chicken has been feeding hungry Californians for over 50 years, run by the Iskenderian family, originally from Lebanon. Each restaurant serves up rotisserie chicken, fresh pita wraps, and a range of skewered meat plates, and the sides – including perfectly seasoned hummus and muttabal (an eggplant dip) – are just as exciting.

Known as the home of ‘mountain pie,' a pizza style characterized by its huge crust, home-grown Colorado chain Beau Jo’s takes the unique approach of selling pizzas by the pound. You can keep it small with a 1lb pie, or order one weighing in at a whopping 5lb if you’ve got something of an appetite. Diners can also build their own pizza by choosing a style – mountain or prairie (a lighter variety with no rolled edge) – and a type of crust, then loading it with their favorite sauce, meat, cheese and veggies.

Duchess is nothing short of a Connecticut institution, having set up shop in several cities throughout the state. Founded in 1956, the company's philosophy has always been to offer fast, quality food that’s cooked to order. If you like your fast food joints to serve nothing but stone-cold classics, Duchess is for you. Juicy cheeseburgers with salad and pickles, crispy fish sandwiches, chili dogs, and chicken Caesar salads are all up for grabs.

With a history stretching back to 1960, it’s no surprise that Grotto Pizza has such an established presence in Delaware, where the chain got its start (and where its growth has really been focused). Now with restaurants in Milford, Newark, Rehoboth Beach, and more, Grotto is known and loved for its fresh pizzas, from traditional Margheritas to wild mushroom offerings. Unique to Grotto, the distinctive swirl pattern of the cheese and sauce is a fun and memorable touch, too.

While fried chicken might steal all of the attention in some states, it’s grilled chicken that’s the winner for dinner in Florida. Pollo Tropical is beloved for its citrus-marinated chicken, inspired by its Miami roots. Since 1988, the chain has been serving tender chicken with Cuban and Latin American flavors alongside its signature sides – plus bowls, wraps, soups, and salads.

“What’ll ya have?” is the question that will greet you at The Varsity, which has eight Georgia locations. The friendly catchphrase is emblematic of the fun, retro vibe of the brand’s restaurants. The Varsity bills itself as 'the world’s largest drive-in restaurant,' and it's been family-owned and run since 1928. The menu couldn’t get more classic, from chili cheese dogs in soft toasted buns to fried peach and apple pies.

Hawaii might be one of the smallest states, but that hasn't stopped it from developing its own home-grown fast food chains. Big City Diner is a real family favorite, founded in 1998 by Kailua local Lane Muraoka – who can still be found lending a hand, from cleaning to bartending, today. The community-focused diner chain serves food from breakfast (try the Big City Diner Three Egg Breakfast) to dinner, when you can order its famous Steak and Shrimp Combo.

Westside Drive In has been open since 1957 – arguably the heyday of the drive-in restaurant. It may have been many decades since it first opened, but the restaurant hasn't grown stale. The current owner bought it in 1994 and transformed it into a true experience, serving such delights as the Famous Daddy-O hamburger (two patties, two ham slices, Swiss, and Cheddar), and classic BLT and Reuben sandwiches in an authentic 1950s setting.

For a bona fide Illinois fast food brand, it can only be Italian beef sandwiches. Al's #1 Italian Beef has been peddling beautiful Italian beef creations since 1938, when it was opened by Al Ferreri and his family as Al's Bar-B-Q – as a front for a bookie business. Today, the chain is totally legit, and there are five locations of 'the beefstand that launched the national sandwich of Chicago' still slinging Italian beef sandwiches.

You know a hamburger is bound to be good when it's simply called 'hamburger' on the menu. The selection at Schoop's Hamburgers might be simple, but it perfectly captures the 1950s vibe the brand has established – and it's entirely authentic (the first restaurant opened in 1948). If you're not tucking into a burger or egg salad sandwich, an old-school milkshake might just take your fancy.

The name 'loose meat sandwich' might not sound too appealing; however, it really just means ground beef on a bun. Being the originator of this particular dish is the claim to fame for Maid-Rite, a fast food chain founded (and still largely based) in Iowa. The OG consists of beautifully seasoned beef on a warm bun, but you can also have it with cheese. Alternatively, choose a different sandwich filling, from slow-smoked pulled pork to golden beer-battered cod.

Joe's started at a Kansas City gas station, which is still in operation today, and went on to spawn two more restaurants. Keeping the Kansas City barbecue tradition going since 1996, Joe's offers a menu featuring specialty sandwiches piled high with succulent meat and taste bud–tingling sauces, plus barbecue dinners (burnt ends, ribs, pulled pork, and more) and meat by the pound. The owners say they're not interested in further expansion, so this Kansas gem will remain local.

Made-to-order burgers featuring half a pound of Black Angus beef are on the menu at Mad Mike's Burgers & Fries in Kentucky (which also has one outpost in Hamilton, Ohio). If you're feeling adventurous, try the Rockefeller, which comes complete with blue cheese crumbles, mango chutney, beer-battered onion strings, cilantro mayo, and lettuce. Or, if you're just plain starving, you'll want the Goliath: a hefty handheld featuring American cheese, bacon, grilled onions, lettuce, tomato, barbecue sauce, and that half-pound of beef, all stuffed between two grilled cheese sandwiches.

Picking out the very best home-grown fast food in Louisiana is tough, but The Creole Creamery trumps the competition when it comes to sweet treats. On top of offering ice cream classics like banana splits (plus specialties like I Scream Fudge! and Creole Strawberry), the ice cream parlor has an extensive range of flavors – from plain old vanilla to tropical Thai basil coconut.

The history of Amato's stretches back to 1902, when Giovanni Amato began selling sandwiches – inspired by his homeland of Italy – in Portland, Maine. Now found throughout the state (but nowhere outside of it), Amato's also sells pizza, pasta, and other Italian fare. The original Italian sandwiches are still a menu staple, including Amato's Original Real Italian (ham, cheese, and all the veggies). If that's not enough, you can get twice as much of everything by ordering the Double Real Italian.

Locals say there are no better fries than those from Thrasher's French Fries – and Thrasher's isn't afraid to declare them the best on the planet, either. Exclusively based in Ocean City, across three locations, the company has been feeding locals and tourists alike since 1929, and it still largely follows its original processes and secret recipe. Thrasher's may only do one thing, but it's done incredibly well, turning high-quality potatoes into incredible fries.

Kelly's Roast Beef is another restaurant claiming to be the inventor of a famous sandwich. The company was apparently the first to sell the three-way beef sandwich – featuring roast beef, American cheese, mayonnaise, and James River BBQ sauce – in 1951. Although Kelly's has expanded to New Hampshire and Florida, the sandwiches are true Boston icons. If you don't live near one of its shops, you can order kits to get your fix at home.

Detroit-style pizza is distinctively rectangular, and it's at Buddy's Pizza that it was first dreamed up. The shape of the pizza means there are extra-crunchy corners for crust lovers, while the center stays nice and fluffy. Buddy's, established in 1946, keeps a range of signature offerings on its menu, like the Super 6 Mile: a pizza topped with Wisconsin brick cheese, pepperoni, onions, green peppers, mushrooms, and ham. Can't get enough crust? Build your own All-Corner 8-Square pizza.

Unique to Minnesota, My Burger takes burgers seriously. The local chain, largely based in Minneapolis, delivers a nostalgic feel while adding a modern twist to its menu. Burger fans will find a choice of styles, from Original (with ketchup, mustard, sweet pickles, fried onions, and fries) to Kinda Fancy burgers served on brown buttered buns (also with fries). If you can't decide, ask for the Burger of the Month.

Mississippians have been known to say that Ward's tastes like their childhood. The nostalgia factor is definitely one of the reasons these restaurants are a big deal in the state, but it's not the only one. The star here is the Big One, a burger bulging with chili and cheese, and it's sure to hit the spot. Founded in 1978 by two brothers, Ward's has over 30 locations – and not one of them is outside of Mississippi, allowing the chain to remain a local secret.

At Lion's Choice, the beef is slow roasted for three hours until medium rare, shaved extra thin, and topped with the brand's famous seasoning. It's the same method that was used in 1967 when the company began, and it won't be changing anytime soon. To see what it's all about, you can't go wrong with an original roast beef sandwich and natural-cut fries. But if you're looking for something different, check out the current limited time offers.

The Pickle Barrel boasts a sub length of 17.5 inches – longer than national chains Subway and Jimmy Johns. Of course, size isn't everything, and that's why the mini-chain's two Montana restaurants also offer plenty of flavor, more ingredients, and free pickles with every sandwich. Hot (steak, meatball, pulled pork) and cold (Italian, veggie, cheese) options are available, but if that's not enough to get your attention, the Bozeman location lets you 'pickle it' – make any sandwich in a pickle.

Runza is almost completely concentrated in Nebraska, which is not only its founding place but also the home of the runza sandwich – a hearty snack that's traditionally made by filling a bread pocket with ground beef, cabbage or sauerkraut, onions, and seasonings. Starting out in Lincoln in 1949, the company became famous (in Nebraska, at least) for its take on the local sandwich style. Runza offers several tasty takes on its namesake, but if you're a purist, you can stick to the original.

Roberto's Taco Shop technically began in San Diego, California – where it still operates a restaurant today – but Nevada has adopted the chain as its own, with more locations than anywhere else. Perhaps the popularity of the Cali-Mex restaurant can be put down to its late-night availability in a state where many people are awake at all hours. Of course, the authentic food can't hurt, and the menu gives customers the choice of everything from tostadas to chimichangas.

Moe's Italian Sandwiches started with just one sandwich, now known as the Moe's Original. Based on a recipe created by founder Phil 'Moe' Pagano's mother, the sandwich features gently spiced salami, provolone, onions and peppers, dill pickles, tomatoes, olives, and a dash of olive oil, all inside a pillowy roll. It's been a hit in New Hampshire since 1959, and there are now 14 Moe's locations in the state.

New Jerseyans have been flocking to WindMill for its jumbo hot dogs and cheese fries since 1964. You can take your dog plain, top it with simple sautéed onions, chili, or cheese, or go the whole hog and tuck into a Reuben – a WindMill dog with Swiss cheese, sauerkraut, and creamy Russian dressing. Burgers and sandwiches are on the menu too, along with a tempting selection of sides.

Green chiles (spelled with an 'e') are a big deal in New Mexico. Blake's Lotaburger took the humble local peppers and used them in a cheeseburger in 1952 – and the joint has been loyal to the signature New Mexico style ever since. Those who aren't here for the LOTA Burger go for the breakfast burritos, packed with a delicious choice of fillings, including sausage, bacon, and beans.

Based in the suburbs of Buffalo, Ted’s Hot Dogs has been serving charcoal-grilled hot dogs, sausages, and burgers since 1927. Continuing to cook over open fire is a point of pride for all Ted's restaurants – and the result is smoky hot dogs with a juicy bite that locals rave about. The fries, onion rings, and dipping sauces are tasty enough to write home about, too.

Biscuits are sacred in the South, so you have to do them well. At Biscuitville, diners know the biscuits are fresh because they're made right in front of their eyes. Though it's now branched out into South Carolina and Virginia, North Carolina is where the chain began serving its famous breakfasts, featuring biscuits filled with everything from eggs and bacon to sausage and Spam. It's been going since 1966, and its affordable prices and flaky biscuits still draw a crowd.

This award-winning burger joint boasts a huge menu of 50 burgers, and a further 50 brews to go with them. That’s a lot of choice, but if you’re feeling undecided, either stick with the classics or go fancy with a signature Kobe beef burger. Sickies was grown in North Dakota and eventually became too big to be contained, spreading to a few other states – although its availability outside of North Dakota remains limited.

Only Skyline Chili could reasonably take the crown for the best regional fast food in Ohio. A real hallmark of the state and its local cuisine, Skyline restaurants can be found across Cincinnati, and in Dayton, Columbus, Lima, and Northern Ohio. What makes it so special is its unique dishes, from the Cheese Coney – a hot dog in a steamed bun with chili, mustard, onions, and unbelievable amounts of cheese – to the 3-Way, an Ohio classic of spaghetti topped with chili (and yet more cheese).

You can’t go far in Oklahoma City and its suburbs without running into a Braum’s. Ice cream is obviously the main attraction at these stores, but anyone with less of a sweet tooth will love the savory menu, too. If you’re not opting for a fruity Black Forest Sundae or a cone loaded with your favorite flavor, a grilled chicken sandwich or cheeseburger with a pure beef patty is sure to keep you satisfied.

Oregon’s Burgerville champions local produce, sourcing 75% of its ingredients locally. Plus, it gives back to the community through fundraising and donations. So, biting into a hearty Colossal Burger (American cheese, Burgerville spread, ketchup, pickles, tomato, and lettuce) or slurping down a shake made with strawberries sourced direct from farms in the Pacific Northwest is really the socially responsible thing to do.

There’s no fast food in Pennsylvania more worthy of representing the state than the Philly cheesesteak. Philadelphia’s The Fresh Works doesn’t limit itself to the iconic sandwich, though – just about every filling imaginable is available here, so customers can customize their hoagies. Steak, chicken, tuna, and even crab cakes are all fresh and served up on soft rolls, baked daily in-house. Locals and visitors say it’s the real deal.

The smallest state in the country still has plenty of character, and that's evident at local fast food favorite Olneyville New York System. The signature dish here is hot wieners – which mustn't be called hot dogs. There's no ketchup to be found here, either; it's mustard all the way, with meat sauce, celery salt, and onions, in true Rhode Island style.

Across its eight locations in Lexington, Columbia, West Columbia, and Camden, Rush's has made a name for itself as an authentically local South Carolinian restaurant chain. Getting its start in 1940, the family-founded restaurant began as a drive-in, and today it sticks to tradition – think double cheeseburgers, chicken sandwiches, and handmade milkshakes in cherry, chocolate, peach, and Oreo flavors.

B&G Milkyway grew out of Sioux Falls and now has restaurants across the city, as well as in Tea, Brandon, and Harrisburg. All franchises are locally owned and operated, ensuring that their sloppy joes, smoked brisket, and chili cheese fries all come with a side of quality service. The restaurant is still guided by how its founder first did things in 1954, too.

You’ll know a Pal’s when you see it – it’s the bright blue building with the giant fast food models on top. The design of these drive-thru restaurants may be a little kitsch, but that’s what fans love about them. There’s nothing quite like being greeted by a giant hot dog as you drive up to order a Country Ham Biscuit for breakfast, or a Big Pal Burger for dinner.

Move aside, Philly cheesesteak – it’s the Texas cheesesteak that reigns supreme at Texadelphia. Founded by Joe Stanley, who moved to Texas from Philadelphia and brought his love for the Philly classic with him, Texadelphia puts a Texas twist on its steak sandwiches. The made-to-order cheesesteaks are all drizzled with a house-made sauce of the customer's choice, and they come with tortilla chips and fresh salsa on the side.

The legendary Arctic Circle uses the best ingredients to get the best results, and the company is transparent about it too; some of the ingredients used are listed on the Arctic Circle website, including Black Angus beef and Original Fry Sauce. Shakes and sundaes are top picks on the menu, from Butterfinger to Raspberry Cheesecake, but the Halibut N’ Fries isn’t to be missed either.

Vermont doesn’t really go for chains, something many locals are proud of. People here prefer to support independent businesses, which is why even small chains haven’t really taken hold in the state. Exciting fast food is still available and loved by all though, as proven by Al’s French Frys. The spelling might be a little off, but the execution of the fries (sold by the cup, pint, or quart), as well as the sandwiches and seafood, is perfect every time.

You really can’t beat a good bagel, whether it's for breakfast, lunch, or dinner. At Bodo’s Bagels, the authentic New York water bagels are made in-house and from scratch every single day for that perfect chewy-yet-fluffy texture. Anyone lucky enough to eat here gets their choice of bagels (plain, poppy, everything, and more), as well as cream cheeses (or, if you prefer, spreads like peanut butter). Egg bagels are on offer too – ideal for those mornings when you need a pick-me-up.

Seafood isn’t often the top dog in fast food, so it might come as a surprise that a seafood chain can be so popular, even in a coastal state like Washington. But Ivar’s – which began in Seattle in 1938 – has definitely beaten the odds. The beloved brand has stadium concessions stands, seafood bars, and waterfront restaurants throughout Washington, with menus featuring everything from fish ‘n’ chips and clam chowder to lobster rolls and blackened tacos. And it’s never left the state.

Many Gino’s Pizza & Spaghetti House locations are shared with another well-known West Virginia brand, Tudor’s Biscuit World. Although the latter has expanded into other states, Gino’s has remained loyal to West Virginia, offering over 40 locations across the state. At Gino’s, the dough is made fresh daily, and the pasta is made with a signature meaty sauce. The Pubwich sandwiches, featuring folded bread filled with fresh meat, cheese, and salad, are a high point on the menu too.

Pizza Pit has been making pizza from scratch since it first opened its doors in 1969. Locally owned and operated, its Wisconsin venues are centered around Madison. Wisconsin is, many will argue, the best state for cheese – and Pizza Pit makes the most of its abundance of cheesy goodness, sourcing all cheese from within its borders. The restaurants’ signature pies, crafted with house-made dough and sauce, can also be bought to bake at home.

From a small taco stand in Cheyenne, opened in 1969, grew a fast food chain that Wyoming locals often choose over any other option. Larger national chains might be on offer, but it’s Taco John’s that people always come back to when they need to satisfy a craving. Original products like Potato Olés (crunchy potato bites in a blend of spices) and the Taco Bravo (a taco wrapped in a warm tortilla smothered with refried beans) mean Taco John’s stands out from the crowd.

Now discover more amazing fast food chains from around the world