Well, you covered beef on weck and wings. One more regional dish to Buffalo is Chiavetta’s chicken, which is basically a grilled chicken that has been marinated in Chiavetta’s marinade, basically a vinegar, garlic, & Italian herbs/spiced marinade. It’s almost like an oil-less Italian dressing.
Chiavetta’s chicken is the same as Cornell chicken, which is all over central NY.
The area around Sheboygan, WI gives us delights like:
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The Oostburger: A bratwurst (or two) and and a hamburger patty served on a Sheboygan hard roll (aka Semmel roll.)
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The hot tamale, which is basically a sloppy joe (also usually served on a sheboygan hard roll)
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And of course, the last which should be first, the Sheboygan Brat itself, elaborated on here in a New York Times article.
In Lancaster County, Pennsylvania, we have red beet eggs, hog maw (pig’s stomach) and chicken pot pie (the right way, with noodles, not a crust).
Along with the stuffed ham FairyChatMom mentioned, St. Mary’s County, Maryland also has steamed blue crab. They dump them on the table in a pile, give you a cracker, and you go at it.
In addition to the hot brown, burgoo, and mutton BBQ already mentioned, Kentucky also has benedictine spread- a cucumber-cream cheese spread, beer cheese, and derby pie- a chocolate-bourbon-pecan or walnut pie. Those are the foods I come here to post, but now more come to mind- Ale-8-One, (a local ginger ale, often a mixer with bourbon), pulled cream candy, bourbon balls, and mint juleps (funny how many of these involve bourbon!).
Most foods associated with New York City are just varieties of various ethnic foods, but the egg cream soda (which contain neither egg nor cream) is a NYC invention.
It’s similar, but not the same. I’ve had both and, in fact, have Chiavetta’s in the cupboard and made Cornell chicken using the standard recipe two weeks ago. The marinades look different to begin with, with Chiavetta’s being a brownish color and Cornell being a milky white color to yellowish white color. Chiavetta’s also has a good bit of garlic, while Cornell does not. Cornell chicken has oil in the marinade, as well as egg. You’re basically kinda sorta making a really vinegary, watery mayonnaise. If you drop the oil from the Cornell chicken and add some garlic, you have something close to Chiavetta’s. Chiavetta’s is also thickened with xanthan gum. (Ingredients: Vinegar, Salt, Spices, Fresh Garlic, Xanthan gum.)
You can find the Cornell chicken recipe and a Chiavetta’s knock-off here and compare.
Ahh, Semmel rolls…popular in Green Bay, too.
(My mother is from Port Washington; I have relatives on her side who used to live in Oostburg, as well as nearby Waldo. :D)
Mention Adell, Hingham, and Gibbsville too and I’ll soon become absolutely overwhelmed by nostalgia…
Paczki are quite popular in Milwaukee, as well. Growing up in the Fox Valley I had never heard of them, but Fat Tuesday is called Paczki Day in Milwaukee.
Pączki are popular here in Chicago, and Fat Tuesday is also Pączki Day. Pretty much what you’d expect, given the large population of Poles here. I believe they are also represented in Buffalo, NY.
Don’t forget Chimayo chiles.
God, it almost isn;t christmas without the Moravian Sugar Cake. You forgot about the cookies, though, which are getting to be quite popular outside of NC.
I am getting the munchies … 
Yep, we have those in Detroit, too. Hamtramck (a city surrounded by Detroit) was historically very Polish; it was the setting for Polish Wedding.
Paczkis are found most places that have Polish populations. Although I lived in Michigan and had plenty in Hamtramck, I’ve also had them in Chicago, New Jersey, and Pennsylvania, and in any of my aunt’s kitchens. Same with city chicken. I definitely had that before moving to Michigan.
However, there is nothing like a Detroit coney dog. It sounds simple, but kinda like a Philly cheesesteak, most places just can’t get it right!
We had a whole thread about “sloppy joes”/“hot tamales” a few years back. Oops, didn’t check that your link was the same as mine. 
Ah, which reminds me, “loose meat” or “tavern sandwiches,” which are basically sloppy joes without the sloppy sauce, are popular in Iowa (see: Maid-Rite) as well as Minnesota (or at least parts of Minnesota). And, along with Indiana, as mentioned before, Iowa is pretty well known for its pork tenderloin sandwiches, as well.
Those can also be found in South Georgia. My grandmother’s generation was very competitive about how many layers they could get in their cakes. They didn’t have a special name just “chocolate cake”. My grandmother also made a wonderful version with caramel icing made by boiling a can of PET milk. I may have to make one of those this weekend…