Philly Cheesesteak. Chicago Deep Dish. New York Pizza. These are some of the heavy hitting famous delicacies based out of a particular locale.
What are some others people should know about, and perhaps try if they happen to be in the area?
How about Edmonton Style Green Onion Cake:
https://www.cbc.ca/news/canada/edmonton/green-onion-cakes-edmonton-lets-find-out-siu-to-1.4566603
I give you Spiedies. I had never heard of them before moving to Upstate NY.
Central and West Michigan’s olive burger. Almost every restaurant in West Michigan that has burgers on the menu offers an olive burger. That’s my go-to if there’s no patty melt available.
The only place I’ve ever found Finger Steaks is in Idaho. The Wiki article says they’re found throughout the Pacific Northwest, but not in my experience. Only Idaho, and Boise in particular.
Haven’t had 'em for 50 years. And won’t miss them for another 50.
For Chicago (where I live) I would nominate:
Maxwell Street Polish - A grilled Polish sausage on a bun topped with grilled onions and yellow mustard, named after the historic Maxwell Street market area.
If you have ever seen the 1980’s movie “The Blues Brothers” the scene where John Lee Hooker sings Boom Boom was on Maxwell Street. The Aretha Franklin song Think was not on Maxwell Street but based on a real deli from Maxwell Street (Nate’s Deli).
I’ve heard the Jibarito, a Puerto Rican sandwich, was invented in Chicago in the 1990s that uses flattened, fried plantains instead of bread. Usually filled with steak, lettuce, tomato, and garlic mayo. Not 100% sure about that though.
Delicious.
Some foods special to Washington, D.C. and the surrounding suburbs are half-smokes and mumbo sauce, and some more common there than in other places in the U.S. are Ethiopian food, Vietnamese food, and pupusas.
Everything local to Luxembourg is lesser known. 
Which is too bad, because gromperekichelcher are delicious.
Cashews on pizza. It’s an Olympia, WA original.
(Well, technically it’s a Redlands, CA original, but the guy whose pizzeria started it moved here in the ‘70s and brought the restaurant with him.)
Chicken Booyah is a Wisconsin food, and especially a Green Bay food. It’s probably based on a Belgian recipe (the Green Bay area was historically settled by Walloon Belgian immigrants), and the name appears to be based on a bastardized phonetic spelling of “bouillon.”
It’s a slow-cooked stew, made with chicken (and sometimes beef) and vegetables, and is often made in very large pots, and sold at church festivals and cookouts as a fundraiser. You can also buy it (in refrigerated, family-sized containers) at most of the local grocery stores in Green Bay.
Reminds me of an annual summer festival they have out in the sticks near here, except that the meat of choice is bear.
100+ pounds of meat go into the stew with a small portion of that being beef if there is a lack of bear meat that season. There are also hundreds of pounds of potatoes, carrots, onions and a large kettle of “special” spicy sauce cooked just right with seasonings that are added just before serving that is prepared by community volunteers. The stew is cooked in enormous iron kettles on stoves in the City Park kitchen by our volunteer fire fighters. This is one case where too many chefs don’t spoil the stew, for it takes about 40 people to handle the cooking chores; McCleary Fire Department taking ’round the clock shifts watching and stirring and adding the right ingredients at the right time to make the stew just right. The menu also calls for a ton of watermelon, 3,000 rolls, and baked beans by the kettles full. It is served immediately following the Grand Parade, which always starts at 12:00 noon on Saturday.
Interesting. I grew up in Upstate New York, I’m from there, but haven’t heard of spiedies before. But, it’s been many years since I moved away from there. I’m not disbelieving you, it’s just… interesting.
I used to travel to STL MO a lot for work. There they have St. Louis–style pizza with provel cheese.
It’s good, it’s different, and provel cheese is unique.
Some of my youth years were spent in New England. Grinders were a thing back then.
Wiki says they’re a submarine sandwich but local pizza shops have them as hot pizza sandwiches. Not quite a calzone, grinders are somewhat similar but distinctly different. They’re especially good on a cold winter’s day.
There’s a bar in Leavenworth, WA that serves “steak strips”. Sort of like chicken tenders made of steak, onion rings on the side. But they aren’t battered so it’s not quite the same.
They’re on the menu at their web site.
Certified Angus steak strips, grilled and served with onion rings & a side of tartar.
Pretty delicious. That place is a hidden gem. (Literally hidden; you go into a dark doorway that looks like an entrance to an apartment building and up a flight of stairs. My wife and I found it by accident on a vacation in the town.)