I’ve never had beef on weck, but I will have it someday before I die.
It looks like they dropped weck around 1998 (and may not have offered it at all locations before then anyway), when they standardized the name: up until then, some locations were named Buffalo Wild Wings & Weck, and others were simply Buffalo Wild Wings. At that point in time, they had under 100 locations (they opened their 100th BWW in '99); they now have around 1,300 locations.
The first thing I thought of was the Gold Rush-era specialty Hangown Fry, a “whole mess of eggs, bacon and oysters”.
Perhaps you missed the introductory clause of my post?
Okay. I was from Albany-Schenectady-Troy tri-city area.
Added — thanks to @Ulf_the_Unwashed and @pulykamell too.
This may have spread out more but pastrami burgers are a Salt Lake City specialty, specifically a local shop, Crown Burgers.
There are a lot here in Japan and in Taiwan. Soup curry used to be only here in Hokkaido but it’s gotten more popular recently.
I don’t think this thread is supposed to be a pissing match of where to get “proper” food; that seems like it should be a completely different thread, if I understand the OP correctly.
That’s interesting! Green onion cakes are famous in Yilan, Taiwan where I lived. I had no idea they had spread to Edmonton
Another PNW specialty is a condiment for burgers, fries, etc. that has no fixed name, but is known by its progenitor, Eastside Big Tom here in Olympia, as “goop”. It’s sort of a variation on fry sauce, but it contains no ketchup - instead, it’s a mixture of mayo, Miracle Whip, yellow mustard, and sweet relish. Dick’s in Seattle calls it “tartar sauce” despite it obviously being a creamy yellow color. At Big Tom, they mix it by hand in ten-gallon buckets and you can buy it by the bottle to take home.
It goes good on anything fried, really.
Pasties are popular in Michigan’s Upper Peninsula.
Square-cut pizza is popular in some Ohio cities.
I meant to post that yesterday. I know they’re very popular in Michigan, at least in the UP, and we can certainly get them in Wisconsin, but outside of a few pockets around the country, I don’t know how well known they are, at least in the US.
Huh – a local restaurant* has a “fest burger” which is a burger patty topped with a bray (split lengthwise). Had cheese and onion and on a pretzel bun – I had one Wednesday (Jan 14)
Brian
* La Crosse – obvious refence to Octoberfest
I was thinking more of local indigenous plants, but I’ll go ahead and give them to you anyway. Ramps are a wild onion with a smoky, garlicky flavor that is just amazing. They don’t store well, so it’s springtime or never. Also Pawpaws, which have gotten a little more attention int he last couple of years. They are a native fruit about the size and shape of a papaya, but sweeter, with a taste that seems to blend every tropical flavor flavor from mango to banana to vanilla. If they were discovered today I’m sure we’d call it “smoothie fruit.” Alas, they are also too delicate for shipping, so you have to forage for them.
That area is known to me for having like three-inch long mini chili dogs. (My wife went to high school in the area, so when we visited many years ago, I did a little digging around for local food):
It’s common in a lot of places. It’s standard at the chain Ledo Pizza, which has 116 outlets. It’s well known in Detroit, Baltimore, and Washington D.C. It’s common in Sicily.
Eh, western NY Beef on Weck [german rolls topped with salt and caraway seeds] Now, I happen to like beef on weck, but they seem to absolutely go gaagaa for it [though Wegman’s does have a nice platter of sliced beef, kummelweck rolls, a tub of horseradish and a tub of au jus. Go-to for potlucks and funeral feasts]
Spiedies, salt potatoes [baby new potatoes boiled in heavily salted bring, you can get ‘kits’ to do it] Rochester Garbage plate and a a-particular type of hot dog. [Does it help or hinder that Frenches Mustard originated in Rochester?] I suppose we can mention the original Anchor Inn Buffalo and their wings?
I think the implication was for circular pizza. Rectangular pizza is cut in squares or rectangles. Or are some of those circular styles?
Not my intention, and I doubt anyone but you took it that way.
No, it explicitly said square-cut pizza.
We’ ll wait for the poster to clarify, but it’s clear to me they meant circular pizza cut into squares, as nobody finds cutting rectangular pizza in squares unusual.