Lexington barbecue - Lexington, North Carolina
North Carolina barbeque is the best, Lexington barbeque is the best of the best. Of course YOU have to figure out which restaurant makes it the best.
Caprese salad - Capri, Naples, Italy
Prociutto di Parma - Parma, Italy
Parmigiano cheese - Parma, Italy
You can always have a cup of Seattle’s Best Coffee.
(It’s a chain smaller than Starbucks but with a presence beyond the northwest.)
Cincinnati Chili (USA, often includes chocolate or cocoa powder)
Tripes a la mode de Caen (tripe, France)
Arbroath Smokies (hot smoked salmon, Scotland)
Finnan Haddie (haddock, Scotland)
Dundee Marmalade (Scotland)
Aylesbury Duckling (England)
San Francisco Sourdough Bread (USA)
If you start including cheeses we’ll be here all night, but to kick off:
Cheddar
Stilton
Leicester
Caerphilly
Muenster
Monterey Jack
(I predict that this thread will produce more than 1000 examples of “City” foodstuffs)
Barbarian mentioned Montreal smoked meat, and I should clarify, upon having once had Freyr come to Montreal and exclaim, That isn’t smoked meat! Well, yes it is; it’s Montreal smoked meat, which appears to be a completely different product from other kinds, not just a regional style.
The same is true of Montreal bagels, which in my very modest and humble opinion are the best bagels made anywhere by anyone and that’s that. I have had people from other parts of the country invite me to stay with them on the understanding that if I don’t bring bagels, I’m not welcome. I really can’t handle bagels from elsewhere (that’s not a bagel, that’s a doughnut made of bread!), and furthermore not all the bagels for sale in Montreal are Montreal bagels. One must be careful.
It’s a city (although they brew it in Dublin too). If we’re including beers there must be loads, but I’ll just add London Pride, Newcastle Brown Ale, Pilsner and Budvar.
There are plenty of other drinks too: Sherry (corruption of Jerez), Amontillado, Daiquiri cocktails, London Dry gin, the Manhattan cocktail.
Sauces? There’s Béarnaise, Bolognese, Worcester – must be lots more.
How about Bombay Duck (not duck and not necessarily from Bombay), Bakewell tart, Bakewell pudding, Kendal mint cake, Bath Oliver biscuits, Chelsea buns, Dundee cake, Eccles cake, Pontefract cake, Vienna bread, Barnsley chops, Dublin Bay prawns, Worcester permain apples, Brussels sprouts, Cayenne pepper, Neapolitan ice cream, Jerusalem artichoke, Lima beans, Montélimar nougat, Patna rice and Vichyssoise soup.
Then there’s Roquefort, Gruyère and Emmental cheeses, Edam and Gouda cheeses (must be plenty more cheeses, although most are named after counties or regions not cities).
I have no idea what a London Broil is by the way.
Brussels Sprouts
Worcestershire Sauce (I guess that’s not a city, tho)
Boston Butt (a type of pork shoulder roast)
It’s a method of cooking flank steak or a top round steak wherein the meat is marinated, then broiled, then grilled, then sliced in a particular way.
See also:
http://www.askthemeatman.com/london_broil.htm
We colonials probably decided to name it after the mother country because it seemed “fancy.” (that’s a tongue-in-cheek conjecture, BTW)
New York Cheesecake. Ummmmmm…
There is also Junior’s Cheesecake. A place in Brooklyn. It is to cheesecake what a Rolls Royce is to rollerblades.
Motorgirl:
Thanks for that – I’ll have to give it a try. You’re right that Worcestershire is a county not a city, but even though the label on my bottle of Lee & Perrins reads “Worcestershire” we always call it “Worcester”, which is a city.
Perhaps the OP will adjudicate on this:
There are also plenty more British and French dishes that have place names, but they were named in honour of some aristocrat whose title is a place name. The sandwich is maybe the best-known example.
[hijack]
Here in the US we call it by the full word - Worcestershire - but the pronunciation gets horribly horribly horribly mangled. You wouldn’t even recognize it. There are few who can pronounce it and even those probably have a different pronunciation than you do in England.
The most cringe-worthy for me is “War-chester-shyre.”
Pet Peeve O’ Mine. 
I keep both Lea&Perrins and French’s on hand. I like French’s better for long-term marinating, as it’s a bit milder. If I’m using it at-table as a condiment, Lea&Perrins is my choice. Worcestershire - condiment of the gods.
[/hijack]
Oh, and I grew up thinking it was named after Worcester MA. :smack:
Dear, sweet Matt_mcl, refresh my memory, but when did I say that?? And what were we doing at the time?
Saskatoon berries.
Pasta sauces like Napoli and Bolognaise.
Florentines (a type of biscuit).
Hollandaise sauce. (yeah, I know, Holland isn’t a city).
Boston Bun (a sweet bun covered in dessicated coconut).
Damn…Sorry everton. I see now that you beat me to the Bolognaise one. :smack:
Treviathan: As far as I can tell, the city was named after the berries, not vice versa.
Freyr:
Remember when we went to Jack Tooney’s for lunch, with the bitchy waitress? I was much perplexed until I realized that smoked meat here is not a variety of the smoked meat with which you are familiar. Also you couldn’t get what you regarded as Proper Iced Tea. 
Of course you’re correct. I just didn’t read the OP close enough.
Ah, Montreal smoked meat. My parents’ workplace courtship was six years of take-out from Ben’s and then eating it in the Forum watching the Rocket and the Pocket Rocket practice.
Nashville Cats
(Oops! Now our secret is out…)
Indianapolis, Indianapolis, um…
Oh, yeah! Indygestion! Indycision!