Damn, that looks a lot like my step great-grandma’s Dobos torte. She brought her recipe over from Austria. Her recipe called for 7 layers, but the Mrs. (current recipe inheritor) has put as many as 9 on it.
Yeah, that looks very similar to a Dobos torte–it’s just missing the hard carmel on top. Supposedly, the Doberge cake is also inspired by the Dobos torte.
In recent years, it’s increasingly just called “Chiavetta”. “Let’s go down to da lawn fete at Our Most Holy Lady of Perpetual Sorrow’s der and get some Chiavetta’s.”
Adding to the list of Buffalo cuisine is:
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Buffalo-style pizza: a somewhat thick crust of irregular consistency (some areas charred, some soft), sweet sauce, and thick Margherita pepperoni, which curls up into a little bowl of grease. Locals love it, but those from outside the region aren’t usually fans, which probably explains the lack of national Buffalo-style pizza chains, and the NYC-style pizzerias clustered around every area college.
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Loganberry drink. Yup.
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“Family restaurants” tend to be Greek diners.
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Buffalo-style fish fry is deep fried beer-battered haddock, served with cole slaw and haddock. Availability is not limited to Lent; it’s a year 'round thing. Rule of thumb is that the higher the concentration of Polish people in a neighborhood, the better the fish fry in the area.
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Cream ale. “Gennycream’s” (a.k.a. Screamers, Bombers, Green Death) remains popular among old farts, and some hipsters seem are also fans.
Nebraska has something called a runza ( don’t know spelling) ground beef , cabbage, cheese and onions baked in a pastry. There were stands like hot dog stands in Omaha IIRC.
Are chardogs particularly Buffalonian? I see them all over the place (including here in Chicago). But Ted’s/Sahlen’s are my favorite for char dogs! 
ETA: Which reminds, Rochester has its white hots.
Ithaca today. In short, locals tend be quite political/ideological about what they eat.
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Vegetarian cuisine: a convergence of having Moosewood, a very crunchy population, and many vegetarian/vegan-related non-profit and awareness groups.
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Locavores/l sourcing: Ithacans obsess over CSAs, food miles, organic certification, etc. You know that scene from Portlandlandia where diners order chicken? That’s not too far off from the mark here.
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Thai restaurants: I think there’s seven or eight of them now. In a city of 30,000.
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Pizza subs. Kind of downplayed now, with the prominence of vegetarianism and locavorism.
The Czech stop is great! Klobasniki are usually sausage rolls, made with kolache dough & sold in the same places; non-Czechs tend to call them kolaches, too. I think only Houston has klobasniki/kolaches stuffed with boudin!
Another example of our hybrid local cuisine is Vietnamese Crawfish. The Louisiana element is strong here; our Vietnamese Houstonians added their own touch to the boiled mudbug.
That explains the restaurant I ate at in North Platte six year ago.
Crazy. I grew up somewhere between a quarter and half-mile from where that Crawfish and Noodles place is. (it was a field back then). I’ll have to check that out the next time I’m in town.
I had to look those up, as I didn’t remember them at all. Looks like they’re after my time there.
There are also blue-corn chips and other snacks. Tasty.
Here in Arizona one thing I’ve not found anywhere else are green corn tamales. It’s a regular tamal with husk-enclosed masa on the outside, but the filling is green corn kernels with green chilis and generally a bit of cheese, jack or something mild.
The Shipley Do-nuts in Austin sells 'em, too. Love 'em.
There’s one restaurant in Pasadena that serves that dish…but its an incredibly small window… like they have it from September to mid-October and that’s it.
Ninja’d! Though maybe if I wait 4 days to return to a thread it doesn’t count as ninja’d. Chiavetta’s and Cornell recipe are similar but not the same. I’d call them second cousins rather than twins.
How local a food tradition is Hangtown Fry? Wikipedia says it’s from San Francisco, but it’s definitely eaten in the Olympia, WA area (at least prior to the Oyster House fire.)
If hot dog carts are to be believed, cream cheese on hot dogs is only a Washington thing. If so, I pity all y’all non-cream-cheesed folks.
Growing up in southern W.Va., a fully dressed hot dog was chili, yellow mustard, raw white onion, and coleslaw. I’ve never seen that combination anywhere else.
Another thing that I’ve only seen around that area is their version of a submarine; deep-fried roll, chicken salad, bacon, cranberry sauce, lettuce, tomato.
Two other Philadelphia area foods not already mentioned are a bit more obscure/old-fashioned - chicken salad and fried oysters, and snapper soup.
The Philly suburb of Norristown has a variation of the hoagie called a zep (as in Zeppelin); salami, provolone, tomato, onion, optional hot pepper spread.
On Cape Cod (and maybe elsewhere in New England, but my experience there is limited) there are:
clam rolls - fried clams or bellies on a fairly soft roll
malasadas - Portugese fried dough
fish cakes - white fish, bread crumbs, potatoes mashed up and fried is not unusual, but I’ve never seen them as a breakfast item anywhere else
I’m in upstate NY now, but grew up in North Jersey. My hometown was home to not one but two restaurants hat are the epitome of two different local hot dog styles. The Hot Grill serves up Texas Weiners (chili sauce, brown mustard, chopped onions), and is also a good spot for gravy fries. Rutt’s Hutt is the home of the ripper, cooked in the deep-fryer until the casings begin to split and then slathered with their chunky yellow relish. Heading further East, you find Newark-style hot dogs, which are topped with fried peppers, onions, and potatoes.
Hangtown Fry was invented in the city of Placerville, CA. The place was supposed to have had a lot of rope justice during the gold rush. Wikipedia says it was popularized by Tadich Grill, where it is still on the menu.
In addition to the Hot Brown as previously mentioned, Louisville KY also has Benedictine cheese.
I grew up eating this cucumber spread stuff, grocery store version, deli version, and homemade too (Mom made it in the Cuisinart).
Here in the southeast we have pimiento cheese. It’s mayo, grated cheese, and chopped pimiento. To me, it’s just another way for Georgians to consume their daily cup of mayo, but the ladies seem to like it. Bless their hearts!