When fast food is given the love and attention it deserves, humble dishes can become culinary icons, with people traveling far and wide to just get a taste of them. From regional sandwiches with a cult following to old-school burgers, and even legendary French fries that diners wait in line for hours to try, we’ve hunted down the must-try fast food dish in every US state. Think beyond the usual chains and give one of these sensational spots a go.
Click or scroll through our gallery to see the bucket-list menu item in every US state. How many have you tried?
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.
Unlike traditional tomato-based barbecue sauce, Alabama's tangy white sauce is made with a combination of mayo, vinegar, horseradish, lemon juice, and black pepper. It was invented in 1925 by Big Bob Gibson, the pit master behind legendary barbecue spot Big Bob Gibson Bar-B-Q in Decatur, and is traditionally served smothered over smoked chicken. The historic restaurant still does a great version of the dish, but – whisper it – the take by SAW’s Soul Kitchen in Birmingham might be even better. It's part of SAW's BBQ, which has six locations around the state.
If you're craving a hot dog, this is the go-to spot in Anchorage because of its easily customizable options, including a wide range of sausages and toppings. Locals and tourists alike flock to the welcoming restaurant, where you can choose between beef, buffalo, chicken, or veggie dogs. But for the authentic experience, there's only one must-order menu item here: the signature Alaskan Reindeer, featuring a meaty Polish-style reindeer sausage, dressed with sautéed onions and the joint's secret chipotle sauce.
A USA Today article once described a Sonoran hot dog as 'basically birthright' for anybody from the Grand Canyon State. Picking the 'best' version of any much-loved dish is always going to be contentious, but many agree that Emilio's Tacos & Hotdogs turns out one that's really up there. The joint uses a house-made bun and tops its bacon-wrapped dog with grilled onions, diced tomatoes, ranchero beans, mayo, ketchup, mustard, guacamole, and Cotija cheese. It's a local favorite.
Reviewers are beside themselves with praise for the food, service, and atmosphere at Catfish Hole Fayetteville. Owned by Pat and Janie Gazzola, the hole-in-the-wall joint claims to be the best place to go for catfish with all the fixin's. Locals certainly agree, with one guest calling it the greatest catfish dinner in the Natural State. The diner serves only American farm-raised catfish, and customers can pair it with classic Southern sides like hushpuppies and fried okra.
Ed Fernandez Restaurant Birrieria was way ahead of the birria tacos trend when it first started serving them in 2005. The rest of the world has caught up now, but many argue this joint still does the best rendition of the meaty Mexican stew you'll find in the USA. Order a bowl of steaming birria with homemade tortillas for a DIY feast, or go for the signature Tacos de Birria with a pot of consommé on the side for dipping. It's not for nothing the place landed the number one spot on Yelp's Top 100 Taco Spots in America for 2024.
Mountain pie is a beast of a pizza with a distinctive thick, honey-sweetened crust. It needs that sturdy crust to hold the intimidating amount of sauce, cheese, and whatever other toppings you select. The original Beau Jo's location in Idaho Springs pioneered the mountain pie – or Colorado-style pizza – in the 1970s, and many think it's still the best place to feast on these gigantic pies. For the authentic touch, grab a side of honey for dipping and drizzling.
Frank Pepe Pizzeria Napoletana may be the restaurant that popularized New Haven–style pizza in Connecticut, but there's much debate around who serves the best slice in the State. Its apizza is amazing, of course, and so are the pies fired over at Sally's Apizza. Yet the best-reviewed place is Modern Apizza, a restaurant on State Street that's been churning out these distinctively thin, charred-crust pizzas since 1936. If you want something other than plain apizza, go for the signature Italian Bomb, topped with sausage, bacon, pepperoni, onion, mushrooms, and garlic.
Since 1929, Thrasher’s French Fries has been the undisputed king of boardwalk-style French fries. Its popular stands – three in Delaware and three in Maryland – source the freshest potatoes available, frying them in peanut oil with the same love and attention as when the spot first opened. Thrasher’s is so proud of the taste of the fries, it even has signs that state, 'We serve no ketchup!' Any fry that can get away with that must be very special. A heavy dousing of apple cider vinegar, however, is mandatory.
In 2022, Sanguich De Miami was awarded a Bib Gourmand by the prestigious Michelin Guide, a prize that signifies 'good quality [and] good value cooking.' That marked the fast and furious journey this sandwich shop has taken from occupying a small shipping container in 2017 to having a handful of brick-and-mortar locations in 2024. The star of the show is the classic Cubano, which features a house-made Cuban roll filled with city ham, marinated pork, melty Swiss cheese, pickles, and mustard.
Whoever first thought of combining fried chicken and waffles surely deserves a medal. Georgia is (arguably) the home of fried chicken, and Atlanta Breakfast Club uses the traditions of the Southern kitchen to create the ultimate breakfast experience. To make the joint's signature dish, perfectly crispy fried chicken is sandwiched inside slabs of warm Belgian waffle, then the whole caboodle is smothered in maple syrup. For another essential taste of Georgia, the spot also serves a mean chicken biscuit sandwich.
Hawaiians take great comfort in a hearty plate of loco moco, and the Rainbow Drive-In has been feeding locals this iconic fast food dish since 1961. Its popular loco moco plate consists of two scoops of rice smothered in gravy topped with two moist hamburger patties and two eggs cooked how you want them. Oh, and you also get a scoop of macaroni salad for good measure. It's basically a plateful of happiness.
Small chain Boise Fry Company has six locations in Idaho and serves a huge array of tasty fries which customers get to customize. You can choose the fry style, including regular, homestyle, and curly, and even the potato they're made from, such as russet, red, or sweet. The fries are plunged into natural oil and come unsalted, so fans can craft their own perfect fries with a variety of seasonings and house-made dipping sauces.
Perquod's Pizza is so confident about the quality of its offering the tagline is simply, 'Chicago's best deep-dish pizza.' That's a bold claim (and one that is naturally impossible to qualify) but Perquod's pan pizza is certainly an icon of Chicago's food scene. Yelp also gave it the number one spot on its 2024 list of the 100 Best Pizza Spots in the US, and people travel from all over the world to try it. The caramelized crust is the thing that sets this pizza apart, with those darkened edges adding a much-needed crunch to the deep fillings.
The pork tenderloin sandwich at Nick's Kitchen is, frankly, ridiculous to look at. The pork is pounded until it's super thin and then breaded, fried, and placed in a bun that's way too small to hold it. But the tenderized meat and crispy coating make for a mouthful you're not likely to forget any time soon. This joint invented the dish in 1908, and it still ranks as one of the best places to get this Indiana specialty (also known as a Hoosier sandwich) today.
If Maid-Rite is to be believed, butcher Fred Angell invented the loose meat sandwich in 1926 after working to get his blend of ground beef and spices just right. The story goes that when a delivery man tasted Angell's latest sandwich, he said, "This sandwich is made right." Whether or not this story is true doesn't really matter because the small Maid-Rite chain is now synonymous with the loose meat sandwich – spiced, pan-fried ground beef in a sliced bun with mustard and pickles.
Joe’s Kansas City Bar-B-Que first opened inside a gas station, which is certainly an odd choice for a live fire-based food store. But championship barbecuers Jeff and Joy Stehney found their niche and haven’t looked back since. The joint's signature Z-Man sandwich has a long history of its own, but suffice to say it’s been a fan favorite since it appeared on the menu in 1997. And why not? It’s smoked brisket, smoked provolone cheese, onion rings, and BBQ sauce inside a Kaiser roll.
If you want to taste the original hot brown sandwich, you'll have to head to Louisville’s historic Brown Hotel, where this indulgent dish was invented. But for a fast food version, try no-frills sandwich shack World Famous Gorilla Bob's. The hefty hot brown here features sliced turkey and Texas toast topped with Mornay sauce, sliced tomato, bacon, and melted Cheddar. For those wanting a bit of spice to cut through the cheesy goodness, there's also the option of a jalapeño hot brown.
As you'd expect, the signature dish at New Orleans institution Parkway Bakery & Tavern is a mouth-watering po' boy, featuring the joint's famous slow-roasted beef and drowning in delicious gravy. Historic Parkway has been serving delicious comfort food to locals since opening in 1911, and it's a must-visit if you're ever in NOLA. And don't worry if beef isn't your thing. Other po' boys on the menu include fried shrimp, catfish, chicken, and, twice a week, oysters.
Maine and lobster rolls go together like love and marriage, and one of the best places to grab one is the Highroller Lobster in Portland. At this lively neighborhood diner, each roll comes with 4oz of chopped fresh claw and knuckle lobster meat in a house-baked brioche bun. Customers get to choose their own sauce, though the restaurant recommends the lime and jalapeño mayo for a spicy kick.
Blue crab is one of Maryland's greatest delicacies, and Baltimoreans have any number of opinions about who sells the best jumbo crab cake. But Faidley's Seafood has been an institution since 1886, and it's widely accepted that you can't do much better than ordering one here. There's barely any filler in these hearty creations (they're lightly fried and finished with just a touch of Old Bay seasoning) so the taste of fresh local crab really comes through. For a more substantial meal, Faidley's also does a delicious crab cake sandwich.
The lobster roll might hog the limelight in Massachusetts, but for Bostonians, it's all about the roast beef sandwich. There are dozens of shops specializing in this beloved sandwich, many of which claim to serve 'famous' versions. The most iconic take on the sandwich probably comes from Kelly's Roast Beef, which claims to have invented the sammy in 1951. But according to locals, the tastiest version is found at Cutty's. Here the Beef 1000 contains slow roasted, thinly sliced beef, crispy shallots, Thousand Island dressing, and Cheddar inside a soft brioche bun.
There's nothing fancy about a Coney dog, but that doesn't mean it's not an essential part of the Detroit food scene. The perfect Coney features a grilled beef hot dog in a steamed bun, topped with a loose meat chili, raw onions, and a touch of mustard. It's quick, cheap, and delicious, and you can get them throughout the city. The rivalry between Lafayette Coney Island and the nearby American Coney Island is legendary – but Lafayette is just about in the lead when it comes to reviews.
Matt's Bar claims to be the home of the 'original Jucy Lucy,' and it has a story to back up its slogan. The only trouble is that the 5-8 Club also claims to be the home of 'Juicy Lucy,' and it also has a compelling story. So which one is true? Does it matter? After all, both joints sling out delicious burgers with molten hot cheese oozing from their middles. Fans can decide for themselves by visiting both Minneapolis landmarks – but Matt's is the one locals rave about the most.
Bully's Restaurant was named one of America's Classics by the James Beard Foundation 2016, and it's easy to see why. Co-owner Tyrone Bully literally built the restaurant with his father, and it proved popular with local workers almost immediately. Bully's specializes in soul food staples, such as macaroni and cheese, sweet potatoes, rice and gravy, and collard greens. Most importantly, though, it serves some of the best fried food in the Magnolia State – namely the epic fried pork chop (pictured), though the fried chicken is also fantastic.
A runza sandwich is a bit like a German bierock, but it's shaped differently and uniquely Nebraskan. To make them, a rectangular bread roll is traditionally filled with a tasty mix of sautéed ground beef and cabbage. The Runza restaurant chain somehow trademarked the runza name and started selling the sandwiches in 1949. These days, game day in Nebraska isn't complete without first running to Runza for this meaty snack. Runza, of course, sells various styles, but in this case, the original is the best.
Nacho Daddy claims to be the home of gourmet nachos, and if ever there was a fast food dish that screamed 'Las Vegas' then it has to be Filet Mignon Nachos. House-made corn chips are topped with grilled filet mignon, refried beans, Cheddar and Jack cheeses, ranchero sauce, sour cream, pico de gallo, guacamole, and cilantro. The joint promises that you'll 'never find a dry chip,' and the customer reviews have been out of this world.
Missouri's signature pizza style consists of a super-thin base made with no yeast that's topped and fired, then sliced into tile-like squares. It was apparently invented at the since-closed Melrose Pizzeria in St. Louis. But, while this divisive pizza has its detractors, it's still beloved by many who long to keep it alive and thriving. One of the best slices you can grab these days is at Affton Pizza Company, which has specialties such as the 5-Meat and the 5-Cheese pizzas.
The Puritan Backroom in Manchester has made the bold claim that it invented chicken tenders in 1974 – although people have their doubts about that. The restaurant is still going strong, and many fans believe it still serves the best tenders in New Hampshire. But there are contenders (or should that be pretenders?) to the tenders throne, most notably Charlie's. This no-frills joint has an entire section of the menu dedicated to tenders, and it's been voted as the best in the state by viewers of local TV station WHUR for four years in a row.
Montana is game country, so it makes sense that the state has its own regional spin on America's favorite fast food. Bison burgers are popular, but if you want to go even more niche, try an elk burger. Lean, high in protein, and packed with flavor, elk burgers are usually served medium rare to keep the patties tasty and juicy. For the state's finest, head to The Corral in Gardiner, where you can feast on a huge half-pound elk burger accompanied by hand-cut fries.
You know a place takes its pork rolls seriously when it dedicates a section of the menu to the dish. There are six different ways to order New Jersey's famous pork roll at The Committed Pig. The OG is a classic pork roll and cheese, which is exactly what it sounds like: fried Taylor pork roll with melty American cheese on a brioche bun. The more daring could go for the French Connect (pictured). That's a pork roll with Gruyère, hash browns, French mustard, lettuce, and tomato. Eggs are an optional extra.
Ask 100 people where to get the best green chile cheeseburger in New Mexico, and you'll likely get 100 different answers. There's even an official Green Chile Cheeseburger Trail that burger connoisseurs can journey along to discover their favorite. Sparky's is part of that trail, of course, and its 7oz seasoned patty has long been considered one of the best, featuring a fiery mound of roasted and chopped Hatch green chiles and American cheese.
New York City is famous for many dishes, but the state's take on pizza is right up there with its best contributions to world cuisine. The New York-style pizza doubles as the perfect sharing experience and the ideal on-the-go lunch. Choosing just one pie from the hundreds of pizzerias throughout the Big Apple is an almost impossible task... but somebody's got to do it. John's of Bleecker Street has been slinging pies since 1929, and its multi-award-winning pizzas have to be eaten to be believed.
Biscuit Belly is one of the newer fast food chains, having only opened its doors in 2019. But the breakfast joint has already made an impression with its focus on Southern food done well. Executive chef Tavis Rockwell took three months to develop the perfect biscuit recipe, and his dedication has paid off. The menu features four kinds of biscuits and gravy in addition to 13 biscuit sandwiches, so nobody should go home hungry. The must-order here is The Go Goetta – a thick and creamy goetta sausage gravy over two large biscuits.
There's a huge German influence on the cuisine of North Dakota, as seen in local dishes such as knoephla soup and kuchen. You'll find all these and more at Kroll's Diner, which carves out part of the menu for German specialties. The best of the bunch is the fleischkuechle – hamburger meat and spices stuffed inside flaky pastry. It’s usually served with gravy or ketchup on the side, and is a must-try whenever you're visiting the Peace Garden State.
The mountain of shredded Cheddar cheese separates Cincinnati chili from the chili served elsewhere in the US, and it's certainly a glorious sight to behold. But the chili is more than pleasing to the eye: it tastes amazing, too. You can find the dish served in chili parlors throughout the city, but one of the best bowls comes courtesy of Blue Ash Chili. The '3-Way' version is served over spaghetti noodles and topped with cheese, but there are four, five, and even six-way options for those who just can't get enough.
Oklahoma is the home of the fried onion burger, and many places claim to serve the best in the state. But if you want something fast, quick, and delicious, the consensus pick is Tucker's Onion Burgers. If you're brave enough to list a state specialty in your restaurant's name, you better make sure it's a good one! Luckily, Tucker's uses the best ingredients it can source and makes sure those onions are perfectly caramelized and crispy. First-time customers will want to start with the single onion burger with cheese and go from there.
We have Oregon to thank for the humble tater tot (they were invented in the state in 1953), but few have heard of Portland's signature fast food creation: totchos. It's hard to see where you can go wrong with a nachos-style dish that substitutes tortilla chips for tater tots, but some versions are undeniably better than others. At no-frills Mexican spot Pinches Burros, the tots are topped with your choice of protein, cheese sauce, avocado sauce, sour cream, and pico de Gallo. Fans say they're the best you can get.
In Philadelphia, there's a historic beef between Pat's King of Steaks and Geno's Steaks over who serves the best cheesesteak – and there are even more restaurants that claim to make the greatest one. This kind of thing is subjective, of course, but Cleaver's is always up there with the best of the best, and one look at its sandwiches will tell you why. The cheesesteak here is a simple yet perfect marriage of the freshest bread, sizzling rib-eye steak, and your choice of cheese (which, let's face it, will probably be cheese whiz).
Hot wieners, also known as New York System dogs, are a Rhode Island specialty. Many places serve them, but none better than the James Beard America's Classic award–winner Olneyville New York System in Providence and Cranston. The restaurant has been around since the 1930s when the founders first introduced Rhode Island to the hot wiener. This unique and delicious dog is served with celery salt, mustard, meat sauce, and onions.
The story goes that the tuna melt was invented in the 1960s when a busy lunch counter cook at a Woolworth's store in Charleston failed to notice that a bowl of tuna salad had fallen on top of a grilled cheese sandwich. You'll find the tuna melt on menus all over the USA and beyond, but one of the greatest comes from Groucho's Deli in Columbia. Its Tuna Cheese Melt Club features freshly made tuna salad and melted Colby Jack and Cheddar cheeses, and regulars say it's the best you'll taste.
To make this iconic South Dakotan specialty, you skewer cubes of red meat (usually lamb or mutton), grill or deep-fry them to juicy perfection, then season them with garlic salt and serve with toothpicks. Chislic was brought to the region by a German Russian immigrant in the 1870s, and you'll now find variations of the dish throughout the state. The Keg in Sioux Falls specializes in deep-fried chicken, so it makes sense that it also serves a mean chislic as an appetizer.
Prince's Hot Chicken is the original purveyor of Nashville hot chicken, and there are those who contend that it is still the best. But a more modern contender emerged in 2012 with the arrival of Hattie B's. Some may complain that the small chain (with no franchises) doesn't offer the same authentic experience as Prince's, but nobody can argue with the chicken. The spice blend is a secret, the chicken is juicy and delicious, and you can choose your own heat level. Fair warning, though: only daredevils should opt for the off-the-chart 'Shut the Cluck Up' kick.
Ninfa Laurenzo first put Tacos Al Carbon on the menu in 1973, and that's when the world fell in love with fajitas. Laurenzo started serving customers grilled skirt steak in handmade flour tortillas when her tortilla factory started struggling financially. It turned out to be a masterstroke as soon the fajitas – and the original Ninfa's on Navigation restaurant that sprung up around the dish – became the main draw of the business. The restaurant still sizzles up its original fajitas with beef or chicken, plus pico de gallo, guacamole, and chili con queso.
Utah is home to seven Crown Burgers locations – six of which are in Salt Lake City, with the one in Layton – and they're the perfect place to try the state's signature pastrami burger (or Crown Burger, as it's called on the menu). It features a quarter-pound beef patty topped with Thousand Island dressing, salad, cheese, and a mountain of pastrami. It's like the ultimate bacon cheeseburger with a twist, and the dish is a bestseller at this much-loved regional chain.
The James Beard Foundation made Al's French Frys in South Burlington part of its 'America's Classics' collection in 2010. You can order fries – or 'frys' as they're spelled on the menu – by the cup, pint, or quart, and they all come perfectly formed. The joint uses Idaho or California russet potatoes and plunges them into the fryer twice to achieve fluffy insides and crispy outsides. The fries are dipped in a mix of beef tallow and soybean oil for seven minutes – and customers line up around the block to get them.
Buttermilk and Honey has two locations in Richmond, but the fried chicken spot actually has its roots in North Carolina. After all, that's where chef/owner Mike Lindsey hails from, and he's brought all that Southern charm to Virginia with him. Locals rave about the many varieties of chicken sandwich here, and the fan-favorite order is the Smashville, which comes complete with Nashville hot spice, spicy ranch, slaw, and shaved pickles. It won the 'Best Chicken Sandwich' award from the Richmond Times-Dispatch, too.
One of the country's more unusual hot dog styles, the Seattle dog features a Polish sausage topped with sautéed onions, grilled vegetables, and a generous amount of cream cheese. But locals love this regional classic, and fans say the place to get it is Dog in the Park. The vendor claims his outlets are 'the home of the original Seattle dog' – although according to The Seattle Times, bagel seller Hadley Long invented the dog in 1989. Whatever the original story may be, Dog in the Park has been perfecting its Seattle dog since 2005.
Pepperoni rolls are the official state food of West Virginia, though they're not very well known elsewhere in the US. The Mountain State staple has a history that goes back to the 1920s when miners took bread and pepperoni, separately, underground with them to see them through the day. Giuseppe 'Joseph' Argiro came up with the ingenious idea of baking pepperoni into his rolls for the ultimate hand-held meal, and his pepperoni rolls proved to be an instant hit. The Country Club Bakery opened in 1927 and is still the place to go for the good stuff today.
It would be a crime to go to Wisconsin without trying one of its famous butter burgers. But instead of opting for a large chain, head to Solly's Grille in Milwaukee for the authentic experience. The restaurant has been slinging burgers since 1936, and it's one of the few remaining joints that serve butter burgers the 'proper' way. That's with tablespoons of local butter on top of the beef patty rather than just spread on the bun. The go-to order is the Cheesehead Burger, which adds raw onions, three kinds of cheese, and mushrooms to the classic dish.
Liberty Burger is a family-owned operation with six outlets nationwide. The restaurant takes a unique approach to burgers, taking time to source quality ingredients from other local or family-owned businesses. The Wild West Burger has proved a big hit with customers in Jackson – perhaps unsurprising given its combination of beef, applewood smoked bacon, red onion, barbecue sauce, Cheddar, and pickles. You can swap the beef for bison, too.
Now discover the sandwiches invented in every US state – from French dip to muffuletta