Travel Itinerary
Craving a tasty bite on your cross-country adventure? America’s fast food scene serves unique flavors in every corner of the nation.
Juicy burgers, crispy chicken, and regional specialties await, with each state offering distinctive fast food treasures locals swear by. Ready for a mouthwatering journey through all 50 states?
1. Milo’s Original Burger Shop
Locals line up daily for Milo’s famous secret sauce, making ordinary sandwiches extraordinary since 1946.
What makes their grilled chicken sandwich spectacular isn’t just the perfectly seasoned meat, it’s the combination of that sweet orange sauce and pickles creating flavor magic.
Family-owned and beloved across Alabama, Milo’s remains a testament to southern hospitality in fast food form.
2. Arctic Roadrunner
Nestled among snow-capped mountains, Arctic Roadrunner serves wild-caught Alaskan salmon burgers that capture the essence of the Last Frontier.
Fresh fish gets transformed into perfectly seasoned patties, topped with homemade tartar sauce and crisp lettuce. Since 1964, locals and tourists alike have flocked to this Anchorage institution for a true taste of Alaska’s bounty.
3. eegee’s
Scorching Arizona summers demand refreshment, and eegee’s delivers with its iconic semi-frozen fruit drinks that cool desert dwellers instantly.
Started from a food truck in 1971, this Tucson phenomenon blends real fruit with ice into a slushy consistency that’s thicker than a smoothie but softer than sorbet. Rotating monthly flavors keep customers coming back, though strawberry remains the undisputed local favorite.
4. Slim Chickens
Born in Fayetteville in 2003, Slim Chickens quickly captured Arkansas hearts with hand-breaded tenders that redefine crispy perfection.
Marinated in buttermilk before frying, each tender achieves that ideal balance of juicy interior and crunchy exterior that chicken lovers crave. Paired with their signature Slim Sauce, a tangy, slightly sweet dip, these tenders represent Arkansas comfort food at its finest.
5. In-N-Out Burger
Cult-like devotion surrounds In-N-Out’s Double-Double, featuring two beef patties and two cheese slices on a toasted bun with their famous spread.
Fresh ingredients define this California icon, never frozen patties, hand-cut fries, and vegetables sliced daily in each location. Savvy customers order from the not-so-secret menu, requesting Animal Style for extra spread, grilled onions and mustard-cooked patties.
6. Smashburger
Launched in Denver in 2007, Smashburger revolutionized patty preparation by literally smashing beef balls onto a butter-brushed grill.
This technique creates a distinctive sear with lacy, crispy edges while locking in juices, a technique that’s become the chain’s signature. Colorado pride shines through in regional specialties like the Colorado burger topped with green chilies, melted cheddar and pepper jack cheeses.
7. Frank Pepe Pizzeria Napoletana
Pizza purists flock to New Haven for Frank Pepe’s legendary white clam pie, a Connecticut institution since 1925. Fresh littleneck clams, garlic, olive oil, oregano and grated cheese top a thin, coal-fired crust with that perfect char.
No tomato sauce appears on this masterpiece, just the briny sweetness of clams against the backdrop of a perfectly chewy, slightly blackened crust that defines New Haven-style pizza.
8. Capriotti’s Sandwich Shop
Thanksgiving dinner becomes an everyday delight in Delaware thanks to Capriotti’s famous Bobbie sandwich.
Started in Wilmington in 1976, this family recipe combines house-roasted turkey, cranberry sauce, homemade stuffing, and mayonnaise on a soft roll. Capriotti’s roasts whole turkeys overnight rather than using processed deli meat, creating sandwich magic that earned national recognition as “The Greatest Sandwich in America.”
9. PDQ
Founded in Tampa in 2011, PDQ (People Dedicated to Quality) elevates fast food chicken with never-frozen tenders hand-breaded throughout the day.
Sunshine State diners appreciate the eight homemade sauces, particularly the creamy garlic and sweet heat varieties that complement the crispy chicken perfectly. Bright, airy restaurants with open kitchens showcase PDQ’s commitment to freshness.
10. Zaxby’s
College buddies turned chicken moguls created Zaxby’s in Statesboro, Georgia in 1990, introducing the South to their signature Chicken Finger Plate. Marinated in a secret blend before frying, these fingers achieve a distinctive flavor profile unlike any other chain.
Accompanied by crinkle-cut fries, Texas toast, coleslaw, and their legendary Zax Sauce:a creamy, slightly spicy dip. This plate represents Georgia’s contribution to chicken perfection.
11. L&L Hawaiian Barbecue
Island flavors shine in L&L’s Mix Plate, showcasing Hawaii’s unique plate lunch tradition that reflects the state’s multicultural heritage. Generous portions of teriyaki beef, chicken katsu, and kalua pork share space with two scoops of white rice and creamy macaroni salad.
Starting as a dairy in Honolulu in 1976, L&L popularized Hawaiian comfort food nationwide while maintaining authentic island cooking techniques like slow-roasting meats wrapped in ti leaves.
12. Big Jud’s
Potato state pride takes a backseat to beef at Big Jud’s, home to Idaho’s most legendary burger challenge since 1993. Daring customers attempt to conquer the one-pound Big Jud’s Special or the truly mammoth two-pound Man vs. Food burger that earned national fame.
Regular-sized options feature fresh Idaho beef on toasted buns with special sauce, making Big Jud’s a Boise institution even for those with normal appetites.
13. Portillo’s
Chicago’s culinary identity shines through Portillo’s authentic Chicago-style hot dogs, served from distinctive brick buildings with retro decor since 1963.
Vienna Beef franks nestled in poppy seed buns get “dragged through the garden” with mustard, relish, onions, tomatoes, pickles, sport peppers and celery salt. Ask for ketchup at your peril, locals consider this condiment sacrilege on their beloved city dog, a rule Portillo’s proudly enforces.
14. White Castle
Hoosiers claim special connection to White Castle, which opened its first Indiana location in Indianapolis in 1927 and maintains strong regional loyalty.
Inventors of the fast food slider, White Castle’s small square burgers feature paper-thin beef patties with holes punched through (for faster cooking) topped with steamed onions on soft buns.
Midnight slider runs remain an Indiana tradition, with the chain’s 24/7 operations satisfying cravings that inspired the movie “Harold & Kumar Go to White Castle.”
15. Maid-Rite
Midwestern simplicity defines Maid-Rite’s loose meat sandwich, an Iowa staple since 1926 that locals fiercely defend from comparisons to sloppy joes.
Seasoned ground beef, not formed into patties, but not swimming in sauce either, gets steamed and served on warm buns with optional cheese, onions, pickles and mustard. Veteran customers master the “Maid-Rite hunch”, leaning forward while eating to catch inevitable beef crumbles falling from this beloved Iowa creation.
16. Freddy’s Frozen Custard & Steakburgers
Kansas native Freddy Simon inspired this Wichita-born chain that honors Midwest traditions with thin, crispy-edged steakburgers smashed on a flat-top grill.
Originating in 2002, Freddy’s patties achieve that perfect caramelized crust while remaining juicy inside, served with mustard, onion and pickle on butter-toasted buns. Paired with shoestring fries and rich frozen custard, Freddy’s represents Kansas values of quality and simplicity in fast food form.
17. Culver’s
Kentucky embraced Wisconsin-born Culver’s for its ButterBurgers, named not because butter tops the patty, but because the buns get a generous butter bath before toasting. Fresh, never-frozen beef seared to order creates juicy burgers that pair perfectly with Culver’s legendary frozen custard concrete mixers.
Blue Kentucky pride shows in regional touches like the Kentucky Bourbon Bacon ButterBurger, featuring bourbon-infused bacon that honors the state’s famous spirit.
18. Raising Cane’s
College project turned chicken empire, Raising Cane’s opened its first location near LSU in Baton Rouge in 1996 with a laser focus on one item: perfect chicken fingers.
Marinated for 24 hours, hand-battered and fried to order, these fingers achieve cult status when dipped in the mysterious Cane’s sauce, a closely guarded recipe known to only select managers.
Louisiana flavor shines through in the accompanying Texas toast, coleslaw, and crinkle-cut fries.
19. Gritty McDuff’s
Maritime tradition meets pub fare at Gritty McDuff’s, where fresh-caught Atlantic haddock gets beer-battered in house-brewed ale before hitting the fryer.
Established in Portland in 1988 as Maine’s first brewpub, Gritty’s serves generous portions of flaky white fish with hand-cut fries, house-made tartar sauce, and malt vinegar.
Wooden interiors with nautical touches create the perfect atmosphere for enjoying this coastal classic while sampling Maine’s pioneering craft beer scene.
20. Ledo Pizza
Maryland’s pizza identity comes square-shaped from Ledo Pizza, a College Park institution since 1955 that cuts rectangular slices with trademark shears instead of wheel cutters. Flaky, thin crust serves as the foundation for sweet tomato sauce and smoked provolone cheese, not mozzarella, creating a distinctive regional style. Old Bay seasoning availability for sprinkling atop pizza reflects Maryland’s seafood heritage at this beloved chain that began as a single family restaurant.
21. Kelly’s Roast Beef
North Shore roast beef sandwich tradition began at Kelly’s original Revere Beach location in 1951, pioneering Massachusetts’ distinctive three-way style.
Paper-thin sliced rare roast beef gets piled high on onion rolls with options for “three-way” toppings: mayo, cheese, and James River BBQ sauce.
Beachfront dining at the original location adds salty air to the experience at this Bay State institution that claims to have invented the modern roast beef sandwich.
22. Big Boy
Michigan claims special ownership of Big Boy restaurants, where the iconic double-decker burger was born in Glendale in 1936 before spreading nationwide.
Two beef patties, special sauce, lettuce, cheese, and pickles on a triple-slice sesame seed bun created the template McDonald’s later adopted for the Big Mac.
Generations of Michigan families gather beneath the checkered Big Boy mascot statue, making this chain particularly nostalgic in the Great Lakes State.
23. The Blue Door Pub
Minneapolis burger wars over who invented the cheese-stuffed Juicy Lucy continue, but The Blue Door Pub elevated this Minnesota creation to artform status since 2008. Molten cheese cores hidden inside beef patties create excitement and danger: biting too quickly risks mouth burns from the volcanic dairy center.
Creative variations like the Blucy (stuffed with blue cheese) showcase Minnesota innovation while maintaining the traditional warning: “Fear the cheese!”
24. Mugshots Grill & Bar
Southern hospitality meets massive portions at Mugshots, born in Hattiesburg in 2004 and now Mississippi’s beloved burger institution.
Signature creations include the Peanut Butter Burger, featuring actual peanut butter plus bacon and cheddar, and the McDonald (stuffed with mac and cheese).
Brave customers attempt the Mugshot Challenge: consuming a three-pound burger with all toppings plus fries in 12 minutes to earn immortality on the restaurant’s wall of fame.
25. Lion’s Choice
St. Louis takes roast beef seriously at Lion’s Choice, where top round roasts slow-cook daily before being carved to order since 1967. Paper-thin beef slices get piled onto buttered toasted buns, served perfectly pink and warm, a stark contrast to processed fast food competitors.
Secret seasoning and the signature “extra splash” of au jus upon request elevate this Missouri favorite, complemented by horseradish sauce and the chain’s famous seasoned fries.
26. The Burger Dive
World Burger Championship winner The Burger Dive brings gourmet fast food to Billings with hand-formed Montana beef patties cooked over open flame.
Founded in 2010, this small but mighty joint earned national recognition when its “I’m Your Huckleberry” burger won the 2016 World Food Championships, featuring huckleberry hatch chile barbecue sauce.
Montana’s rich ranching heritage shines through quality beef sourced from local ranches, elevating simple bacon cheeseburgers to artisanal status.
27. Runza
Nebraska’s unique contribution to fast food began in Lincoln in 1949 with Runza’s signature sandwich, a warm bread pocket stuffed with seasoned ground beef, cabbage and onions.
German-Russian immigrants brought this hearty creation to the Great Plains, where it evolved into a state treasure that fortifies Cornhusker football fans during chilly games.
Temperature-based promotions during winter months (the colder it gets, the bigger the discount) showcase Nebraska’s weather-defying food culture.
28. In-N-Out Burger
Vegas vacationers and locals alike form legendary lines at Nevada’s In-N-Out locations, where California’s famous burger chain found eager new fans. Expansion to Nevada in 1992 brought the Double-Double’s simple perfection, two patties, two cheese slices, lettuce, tomato, onion and spread on a toasted bun.
Strategic Strip-adjacent locations serve hungry tourists seeking affordable quality amid Vegas excess, though veterans know to order Animal Style for extra flavor.
29. The Common Man
Granite State seafood tradition gets respectful treatment at The Common Man, where lobster rolls feature minimal ingredients to showcase sweet New England lobster meat.
Founded in Ashland in 1971, this local chain gently tosses chunks of claw and knuckle meat with just enough mayonnaise before stuffing into butter-grilled split-top rolls.
Lakeshore and mountain locations provide quintessential New Hampshire backdrops for enjoying this coastal classic without Maine’s tourist crowds.
30. White Manna
Burger history lives at Hackensack’s White Manna, a tiny 1946 diner where counter seating provides front-row views of slider craftsmanship on a decades-old griddle.
Paper-thin beef patties cook atop steaming onions, absorbing flavor before getting topped with cheese and served on potato rolls, no condiments needed.
Jersey pride runs strong at this historic spot where customers squeeze shoulder-to-shoulder for sliders that inspired countless imitators but remain distinctly Garden State.
31. Blake’s Lotaburger
New Mexico’s official state question – “Red or green?” – gets answered emphatically at Blake’s Lotaburger, where green chile cheeseburgers reign supreme since 1952.
Famous Hatch green chiles, roasted to perfection, top beef patties with American cheese, creating a spicy, smoky masterpiece unique to the Land of Enchantment.
Blake’s distinctive A-frame buildings with Spanish colonial touches dot the New Mexico landscape, serving regional flavor impossible to replicate elsewhere.
32. Shake Shack
Madison Square Park’s humble hot dog cart transformed into burger phenomenon Shake Shack in 2004, creating New York’s most influential fast food export.
ShackBurgers feature smashed patties of proprietary beef blend, American cheese, lettuce, tomato and ShackSauce on potato buns from local bakery Martin’s.
Founder Danny Meyer’s fine-dining background elevated fast food with quality ingredients and “enlightened hospitality,” creating hour-long lines at the original kiosk that continue today.
33. Cook Out
College students worship Cook Out’s legendary value, a Cook Out Tray with entrée, two sides and drink costs less than most single fast food meals elsewhere.
Started in Greensboro in 1989, this North Carolina institution grills burgers over open flames and offers Southern sides like hush puppies and Cajun fries.
Milkshakes with 40+ flavors, including unique options like watermelon and cheesecake, make Cook Out the late-night champion of Carolina fast food.
34. The Toasted Frog
Prairie state comfort meets upscale execution at The Toasted Frog, where hand-breaded fried pickles achieve cult status across North Dakota.
This local mini-chain elevates the humble pickle chip by using a light, crispy beer batter and serving with chipotle aioli dipping sauce. Wood-fired pizza and creative cocktails complement these famous appetizers that draw diners from across state lines, especially during harsh winter months.
35. Skyline Chili
Greek immigrants created Ohio’s distinctive Cincinnati chili in 1949, with Skyline becoming the style’s most famous ambassador.
Unlike Texas chili, this Mediterranean-spiced meat sauce serves as topping rather than stew, most popularly in the “3-way”: spaghetti topped with chili and mound of finely shredded cheddar.
Cinnamon, chocolate, and allspice create Skyline’s unique flavor profile that divides first-time visitors but inspires fierce loyalty among Buckeye State natives.
36. Sonic Drive-In
Oklahoma claims special connection to Sonic Drive-In, founded in Shawnee in 1953 and now headquartered in Oklahoma City, where carhops still deliver food on roller skates.
Sonic’s Footlong Quarter Pound Coney elevates the humble hot dog with chili, cheese, diced onions and mustard on an extended bun. Signature drinks like cherry limeade served in pellet ice (which Sonic calls “the good ice”) complete the nostalgic drive-in experience that spread from Oklahoma nationwide.
37. Burgerville
Pacific Northwest sustainability pioneer Burgerville sources ingredients within 400 miles of its Vancouver, Washington headquarters, creating distinctly Oregon flavors since 1961.
Tillamook Cheeseburgers showcase famous Oregon coastal creamery cheese atop grass-fed beef patties, often paired with seasonal offerings like Walla Walla onion rings. Fresh blackberry shakes appear briefly each summer, creating lines of devoted fans who wait all year for this hyper-seasonal Oregon treat.
38. Wawa
Convenience store devotion reaches religious levels at Wawa, where Pennsylvanians make pilgrimages for made-to-order hoagies ordered via touchscreen since 1964.
Fresh rolls arrive daily from Philadelphia’s Amoroso’s Bakery, creating the perfect foundation for cold cuts, cheese and toppings assembled while customers watch.
Wawa coffee enjoys equally fervent following, with loyal customers refusing gas station alternatives when traveling outside the chain’s Mid-Atlantic territory.
39. Haven Brothers
America’s oldest food truck, Haven Brothers has parked nightly beside Providence City Hall since 1893, serving burgers and fries from a converted horse-drawn lunch wagon.
Late-night crowds still climb the metal steps into the narrow silver trailer for “murder burgers”: massive, greasy creations topped with everything available. Rhode Island’s small size allows this single mobile institution to achieve statewide fame despite never expanding beyond its original nighttime downtown location.
40. Bojangles
Palmetto State residents claim special ownership of Bojangles, founded in Charlotte but embraced as South Carolina’s breakfast champion since 1977.
Cajun-spiced chicken breasts nestled inside made-from-scratch buttermilk biscuits create morning magic that draws lines at drive-thrus across the state. Sweet tea flows freely at this Southern institution where biscuit-making remains visible theater, each location’s dedicated “Master Biscuit Maker” prepares fresh batches every 20 minutes.
41. The Bread Basket
Mount Rushmore visitors discover South Dakota’s hidden gem in Rapid City, where The Bread Basket creates sandwiches on freshly baked bread since 1976.
Locally famous “Mount Rushmore” sandwich piles turkey, ham, roast beef and three cheeses on homemade wheat bread, a hearty creation worthy of its presidential namesake. Family recipes for soups and baked goods complement these massive sandwiches, offering Black Hills explorers fuel for outdoor adventures.
42. Jack’s
Volunteer State pride surrounds Jack’s, where Southern hospitality meets fast food convenience with a distinctly Tennessee touch since 1960.
Hand-breaded chicken sandwiches feature buttermilk-marinated breasts fried to golden perfection, topped with dill pickles on butter-brushed buns.
Made-from-scratch biscuits attract morning crowds, while sweet tea served in Styrofoam cups completes the authentic Southern fast food experience that expanded from Tennessee throughout the region.
43. Whataburger
Texans defend Whataburger with religious fervor since its 1950 Corpus Christi origins, recognizing orange-and-white striped A-frame buildings as sacred ground. Signature 5-inch patties require two hands to hold, served on enormous buns with mustard, lettuce, tomatoes, pickles and diced onions.
Open 24/7, Whataburger achieves cultural phenomenon status across the Lone Star State, with custom table tents becoming collector’s items and the brand’s spicy ketchup inspiring black market sales during limited availability.
44. Crown Burgers
Greek-American fusion created Utah’s signature pastrami burger, perfected at Crown Burgers where beef patties get topped with generous piles of thin-sliced pastrami.
Founded by the Katsanevas family in Salt Lake City in 1978, this local chain creates uniquely Utah flavor by adding quarter-pound of warm, peppery pastrami atop traditional cheeseburgers.
Special sauce and fresh vegetables complete this decadent creation that reflects Utah’s surprising culinary diversity beyond its conservative reputation.
45. Ben & Jerry’s
Vermont’s most famous food export began in a renovated gas station in Burlington in 1978, where Ben Cohen and Jerry Greenfield created ice cream revolution with chunky mix-ins.
Socially conscious before it was trendy, Ben & Jerry’s pioneered flavors like Cherry Garcia and Chunky Monkey while supporting environmental causes through business practices.
Waterbury factory tours attract pilgrims seeking to sample Vermont’s creamy contribution to American fast food, especially the flavor graveyard honoring discontinued varieties.
46. Hardee’s
Virginia claims special connection to Hardee’s, founded in North Carolina but headquartered in Richmond since 1997, where the Frisco Burger achieved iconic status.
Sourdough bread distinguishes this creation from standard fast food fare, complementing Angus beef patties, bacon, Swiss cheese and tomato with signature mayo-onion sauce. Made-from-scratch biscuits attract morning crowds across Virginia, where Hardee’s maintains stronger presence than in other regions.
47. Dick’s Drive-In
Seattle institution Dick’s Drive-In maintains 1950s simplicity since its 1954 founding, serving no-frills burgers, hand-cut fries and shakes to generations of loyal customers.
Deluxe Burgers feature two patties, melted cheese, lettuce, mayo and relish on soft buns: no substitutions or special orders allowed per strict company policy. Cash-only operations and workers paid well above minimum wage reflect founder Dick Spady’s philosophy that fast food should remain simple but employees deserve living wages.
48. Tudor’s Biscuit World
Mountain State mornings begin at Tudor’s Biscuit World, where massive, fluffy biscuits serve as foundations for hearty breakfast sandwiches since 1980.
Creatively named options like The Miner (bacon, potato, cheese) and The Mountaineer (country ham, egg, cheese) reflect West Virginia’s heritage and satisfy coal country appetites. Expansion beyond state lines proved difficult because Tudor’s biscuits require specific humidity levels found naturally in West Virginia’s mountain air to achieve their legendary texture.
49. Culver’s
Wisconsin dairy pride shines at Culver’s, founded in Sauk City in 1984, where butter-toasted buns cradle fresh, never-frozen beef patties pressed on the grill.
Frozen custard, made fresh throughout the day with Wisconsin dairy, provides the perfect accompaniment to these rich burgers in the chain’s blue-and-white buildings. Cheese curds, battered Wisconsin cheddar nuggets that squeak when fresh, showcase the state’s dairy dominance at this beloved Badger State export.
50. Taco John’s
Wyoming proudly claims Taco John’s, founded in Cheyenne in 1969, as its fast food ambassador, spreading “West-Mex” cuisine nationwide from this least-populated state.
Crispy beef tacos feature signature spices and mild sauce, but Potato Olés, seasoned potato rounds, steal the spotlight as the chain’s most beloved item.
Trademarking “Taco Tuesday” in 1989 (though legally challenged today) showed this Wyoming-based chain’s outsized influence on American fast food culture despite humble frontier origins.