With respect to Ben & Jerry’s, it’s the latter that really sings of nostalgic Americana — even if said scoop shop is newfangled or innovative. Across the country, ice cream parlors come in all shapes, sizes, and styles, from mom-and-pop joints to full-fledged dairy farms, and from old-school institutions to new-school scoops. Narrowing down a nationwide list to just one ice cream parlor per state is no small feat, and there are numerous entries that would fit just as well on this list. But by pulling from a mix of personal experiences, online reviews, sourcing philosophies, and national accolades, we’ve put together an ice cream list worth screaming about. These are the absolute best ice cream parlors in every state.

Alabama: Peach Park

Billed as the “ultimate bucket list item,” and an “Alabama icon,” Peach Park — in the pastoral town of Clanton — checks all the boxes. Quaint farm-style locale? Check. A market stocked with farm-fresh fruit, juices, and dairy? Check. A variety of housemade cobblers and ice creams? Check. The highest rated ice cream shop in the state, Peach Park has been a roadside staple since 1980, and folks still flock for its namesake peach ice cream, among other fruit-forward flavors.

Honorary Mentions: Big Spoon Creamery, Seven Daughters Scoops

Alaska: Wild Scoops

Whether or not Alaskans eat the most ice cream, per capita, of any state, one truism is the scream-worthy allure of its most venerable ice cream shop. Wild Scoops is an Anchorage-based microcreamery, churning out small batches of fresh ice cream made from Alaskan ingredients. Tinkering with new flavors in its test kitchen, Wild Scoops operates year-round at its local scoop shops, utilizing products from local purveyors like Alaska Botanical Gardens herbs, Anchorage Brewing Company beer, Gabel Family Honey, and Vang Family Farm mint. The shop offers an Adventure Club for members, which features inventive flavors like Peachy Peppercorn, Banoffee Pie, and Coconut Cookie Butter.

Honorary Mentions: Little Millers, Motley Moo Creamery

Arizona: Sweet Republic

If ever there was a state that knows ice cream, it’s one where the scorching temperature practically necessitates it. In Phoenix, Sweet Republic has been self-described “ice cream rebels” since 2008, making products from scratch with local dairy and ingredients. Now with three locations in the area, it’s been named the best in the state, and raved about in online reviews. Taste for yourself with any of their rotating flavors, from staple flavors like Almond Buttercrunch and Crème Brûlée, to seasonals like Pistachio Cherry and White Rose.

Honorary Mentions: Blue Ice Gelato, Churn

Arkansas: Loblolly Creamery

With 15% butterfat content, and an affinity for seasonal ingredients, Little Rock’s Loblolly Creamery has a winning formula for ice cream. Without using any premixes, artificial stabilizers, or preservatives, they ensure a finished product that is silky-smooth, creamy, and a wholly unique lens in which to savor the Arkansas seasons. Everything, from the marshmallows to the cones, are made in-house, and the shop works with local purveyors—  like York Pecan Company, Hardin Farms, and Barnhill Orchards — to amp up its flavors, which run the gamut from Bourbon Pecan and Fresh Mint Chip, to Honey Lavender and Arkansas Mud, made with milk chocolate ice cream, marshmallow fluff, and brownies.

Honorary Mentions: Crème Ice Cream Co, Pure Joy Ice Cream

RELATED: I Tried 10 Exciting New Ice Creams & the Winner Was a Sweet Nostalgic Throwback

California: Jersey Scoops

The handiwork of the Foggy Bottoms Boys, two married dairy farmers in Humboldt County, Cali., Jersey Scoops is the small-town realization of a homespun dream. The town of Loleta was once a thriving dairy community, though devolved into a ghost town following the closure of some of the community’s largest companies. Now, Thomas and Cody Nicholson Stratton are breathing new life back into the town, and bringing it back to its dairy roots with their own cow-to-cone ice cream shop, Jersey Scoops. In addition to selling their own dairy products, they’re scooping up flavors like Bananas Foster, Oat Milk Chocolate, and Cinna-mint, along with ice cream-topped Waffle Nachos.

Honorary Mentions: Stella Jean’s, The Meadowlark Dairy

Colorado: Pint’s Peak Ice Cream

Ice cream trucks, for all their wistful nostalgia, are not typically regarded as beacons of ingenuity and innovation. Unless pastry chef Caitlin Howington is behind the wheel. A decidedly artisanal ice cream truck, Pint’s Peak Ice Cream was founded amidst COVID layoffs in 2020, applying the same diligence and culinary acumen she’s employed throughout her pastry chef career. Howington visits the dairy farm in Bellvue where she sources from, to meet the season’s baby calves, and it only gets more laudable from there, as she gets creative with flavors like Guava Pastelitos, Butterbeer, Mango Sticky Rice, and Honeycomb Vanilla. Her ice creams are mostly made from a French custard base, which enriches the product with extra egg yolks, and yields a sweet treat worth chasing down the street.

Honorary Mentions: Munchin House, Bonnie Brae Ice Cream

Connecticut: Constantino’s Pizza & Ice Cream

There’s extra heart and soul that goes into every scoop at Constantino’s Pizza & Ice Cream, a family-run parlor in Greenwich named after the owner’s grandfather. The familial connection doesn’t stop there, as the Italian company names its flavors after special people in the owners’ lives (e.g. Jerry’s Campfire Smores, Mike’s Cannoli, Oci’s Banana Pudding). Adorably, the company has its own ice cream cart that can be rented for events.

Honorary Mentions: Milkcraft, Dom’s Creamery

Delaware: Vanderwende’s

In 1954, William and Ellen Vanderwende purchased a farm with six cows for $35. Fast-forward several decades, acres, and cows later, that farm now features 4,000 acres and 225 Holstein cows that get milked twice daily. Using their own fresh milk, Vanderwende’s farm and creamery produces small-batch ice cream for cones, cups, milkshakes, floats, sundaes, splits, and ice cream cakes. Signature flavors cover all the requisites (e.g. Chocolate, Strawberry, Butter Pecan), along with seasonal flavors like Eggnog, Hot Cocoa, and Red Velvet.

Honorary Mentions: Hopkins Farm Creamery, Woodside Farm Creamery

Florida: Before it Melts

The vision of Tavistock Restaurant Collection, Lake Nona’s Before it Melts is a colorful ice cream shop blending culinary invention with flavors rooted in childhood nostalgia. Working with Wisconsin dairy, the scoop shop offers a dozen flavors, each one jazzed up with assorted sprinkles, toppings, and sauces. Signature flavors include Zanzibar Chocolate and Dutch Maid Vanilla, while other options include Blueberry Cheesecake, Mint Avalanche, and non-dairy options like Electric Watermelon Ice and Ultimate Oreo Oat. One particular highlight is the Blackout Taco, which enrobes charcoal vanilla ice cream in salted caramel ganache inside a chocolate taco shell. Unique among ice cream parlors, Before it Melts also offers dessert cocktails for the 21+ set.

Honorary Mentions: Cotee River Creamery, The Greenery Creamery

Georgia: Leopold’s Ice Cream

Opened in 1919, the Leopold’s Ice Cream facade in Savannah has become as famous as the Forrest Gump bench. For generations, families have waited in line for what many consider to be among the best ice cream in the country — and the world. More than a century in, and Leopold’s is still going stronger than ever, drawing lines down the block for its premium ice cream made from those same secret recipes, and even opening a new location (for the first time ever) this year. Decked out like an old-fashioned soda counter, the enduring appeal is clear, as are the tried-and-true flavors, like Honey Almond and Cream, Rim Bisque, and Savannah Socialite, made with milk and dark chocolate ice creams, roasted Georgia pecans, and bourbon-spiked caramel.

Honorary Mention: Honeysuckle Gelato, Butter & Cream

Hawaii: Sage Creamery

Sourcing local ingredients is a frequent commonality among reputable ice cream shops nowadays, but Hawaii is the only state where “locally sourced” also includes vanilla, chocolate, and kiawe honey. It’s all just a day in the life of Sage Creamery, an Ewa Beach outpost specializing in Hawaii-inspired ice creams with rigorously sourced ingredients, like vanilla bean from Lāʻie Vanilla Company, chocolate from Mānoa Chocolate, and kiawe honey from Mānoa Honey & Mead. Another pandemic-born pivot, the owners started selling ice cream via Instagram in 2020, and making socially distant home deliveries. From there, it evolved into farmers markets, a mobile ice cream truck, and eventually, a brick and mortar. Flavors are uniquely and distinctly Hawaii, from Ube Crinkle Cookie and Strawberry Guava, to Hapa Matcha and Banana Flambé.

Honorary Mentions: Niu Soft-Serve, Black Sheep Cream Co.

Idaho: The STIL

Ranked as one of the best ice cream shops in America, and touted by the likes of the Washington Post, The STIL (The Sweetest Things In Life) takes a something-for-everyone approach, offering a wealth of unique ice cream flavors, vegan choices, and even boozy renditions — so much so that the shop even offers beer and wine pairings with their ice creams. Heartwarmingly, each flavor is named after a “sweet thing in life,” such as Fresh Powder (vanilla cream cheese), Licking the Spoon (brownie batter), Easy Like Sunday Morning (caramel-espresso), and Weekend Getaway (cookie butter crumble).

Honorary Mentions: Lovejoy’s Real Ice Cream, DIPS

Illinois: Black Dog Gelato

It doesn’t get much more idyllic than Black Dog Gelato, the quintessential neighborhood scoop shop, in Chicago’s tree-lined Ukrainian Village, where a pedigreed pastry chef puts her stamp on sweet nostalgia. Black Dog Gelato is the work of Jessica Oloroso, who served as pastry chef at acclaimed Chicago restaurants before renting a shared kitchen space to hone her recipes. Her shop opened in 2010, earning fandom, accolades, and appearances on the Cooking Channel. One bite of her gelato and you’ll understand why. Working with local ingredients, like fresh milk, cream, and eggs, Oloroso creates excitingly original flavors, like Goat Cheese Cashew Caramel, Malted Vanilla Pretzel, Dubai Chocolate, and Italian Cookie. You never know what’ll be available behind the case on any given day, but rest assured it’ll be a scoop to remember.

Honorary Mentions: Margie’s Candies, Pretty Cool Ice Cream

Indiana: Zaharakos Ice Cream Parlor

You know an ice cream shop is historic when it literally comes with its own ice cream museum. Such is the singular lore of Zaharakos Ice Cream Parlor and Museum, in the Indiana town of Columbus. The definitional institution, it’s been slinging ice cream since 1900, when Greek immigrants founded the business and decorated it with timeworn touchstones like stained glass, Tiffany lamps, and vintage soda fountains. In addition to a full menu of American comfort food, and classic ice cream flavors, malts, milkshakes, and sundaes, the destination houses the largest public collection of pre-1900 soda fountains, as well as syrup dispensers, journals, mechanical musical instruments, and much more.

Honorary Mentions: LiftOff Creamery, BRICS

Iowa: Black Cat Ice Cream

Not to be confused with Chicago’s Black Dog Gelato, Des Moines’ Black Cat Ice Cream has been a fan-favorite for years, being praised as the best in the state year after year, from 2018 until today. Clearly, they’ve got a recipe for success, and it all starts with grass-fed natural dairy, and ingredients from local producers, farmers, and purveyors. ​Flavors change frequently, but are consistently original and fresh, like White Chocolate and Passionfruit, Cream Cheese Lemon Cake, Butterscotch Malt, and Lucky Bulldog, with cereal milk and marshmallows.

Honorary Mentions: Over The Top, Heyn’s Premium Ice Cream

Kansas: Sylas & Maddy’s Homemade Ice Cream

A true family affair, Sylas and Maddy’s Homemade Ice Cream is run by three generations brought together over a love for quality ice cream. The longstanding shop first opened in Lawrence in 1997, followed by an Olathe location in 1999. Ever since, it’s maintained a devoted following for its unique flavors and quality ingredients, including waffle cones made from scratch, and watermelon sherbet that contains freshly chopped watermelon. The shop is especially renowned for its indulgent sundaes, shakes, and malts, like good old fashioned Banana Splits, Strawberry Shortcake Sundaes, and Root Beer Floats.

Honorary Mentions: Gs Frozen Custard, Frost

RELATED: I Tried 8 Low-Calorie Ice Creams & The Winner Tasted Like the Real Thing

Kentucky: Crank & Boom Craft Ice Cream

Often deemed the best ice cream shop in Kentucky, Lexington’s Crank & Boom Craft Ice Cream started small, as a pint-sized ice cream operation in the back of co-owner Toa Green’s family restaurant, Thai Orchid Cafe. Today, the company boasts two ice cream shops all its own, along with nationwide shipping, and rave reviews from the likes of People Magazine and The New York Times. After starting with coconut ice cream, to pair with Thai food, Mike and Toa Green branched out with a slew of creative flavors, at once locally sourced and globally inspired, like Bourbon & Honey, Blueberry Lime Cheesecake, Gooey Butter Cake, and Strawberry Balsamic Sorbet.

Honorary Mentions: Louisville Cream, Piper’s Ice Cream Bar

Louisiana: Lucy Boone Ice Cream

Another pandemic-born success story, Lucy Boone Ice Cream is a passion project from pastry chef Abby Boone, who, after starting it in a shared restaurant space, branched out a homey parlor all her own. Made in small batches from scratch, with as many locally sourced ingredients as possible, the shop is a favorite among local chefs, like Sophina Uong of Mister Mao, who calls it the best in the state: “The flavors are inspired by classic desserts — think Passionfruit Pavlova, Strawberry Crisp, and Key Lime Pie — and treats like Choco Tacos, ice cream sandwiches, pies, and trifles.”

Honorary Mentions: Sweet Saint, Creole Creamery

Maine: Mount Desert Island Ice Cream

Another one of the best ice cream shops in America, Mount Desert Island Ice Cream is also one of the most widely influential. After starting out as a scrappy scoop shop in Bar Harbor, and expanding to local farmers’ markets and restaurant menus, they’ve since expanded down the coast to Portland, and to D.C., and all the way to Japan. It helps when your fans include President Obama. Since day one, the brand has been adamant about responsible ingredient sourcing, packaging, and recycling, and about producing the most delicious versions of classic flavors, like Madagascar Vanilla Bean, Sweet Cream, and Real Strawberry, as well as novelties like ice cream cake with pink lemon cake, sweet cream ice cream, raspberry swirl, and lemon frosting.

Honorary Mentions: Coastal Creamery, Dunne’s Ice Cream

Maryland: Bonheur

Ice cream shops aren’t usually described as chic, but at Easton’s Bonheur, they’re scooping up sweets in a space that looks downright decadent. The French word for “happiness,” and the middle name of Coco Chanel, Bonheur conjures a sense of elegance and sophistication, with Chinoiserie-inspired hand-painted wallpaper and gilded lampshades, and desserts from an award-winning chef (in 2024, Bluepoint Hospitality’s executive chef, Harley Peet, won the James Beard Award for Best Chef: Mid-Atlantic). Naturally, the ice cream is as decadent as the decor, with hand-crafted flavors made from local produce, like Strawberry and Black Raspberry, as well as other options, like Maple Walnut and Cookies and Cream.

Honorary Mentions: Broom’s Bloom Dairy, Little Red Barn Ice Cream Cafe

Massachusetts: Cal’s Creamery

A good old fashioned ice cream shop, Americana is the real dairy queen at Cal’s Creamery in Reading. It’s a favorite for locals, many of whom cite it as some of the best ice cream in the state, including Kasey Geremia, executive pastry chef of Woods Hill Pier 4, and Woods Hill Table: “I am a huge ice cream connoisseur, and Cal’s Creamery is the absolute best ice cream I’ve ever had,” she says. “They have the best creative twists on the classics.” The flavor list is enormous, including plenty of creative options like Banana Oreo, Vanilla Brownie, Cannoli, and Baklava, all available as sundaes, or with toppings such as crushed walnuts, Sno-Caps, and sour gummy worms.

Honorary Mentions: Twist & Shake, Cherry Farm Creamery

Michigan: Blank Slate Creamery

The reigning champ of the Ann Arbor ice cream scene, Blank Slate Creamery routinely ranks as some of the best in the region, and the best in the state. It’s been a mainstay since its debut in 2014, and the family-owned operation has been making everything from scratch ever since. And considering the sheer breadth of flavors, that’s an impressive amount of effort. Along with all the classics, said flavors include Apple Cinnamon Crisp, Banana Bread with Walnuts, Pecan Pancake, Brandy Old Fashioned, Pumpkin Roll, and Sesame Shoyu Caramel.

Honorary Mentions: Doug’s Delight, Milk & Honey

Minnesota: Grand Ole Creamery

Come for the pizza, but stay for ice cream. For more than 30 years (making it the longest-running ice cream shop in the metro), that’s been the M.O. at Grand Ole Creamery, a comfort food cornerstone in St. Paul — and some of the best ice cream in Minnesota. And throughout its entirety, the institution has remained steadfast in sourcing locally and seasonally, for as many of its 300+ flavors as possible. What really sets this place apart, though, are the quirky novelty items on the menu, like warm waffles a la mode, Goco Tacos (a version of Choco Tacos with chocolate shells), and Monkey Tails (aka bananas dipped in chocolate and served on a stick).

Honorary Mentions: Milkjam Creamery, Bebe Zito

Mississippi: The Oxford Creamery

For owners Hudson and Lo Magee, ice cream is an ode to their state. Using the people-pleasing dessert as a canvas for creativity and culture, their menu at The Oxford Creamery emphasizes flavors and ingredients from the Oxford region. The sleek and sunny ice cream shop also offers a palpable sense of community and character, from its central communal table to the old-timey photos harkening to the original Oxford Creamery Co. that once stood here. That ethos worked, earning high praise from brands like Food & Wine, highlighting its scratch-made Southern flavors like Banana Puddin, Peaches and Cream, and Sweet Corn Blueberry Crisp.

Honorary Mentions: The Laurel Creamery, Funky Cones

Missouri: Clementine’s Naughty & Nice Ice Cream

Founded in 2014, Clementine’s Naughty & Nice Ice Cream was the first microcreamery in Missouri, going on to spawn several locations in the St. Louis area, to meet demand for its naughty (boozy) and nice (vegan) creations. Founder and CEO Tamara Keefe calls it a “chef-forward ice cream concept,” highlighting high-quality ingredients, housemade mix-ins, and small-batch production. Doled out in beautiful ice cream parlors, fan-favorite flavors include Italian Butter Cookie, Maple Bourbon Pecan, and Vegan Lemon Poppy Seed, as well as an ode to St. Louis’ Gooey Butter Cake. Some of the “naughty” options include Cinful Bunz, made with cinnamon ice cream, butterscotch, and horchata liqueur.

Honorary Mentions: Sparky’s Homemade Ice Cream, Singers Ice Cream

Montana: Sweet Peaks Ice Cream

A Rocky Mountain success story, Sweet Peaks Ice Cream was founded in Whitefish in 2010, earning such acclaim that it swiftly expanded to Kalispell, Missoula, and Bozeman. Deemed the best hard scoop ice cream in Montana, the ice cream shops offer more than a dozen rotating flavors, using Montana dairy and mountainous ingredients (e.g. Montana Christmas features pine-soaked cream and huckleberries). Classic flavors include Montana Mint and Wustner Bro’s Honey Cinnamon, made with honey from a local apiary, while specialty creations include Snowbunny (coconut ice cream with dulce de leche swirl and housemade pear jam) and Fleur de Glace (inspired by Fleur Bake Shop in Whitefish, it’s spiced coffee ice cream with croissants and cinnamon twist pieces covered in coconut chocolate shell).

Honorary Mentions: Big Dipper Ice Cream, Sweet Retreat Creamery

Nebraska: Potty Sundry

The town may be small, but what Potter lacks in population, it makes up for with mile-high novelty sundaes. That’s courtesy of local ice cream standby, Potter Sundry, a preserved-in-time beacon of sweet nostalgia, where locals and visitors queue up at the old-timey ice cream counter for a signature Tin Roof Sundae. A decadent dessert invented at Potter Sundry, it’s a blend of vanilla ice cream, chocolate syrup, roasted peanuts, and warm marshmallow topping. The cafe also offers breakfast, lunch, and pastries, as well as other ice cream options, like splits, shakes, and floats.

Honorary Mentions: Coneflower Creamery, 402 Creamery

Nevada: Frost Giant Creamery

A unique twist on the standard ice cream parlor concept, Frost Giant Creamery is a relative newcomer in Reno that offers small-batch ice cream by the pint, releasing new and exciting flavors weekly that are available for pre-ordered pickups. With its ever-changing and always-original flavor options, it keeps things fresh, and keeps customers clamoring for more. Made with local ingredients, devoid of artificial colors or fillers, flavors include Up All Night, with espresso ice cream, chocolate-covered espresso beans, and espresso fudge ribbons, as well as Nevada Gold, with peanut butter ice cream, salted peanuts, caramel, and dark chocolate fudge.

Honorary Mentions: Sorry Not Sorry Creamery, Icecycle Creamery

New Hampshire: Puritan Backroom

A Manchester mainstay since 1917, the Puritan Backroom has a well-earned reputation for chicken tenders (which it allegedly invented in 1974), but don’t sleep on the ice cream. The iconic eatery has been family-owned and operated since it opened as a candy store and soda shop more than a century ago, becoming such a landmark that it earned a James Beard Award, as one of America’s Classics, in 2020. Through the years and the generations, housemade ice cream has remained a staple, with the original flavors created out of the candies they made, like Peppermint Stick and Almond Crunch. Today, in addition to classic splits and sundaes, flavors include Baklava, Black Raspberry, Coffee Oreo, Grapenut, Rum Raisin, and Cherry Seinfeld, with black cherry ice cream, black cherries, and chocolate chips.

Honorary Mentions: Super Secret Ice Cream, Sundae Drive

New Jersey: Nicholas Creamery

After conquering the local restaurant world, earning acclaim for their restaurant Nicholas Barrel & Roost, Nicholas and Melissa Harary spun off their success with Nicholas Creamery, a shop dedicated to America’s favorite chilly dessert. While working in restaurants, Nicholas honed his recipes and techniques for small-batch ice cream made from local ingredients at their seasonal peak. Some of their always-available flavors include Tahitian Vanilla, Mint Chocolate Chunk, and Brown Sugar Cookie Dough, while rotators include Strawberry Nutella, Mango Sticky Rice, and Devil’s Food Cake.

Honorary Mentions: Cliff’s Homemade Ice Cream, Curly’s Ice Cream

New Mexico: I Scream Ice Cream

At Albuquerque’s I Scream Ice Cream, kitsch is king. In a kaleidoscopic space filled with all manner of nostalgic tchotchkes and board games, the retro parlor specializes in sweets that harken to yesteryear, including rare ice creams sourced from different regions of the country (e.g. Blue Bell from Texas, and Spumoni from New York). With dozens of fun flavors, like Birthday Cake and Southern Blackberry Cobbler, there’s a scoop for everyone, plus floats, malts, sundaes, and splits aplenty.

Honorary Mentions: Pink Pony Soft Serve, La Lecheria

New York: Magic Fountain

A Long Island legend, Magic Fountain is Americana at its best. Housed in a former Dairy Queen, and rebranded as Magic Fountain in 1977, it’s become a summertime road trip sensation, revered for its laundry list of flavors and options. These include daily flavors like Vanilla Chip, Black Cherry Bourbon, Hazelnut Biscotti, and Rainbow Cookie, plus vegan flavors, soft-serve, sorbet, and seasonals, like Irish Cream, Key Lime Pie, and S’mores.

Honorary mentions: Emma’s Lake Placid Creamery, Sugar Hill Creamery

North Carolina: Andia’s Ice Cream

Recently voted as one of the best ice cream shops in the nation, Andia’s Ice Cream is the vision of Andia Xouris, who grew up baking and cooking from scratch at home. Now, she’s the only female Grand Master Ice Cream Chef in the South and Southeast, pedigreed for her pitch-perfect recipes balancing quality and skill. Now with a few locations in the Raleigh-Durham area, her signature flavors include Rose Pistachio, French Vanilla, and Malted Twix, along with rotating originals such as Lavender Honeycomb and Wedding Cake.

Honorary Mentions: Sunshine Sammies, Seemingly Overzealous Ice Cream

North Dakota: Pride Dairy

A dairy dream come true, Pride Dairy started by making butter in 1930 in the small town of Bottineau. The ensuing century saw a widely expanded menu, including ice cream that’s earned top marks from the likes of USA Today. Through it all, the ice cream shop has adhered to its humble and homey roots, serving frills-free ice cream in a space that feels like an authentic institution. They’re known for their decadent sundaes, as well as novelty creations, like Cow Pies (chocolate-covered ice cream patties on a stick).

Honorary Mentions: Scoop N Dough, Lundy’s Ice Cream

RELATED: 15 Ice Cream Brands That Use the Highest-Quality Ingredients

Ohio: Jeni’s Ice Creams

What started as a homespun scoop shop in Columbus has evolved into a nationwide mini chain, with Jeni’s Ice Creams locations commanding lines across the country, from Chicago to Austin. And yet, there’s still something homey and humble about this Ohio-bred brand, created by ice cream guru Jeni Britton. Each location feels warm and sunny, with fun and inventive seasonal flavors that are just as bright. Made tirelessly from scratch, using the utmost ingredients, the shop churns out some of the most novel flavors around, including Blueberry Johnny Cakes, Brambleberry Crisp, Sweet Cream Biscuits & Peach Jam, and Goat Cheese with Red Cherries.

Honorary Mentions: Little Ladies Soft Serve, Hello Honey

Oklahoma: Spark

All your Americana comfort food cravings are covered at Spark, a cheery burger and custard shop that first opened in Oklahoma City’s Scissortail Park before adding two more locations in town. The burgers and crinkle-cut fries have their own cult followings, but save room for dessert — rich and velvety frozen custard made from local dairy, produced in a state-of-the-art Stoelting machine, and available in chocolate, vanilla, and a rotating flavor of the month. Made with less air than ice cream, ensuring a creamier texture, and served at a slightly warmer temperature so as not to numb the taste buds, rotating flavors include Red Velvet in February, Mint Chocolate Chip in March, Lemon Poppy Seed in April, and Cookie Butter in December.

Honorary Mentions: Rose Rock Microcreamery, Boom Town Creamery

Oregon: Tillamook Creamery

Driving along the misty Oregon coast, Tillamook Creamery emerges from the fog, like a castle amidst fertile fields. Renowned for its cheddar, the massive dairy farmer-owned co-op has earned acclaim for its fresh-as-can-be ice cream as well. Along with premium on-site experiences, like tours and cheese tastings, customers can freely stop by the creamery to snag a scoop (or two) at the ice cream counter, where flavors (conceptualized by a certified ice cream scientist) run the gamut from Brownie Batter and Campfire Peanut Butter Cup, to Chocolate Hazelnut and Marionberry Pie.

Honorary Mentions: Pinolo Gelato, Serendipity Ice Cream

Pennsylvania: Fox Meadows Creamery

The ice cream at Fox Meadows Creamery is so fresh that the dairy is sourced on the other side of the field. A small dairy farm and creamery, with locations in Ephrata and Leola, it’s the picture-perfect setting in which to indulge your sweet tooth. Regarded as one of the best ice cream spots in Pennsylvania, the family-run operation pulls from its decades of dairy farming to produce pitch-perfect renditions of flavors both classic (e.g. Coffee, Cookies ‘n Cream) and novel (e.g. Brookie Dough, Tandy Cake). Try one of their signature treats, like a Baked Fox, which features ice cream stuffed inside a cookie, brownie, pie, or monkey bread.

Honorary Mentions: Somerset Splits, The Franklin Fountain

Rhode Island: Like No Udder

After starting the world’s first vegan soft-serve ice cream truck, Providence’s Like No Udder has only continued to innovate. The 100% vegan brand holds its own amongst its dairy cohorts, earning top ranks as some of the best ice cream in the state, and while the truck has since been retired, the storefront serves a wide array of ice cream — both hard scoop and soft-serve — and other treats, including ice cream sandwiches, pastries, waffles, and floats. Flavors are constantly changing, and always exciting, like Thai Iced Tea, Lemon Bar, Almond Joyful, and Cinnamon Graham Swirl.

Honorary Mentions: The Ice Cream Machine Co., Tricycle Ice Cream

South Carolina: Sweet Cream Company

With a Willy Wonka-like eye for invention, Columbia’s cozy Sweet Cream Company is always a fun place to indulge. Since 2012, the shop has been hand-crafting ice cream in small batches, and outfitting it with all manner of toppings, sauces, and pairings. Flavors change frequently, with originals like Banana Peanut Butter Chip, Caramel Popcorn with Peanuts, and Rose and Dark Chocolate. There’s always a featured ice cream sandwich, like chocolate ice cream sandwiched between chocolate brownie cookies with raspberry drizzle.

Honorary Mentions: Hilton Head Ice Cream, Off Track Ice Cream

South Dakota: Memorial Team Ice Cream

One of America’s founding fathers was also one of America’s founding ice cream-makers. Thomas Jefferson is credited with recording the first written recipe for ice cream in America, and that recipe is still served at Mount Rushmore’s Memorial Team Ice Cream. The French vanilla is as classic as it is patriotic, buttery and rich, and pairs perfectly with a view of the Black Hills monument.

Honorary Mentions: Cream, Mary’s Mountain Cookies

Tennessee: Cruze Farm

It doesn’t get much more cow-to-cone than Cruze Farm, an east Tennessee operation (established in 1980) that milks its own Jersey cows to make fresh ice cream and a variety of flavored milks. Said milk can be found in markets in Knoxville, as well as at creamery locations throughout the region. Depending on the location, flavors rotate steadily, including the likes of Chocolate, Sweet Cream, Cheesecake, and Banana Puddin’. Try one of their ice cream pies, like the Drumstick Pie made with a chocolate pie shell filled with chocolate ice cream, peanuts, whipped cream, and chocolate hard-shell topping.

Honorary Mentions: Elliston Place Soda Shop, Lazy Cow Creamery

Texas: Lick Honest Ice Creams

Ice cream you can feel good about, Lick Honest Ice Creams — with locations in Austin, San Antonio, Houston, and College Station — is a queer-owned and woman-led company committed to ethical sourcing, high-quality ingredients, and creative, locally inspired flavors, like Cilantro Lime, Dewberry Corn Cobbler, or Goat Cheese, Thyme, and Honey. Ingredients are as pure and sustainable as can be, sourced from Texas family farms, and rotate with the seasons. Ice cream sandwiches, made with soft and fluffy chocolate cake cookies, come filled with flavors like Hill Country Honey and Vanilla.

Honorary Mentions: Buttermilk Baby, Besame

Utah: Monkeywrench

It says a lot about the quality that a vegan ice cream shop like Monkeywrench is often touted by locals as some of the best ice cream in Salt Lake City. Founded in 2017, the spunky coffee and ice cream shop offers a dozen scratch-made flavors daily, along with pastries and shakes. The flavors are just as inventive, too, like a vegan version of “Honey Comb,” and “Budderfinger” Fudge Ice Cream Pie. You’ll also find sundaes, housemade waffle cones, frosted cookies, and much more.

Honorary Mentions: La Michoacana Artisan, Mack’s Finest Gelato

Vermont: Morse Farm Maple Sugarworks

Unique to Vermont, Maple Creemees are a regional food you’ve never heard of but need to try. And one of the best spots to try a Maple Creemee, be it your first time or your fiftieth, is at Morse Farm Sugarworks. Touted by brands like Food & Wine as some of the best of the form, Morse Farm has been maple sugaring for 200 years, after learning how to tap maple trees by Native Americans. That tradition is alive and well today, as the family-run staple uses maple syrup to make everything from candy and butter, to kettle corn and, yes, the creamiest soft-serve ice cream.

Honorary Mentions: Odd Otter Ice Cream, Palmer Lane Maple

Virginia: Bubba’s Ice Cream Shack

Does it get any more Americana than an ice cream shack located inside an old-timey general store in Colonial Williamsburg? Such is the timeless joy of Bubba’s Ice Cream Shack, a fourth generation family-owned company nestled inside the Williamsburg General Store, where the wafting aroma of fresh waffle cones draws customers to the counter. Naturally, the vibe here is classic, and the flavors follow suit. Look for timeworn flavors, with toppings like hot fudge, whipped cream, candy, and a cherry on top.

Honorary Mentions: Scoop, Ruby Scoops,

Washington: Frankie & Jo’s

Another winning vegan brand, proving you needn’t use dairy to make great ice cream, Frankie & Jo’s is a plant-based Seattle brand that turns to fruits, nuts, and vegetables for a more sustainable approach — without sacrificing creamy texture or amazing flavor. The company was founded in 2011, and now boasts four scoop shops, doling out flavors like Brown Sugar Vanilla, Mint Brownie, Chocolate Tahini Supercookie, Strawberry Milk, and Miso Moon. No matter the flavor, it’s vegan ice cream that is so creamy and satisfying, you’d never guess it. Even brands like Bon Appétit have raved about it.

Honorary Mentions: Mallard Ice Cream, Creamy Cone Cafe

West Virginia: Hanging Rocks Ice Cream

A favorite among locals, Hanging Rocks Ice Cream was a Best of West Virginia winner, and it’s easy to see why. The Romney shop has a knack for whimsical invention, with crafty creations like putter pecan soft-serve and Oatmeal Creme Pie milkshakes. Located in the middle of a farm, it’s got the pastoral setting to match the mood too. Look for rotating ice cream flavors, as well as fun specials, like apple dumpling sundaes.

Honorary Mentions: Rock Hill Creamery, Dancing Dog Ice Cream

Wisconsin: Purple Door

In America’s Dairyland, it can be hard to whittle it down to one standout ice cream shop. But in a field of incredible ice cream purveyors, Purple Door is an absolute must-visit. With locations in Milwaukee and Mequon, the colorful company uses local milk from Holstein cows raised iN Wisconsin, along with other local purveyors like Anodyne Coffee Roasters, Growing Power farms, and Penzey’s for cinnamon. With a butterfat content of 14% (higher than the ice cream standard of 10%), the product is richer and creamier, and with 20 flavors to choose from, like Cinnamon Roll and Salted Caramel, there’s something for everyone. Try the Purple Moon, made with both blueberry and raspberry purees.

Honorary Mentions: Chocolate Shoppe Ice Cream, Kelley Country Creamery

Wyoming: Cream + Sugar Scoop Shop

It might be new (opened on Jackson’s Town Square in 2023), but the whimsical Cream + Sugar Scoop Shop has quickly cemented its place as a Wyoming essential. The handiwork of Gavin Fine and Fine Dining Restaurant Group, prolific local talent behind some of Jackson’s most beloved restaurants, the scoop shop marks the first brick and mortar for the ice cream concept, offering an array of handmade frozen treats, in flavors like Mint Chocolate Chip, Huckleberry, Fresh Banana, and Vegan Coconut Vanilla. Don’t sleep on the cute little ice cream sandwiches, either, like a huckleberry version, made with sweet cream ice cream and warm chocolate chip cookies.

Honorary Mentions: The Bigg Chill, Farson Mercantil

Washington, D.C.: Everyday Sundae

Regarded as some of the best ice cream in the D.C. metro, and the best in D.C. proper according to the Washington Post, Everyday Sundae is rooted in community. The Petworth scoop shop, owned by Charles Foreman, is the kind of ice cream shop that feels like a local cornerstone. It’s a place where locals can treat themselves to quality ice cream, made with passion and pride, and served in whimsical and playful flavors like Super-Kid (strawberry, banana, and blue birthday cake), Fruit Loops, Oatmeal Cookie, and Vanilla Moose Tracks (vanilla ice cream with peanut butter cups and fudge).

Honorary Mentions: The Dairy Godmother, Ice Cream Jubilee

The post The Best Ice Cream Shop in Every State Has Just Been Announced appeared first on Eat This Not That.

Alabama: War Eagle Supper Club

What’s old is new again at Alabama’s hottest pizza-slinger. War Eagle Supper Club was a longstanding institution in Auburn, before closing down in 2015. It reopened last year, though, atop the new Graduate Auburn hotel, and while the space may look decidedly newer, it still harkens to its roots — especially through pizza. The War Eagle Supper Club Classic Pizza is as revered as the bar itself, made with the same dough and sauce recipe as the legendary pizza and club, which was the first restaurant in town to serve scratch-made pizza in the ‘50s. Today, that original square pizza remains, served with red sauce and mozzarella.

Alaska: Moose’s Tooth Pub & Pizzeria

When sourcing recommendations for the best pizza in Alaska, one common rumbling among online diners is Moose’s Tooth Pub & Pizzeria. Regularly ranked as some of the best not only in Anchorage, but in the entire state, it’s been a local favorite since 1996. Scratch-made, hand-tossed, and stone-baked, pizzas come in both classic (e.g. pepperoni, margherita) and innovative flavors, like Amazing Apricot, with blackened chicken and apricot sauce, and Chipotle Steak, with sour cream and a lime wedge. Be sure to pair it with one of their proprietary beers.

Arizona: Pizzeria Bianco

A pizza legend on a national scale, a list of America’s best would not be complete without Phoenix’s vaunted Pizzeria Bianco. A veritable Grand Canyon of pizza, it’s a bucket list-worthy institution and destination that has influenced countless pizzerias across the nation, and continues to. Chris Bianco has long been at the forefront of the artisanal pizza movement, and his original pizzeria has stood in the same downtown location since 1997. He went on to win the James Beard Award for Best Chef: Southwest in 2003, and the James Beard Award for Outstanding Restaurateur in 2022, as well as being named the best pizza-maker in the country. Taste for yourself with one of his rotating, locally sourced pies, such as the Sonny Boy, with tomato sauce, fresh mozzarella, salami, and Gaeta olives.

RELATED: The ‘Healthiest’ Orders at 7 Major Fast-Food Pizza Chains

Arkansas: Red’s Pizzeria

Nestled in a converted house, on a steep hill in the Ozarks, with an attached schoolbus, Red’s Pizzeria feels like it was created by the Swiss Family Robinson. Located in the quirky town of Eureka Springs, populated by artists and creators, the pizzeria is as tasty as it is whimsical. The menu offers a wealth of options, featuring toppings like pork sausage, hamburger, and basil pesto on massive American-style pies. With ample five-star reviews online, it’s fast become a fan favorite for locals and tourists alike.

California: Flour + Water Pizzeria

Much like Pizzeria Bianco in Phoenix, another pioneer (or, pie-oneer?) in the artisanal, cheffy pizza movement is the brand that started Flour + Water in San Francisco. What started as a meticulous pasta-centric concept evolved into various expansions and spin-offs, including Flour + Water Pizzeria in 2023, and subsequent Flour + Water Pizza Shop in 2024. Both restaurants spotlight the brand’s version of California-style pizza, emphasizing high-quality ingredients as locally sourced as possible. Courtesy of co-chefs Thomas McNaughton and Ryan Pollnow, the menu features innovative options like a Clamato pizza with Manila clams, olive oil, and marjoram, and Jersey Carbonara with pork roll, pecorino, jalapeño, eggs, and hot sauce.

Colorado: Rosalee’s

In the town of Longmont, Rosalee’s is the kind of classic American pizza pub that commands a loyal following for generations. Just ask Shawn Bergin, the founder of Bakery Four in Denver. The baker got his start tossing pizza at the neighborhood eatery, and the formative institution has remained a staple. “James has been able to capture the flavor and texture of NY-style pizza, unlike anything I’ve had since leaving NY,” says Bergin. “In chatting with the owners they shoot for almost a combo of NY- and New Haven-style. It has the perfect thickness, and the sauce and cheese are always on point. I recommend everyone make the 45 minute drive from Denver anytime anyone asks what the must-try spots are in town.”

Connecticut: Frank Pepe Pizzeria Napoletana

Most folks might assume that the “Pizza Capital of the U.S.” might be New York, when in fact you’d have to venture a bit further northeast to scratch that itch. The Connecticut town of New Haven holds that unique distinction, thanks to the singular styles served at timeworn icons like Sally’s Apizza, Modern Apizza, and Frank Pepe Pizzeria Napoletana. All are excellent, and deservedly acclaimed, but Frank Pepe earns particular acclaim for celebrating its centennial this year — and 100 years of topping their coal-fired thin-crust Tomato Pies with juicy crushed Italian tomatoes, olive oil, and pecorino, and their White Clam Pizzas with garlicky clams, oregano, and grated pecorino.

Delaware: Cafe Napoli

Nestled in an unassuming shopping plaza in Wilmington lies the best pizza in Delaware. That’s according to a recent Delaware’s Favorite Pizza Challenge, which gave Cafe Napoli top marks, and online reviews that rave about the old-school staple. For more than 30 years, the family-run restaurant has trafficked in Southern Italian traditions, cooking up a soulful menu of seafood, pastas, stromboli, and more. There are also three categories of pizza, gourmet, Sicilian, and Neapolitan, which offer toppings like Eggplant Alla Marinara, Shrimp White Tomato, and Jerk Chicken. It’s a something-for-everyone menu, in a cozy and timeless dining room, that keeps customers clamoring for generations.

Florida: Prato

Pulling from a rich tapestry of Italian traditions, and infusing it with local ingredients and modern sentiments, Prato puts forth a stunning showcase of contemporary pizza-making in Winter Park. The menu spotlights interesting antipasti (like pretzel-crusted calamari) and pastas (like mustard spaghettini cacio e pepe), but don’t sleep on the pizzas — prepared in wood-fired ovens imported from Naples. Most varieties are constantly changing, per the seasons, but include the likes of the Funghi pizza with feta, maitake mushrooms, and white balsamic, and the Autunno with Honeycrisp apple, Taleggio, Brussels sprouts, and N’Duja.

RELATED: The 5 Most Overpriced Pizza Chains

Georgia: Varasano’s Pizzeria

A beloved mainstay in Atlanta, especially among enthusiastic online reviewers, Varasano’s Pizzeria has also earned national acclaim from big-name brands like Zagat, CNN, and Bon Appétit. The namesake of Bronx-born Jeff Varasano, he poured years of effort into research and travels to come up with his ideal pizza recipe, making him one of few pizzerias that uses exclusively all-natural sourdough years, fermented for days, for dough. The result is a thin-crust pie that is delicate and refined, with a slight char along the edge that yields to an airy interior. Toppings run the gamut, but standout specialties include Pancetta Garlic, Fontina Mushroom, and Caramelized Onion with Emmanthaler cheese.

Hawaii: Big Kahuna’s Pizza

As the tagline goes, Big Kahuna’s Pizza is “the only pizza shop that brings the island flair to your taste buds.” It’s big talk for a pizzeria, but it’s something that this Honolulu heavyweight can back up with quality and passion. Using high-quality fresh ingredients, and hand-tossing dough that gets baked in custom wood-fired ovens, the eatery is as inventive as it is diligent. In addition to requisite classics, like Margherita, Big Kahuna’s puts its Hawaiian stamp on tradition with flavors like Flip Flop Shrimp with mango salsa, and Banzai with teriyaki chicken and a teriyaki-glazed crust. Open since 1994, it’s an enduring icon with a well-earned reputation for both invention and quality.

Idaho: The Wylder

One of the most successful restaurant groups in Boise is also behind some of the best pizza in the state. The Wylder is a hip downtown haunt, with a partially open kitchen and an intimate dining room that feels almost gallery-esque. Which is apt, considering the pizzas are works of art. Try the Yaya’s House, a red pie with organic tomatoes, Italian sausage, and fennel pollen, or the Basque in the Sun, an homage to Boise’s vast Basque population, a parmesan-based white pie with Spanish chorizo, sweet potato, kale, goat cheese, and guindilla peppers.

Illinois: Coalfire

In the land of deep-dish, one coal-fired pizzeria reigns supreme. Aptly dubbed, Coalfire burst onto Chicago’s pizza scene in 2007, utterly redefining and broadening the perception of pizza in one of the most pizza-famed cities on Earth. One of the only pizza places in town that uses coal-fired ovens, an homage to techniques more traditionally seen in the Northeast, the delineation is a thin-crust pie, fresh from a 1,500-degree oven, with charred and bubbly crust around the edges, and a remarkably toothsome chew to the interior, topped with all manner of fixins’, from black garlic roasted tomato sauce and bacon jam to fluffy plumes of whipped ricotta, alongside Berkshire pork pepperoni and verdant basil.

Indiana: Napolese Pizzeria

Founded by one of the most acclaimed, award-winning restaurateurs in the state, Indianapolis’ Napolese Pizzeria is another home run for Martha Hoover. With the same diligence and quality that she pours into her other concepts, like Cafe Patachou, her Italian homage highlights stone hearth baking, warm hospitality, top-shelf ingredients, and ultimately, artisanal and artful pizza. These include menu staples, like the Cacio e Pepe with black pepper cream sauce, locally sourced jowl bacon, and sweet potatoes, as well as the Midwest Princess with kale pesto, farm-fresh chicken, ricotta, sweet potatoes, and red onion.

Iowa: Harris Pizza

While New York, New Haven, Chicago, and Detroit may all take top billing as regional pizza styles, one lesser-known iteration — which deserves just as much fandom — is Quad City-style. It’s a version invented in the Quad Cities region of Iowa, and popularized at places like Harris Pizza. Unique among pizza styles, Quad City-style entails pizza with a malty crust, tomato sauce that’s often spiced with the likes of chili flakes or cayenne, and toppings layered under the cheese. Finally, instead of triangular or square slices, pies are cut into elongated strips, making them entirely unique among pizza peers. Try for yourself at one of the progenitors of the form, where malty-cheesy pies come heaped with everything from sauerkraut to taco meat.

Kansas: Wichita Brewing Company

Beer and pizza go together like PB&J, and few places nail the combo quite like Wichita Brewing Company. It all started when two home brewers, Greg Gifford and Jeremy Horn, started making their own beer, and eventually opening their own brewery in 2011. To accompany their craft ales, the pair put the same effort and care into crafting a pizza menu that could match the quality. The result is a spree of pizzas, all from scratch-made dough and wood-fired ovens, with unique creations like the Mississippi Pot Roast, with pulled pork, ranch seasoning, mozzarella and pepperoncinis. And don’t miss the original novelties, like the Grilled Cheese Stuffed Pizza, made by sandwiching an American cheese-topped pie with another layer of dough, and serving it with tomato bisque for dipping.

Kentucky: Pearl’s

Less of a traditional pizzeria or Italian joint, and more of a quaint bistro that just happens to serve A+ pizza (and bagels), Pearl’s is a woman-owned spot in Lexington, where the food perfectly matches the environs — at once elevated and comfortable, it captures the essence of a neighborhood cornerstone. It’s also a favorite for chefs like Lawrence Weeks, of Louisville’s North of Bourbon and Ensō, who calls it his favorite pizza spot in Lexington. “I enjoy their pizza because it’s wood-fired and has the perfect crust with seasonal toppings and fermented peppers on the side that you can add on each slice.” And Weeks isn’t the only one, as evidenced by its online fans, raving about the pizzas cooked over cedar planks in wood-fired ovens. Standouts include the Big White Cloud, with garlic cream, rapini, mushrooms, ricotta, mozzarella, parmesan, and micro greens, or the Hellbabe, with tomato sauce, mozzarella, pepperoni, red onion, pepperoncini, parmesan and hot honey.

Louisiana: St. Pizza

Praised by the likes of The New York Times, as having some of the best pizza in the country, New Orleans’ St. Pizza operates as a takeout pizza window with a comfy tavern in back — the kind of quintessential red sauce nook where customers can order full pizzas, cocktails, beer, and meatballs. The whole experience feels more akin to Americana pizzerias from the Jersey Shore, in the best ways possible, with pitch-perfect thin-crust pies laced with thick-cut pepperoni, fennel sausage, sweet ricotta, seasonal greens, and more.

Maine: Lazzari

There’s something about cozying up at Lazzari, a brick-lined tavern-like space in Portland, that feels quintessentially New England.  The pizza, too, of the wood-fired sourdough variety, is as requisite as it is quintessential. Said pizza, sporting a pleasantly pliable chew against a nice and toasty char, provides the perfect canvas for pepperoni with hot peppers, or clam sauce with fresh parsley and lemon, or sausage with ricotta and rosemary. There are also killer calzones, and for a worthwhile dessert, fior di latte soft-serve ice cream.

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Maryland: Little Donna’s

Another favorite of The New York Times, Little Donna’s is a homespun operation that evolved from the humblest origins to become a full-blown Baltimore icon. Named for his Yugoslovian grandmother, Little Donna’s is the vision of chef Robbie Tutlewski, who grew up learning to cook (and make pierogi) with her. He carried her passion with him through his career, culminating with one of the most heartfelt pizza eateries in the country. Dining here, in its homey confines, feels like dining at grandma’s house — assuming grandma had a knack for tavern-style pies topped with crumbled sausage and banana peppers, or cabbage pesto with giardiniera. This is also one of the few pizza spots where you’ll find Eastern European inspiration, like cabbage pancakes and kielbasa-stuffed pork schnitzel, alongside said pies.

Massachusetts: da LaPosta

The namesake of chef/owner Mario LaPosta, Newton’s da LaPosta is the fruition of decades worth of travel, and time spent learning and cooking in Rome, Campania, New York, and back in Boston, where he christened his first restaurant in 2021. Using a seven-year-old naturally leavened sourdough starter for his Neapolitan-style pizzas, along with a proprietary blend of organic and whole-wheat flour, the chef goes the extra mile(s) to ensure authenticity and quality. The proof is in the wood-fired pizza, fusing Neapolitan inspiration with locally sourced influences, like the Bagna Cauda pizza with housemade sausage, escarole, garlic, mozzarella, lemon, and anchovies, or the Bianca with fresh figs, meltingly tender lardo, pecorino, arugula, and shaved Grana Padano.

Michigan: Loui’s Pizza

In operation since 1977, Loui’s Pizza may not have invented the form of Detroit-style pizza, but they’ve practically perfected it. Owned by the same family that once worked at Buddy’s Pizza, a local icon credited with inventing Detroit-style pizza, Loui’s is regarded as some of the best pizza in the Midwest. A quintessential institution, the kind filled with kitsch and lined with black-and-white photos, the restaurant is revered for its rectangular pan pizza that, despite its thickness, still feels airy and chewy. The crust is expertly caramelized, while toppings typically include a generous layer of molten cheese and a slathering of tangy marinara.

Minnesota: Young Joni

It’s not too often that a pizza-centric restaurant takes home a James Beard Award, aka the “Oscars of Food.” But that’s precisely what Ann Kim did when she won the award for Best Chef: Midwest in 2019, for her work at Young Joni. That restaurant, both before and since, has been feverishly popular, for its stylish space and its globally influenced wood-fired pizzas. A far cry from standard pizza toppings, varieties include Korean BBQ with beef short rib, mozzarella, scallions, arugula, sesame, and a soy-chili vinaigrette, as well as the Perfect Pickle Pie, with sour pickles, mozzarella, fontina, smoked onions, chili, ranch dressing, potato chips, and dill.

Mississippi: Leña Pizza + Bagels

Yet another indie pizza spot earning praise from major brands like The New York Times, two of the world’s greatest carbs share top billing at Leña Pizza + Bagels. Nestled in the cute town of Cleveland, the casual and convivial eatery uses a brick-lined wood-fired oven to churn out a best-of-both-worlds menu that marries the skills and experiences of its two owners, husband-wife duo Marisol and Rory Doyle. The former started a bagel business in 2016, and studied at Associazione Verace Pizza Napoletana in Napoli, while the latter used his own lifelong love of pizza to bring their vision together. The menu changes weekly, with recent examples like the Sausage Pepperrory with tomato sauce, parmesan sauce, pepperoni, Italian sausage, and mozzarella, and the Prosciutto Arugula, which rounds out it star ingredients with tomato sauce, mozzarella, shaved parmesan, olive oil, and citrus drizzle.

Missouri: Pastaria

Helmed by another James Beard Award-winner, whose talent has been attracting national accolades since 2008, Pastaria is one of several smash-hit ventures for Gerard Craft. The restaurant represents a full-blown Italian focus for Niche Food Group, and one with an emphasis on hand-tossed pizzas in a lofty, lively space. Made in a Neapolitan-style, cooked in a wood-fired oven, and topped with locally sourced ingredients, pizzas straddle the line between familiar comforts and artisanal extras. Such as Pepperoni with tomato and fontina, The Allan with Benton’s Country Ham and Grana Padano, and the Roasted Mushroom with thyme and bechamel.

Montana: Biga Pizza

Billed as both traditional and innovative, employing local ingredients for hand-crafted pizzas on locally inspired menus, there’s a lot to love about Biga Pizza. Located in Missoula, the sprawling eatery is the handiwork of Bob Marshall, who grew up in pizza-loving New Jersey before attending culinary school in Montana, and sticking around to open Biga Pizza in 2006 — named after the Italian word for a fermented dough starter that produces a deeper flavor profile than commercial yeast. Here, everything is made from scratch, employing dough made with unsalted starter from the previous day’s dough, and fired in a massive brick oven the size of Montana. In addition to standard pizza classics, look for seasonal novelties like the Winter Squash, with local squash and pumpkin puree, ricotta, broiled leeks, mozzarella, garlic oil, and basil, and Flathead Cherry, with housemade sausage, cherry chutney, smoked gouda, mozzarella, and garlic oil.

Nebraska: Dante

Voted as the best in Omaha, you’ll find several levels of pizza heaven at Dante. One of the few restaurants in town, or the state, putting this kind of emphasis and effort into wood-fired Italian cooking, while sourcing locally and sustainably, chef/owner Nick Strawhecker goes the extra step to work directly with farmers and stock an Italian-only wine list. Everything on the menu, from the roasted bone marrow to the squid ink taglierini, is well worth sampling, but the vast array of Neapolitan-style pizzas are a signature. Alongside rotating featured pies, like the Costolette with smoked rib-eye and gorgonzola, you’ll find Dante originals like the Polpette, with sliced meatballs, and the Alborosie, with farm eggs, spicy sausage, and soppressata.

Nevada: Double Zero Pie & Pub

With recent accolades that include top marks from the 50 Top Pizza list, as well as a semifinalist nod from the James Beard Foundation this year, for chef Michael Vakneen, Las Vegas’ Double Zero Pie & Pub is on a rapid ascent. And rightfully so, not only for its craft and skill, but for the sheer originality of it all. Inspired by bustling pizza parlors in Tokyo, Double Zero (otherwise known as ØØ Pie & Pub) is as transportive as it is delicious. The dark and narrow space is illuminated by the glow of the wood-fired oven, turning out pepperoni pies with vodka sauce and chili crunch, white sauce pizzas with garlic butter mushrooms and charred green onions, and short rib pizzas with orange chimichurri, Mandarin crisps, and tangerine oil.

New Hampshire: Pizza by George

Hidden away in a nondescript shopping center in the small town of Raymond, Pizza by George hasn’t changed at all since opening in 1993. And in the realm of classic pizzerias, that’s a very good thing. There’s something about this counter-service operation that feels charmingly preserved in time, from the platters of pepperoni rolls to the buttery garlic knots. And then there are the pizzas, super-sized NY-style pies glistening with the exact right amount of oil, and boasting a pleasant chew that just begs to be folded. Pizza by George also specializes in stuffed pizzas, some with full top crusts and others with lattice crust, filled with the likes of eggplant parmesan, garlicky spinach and ricotta, and sliced meatballs.

New Jersey: Razza

In a sea of pizza places, one restaurant distinguishes itself from the fray. In New Jersey, a state brimming with pizzerias and red sauce joints, Razza is a Jersey City essential so acclaimed that it’s even beaten New York as having the best pizza in the region. That’s a testament to chef/owner Dan Richer, a New Jersey native who, after eating his way around Italy, came home to put his own stamp on tradition. And if recent accolades, from the likes of The New York Times and the James Beard Foundation, are any indication, his stamp is working. At Razza, it’s the perfect harmony of quality and technique, utilizing locally milled flour, house-baked bread, and housemade butter for all manner of artisanal Italian fare. With such a commitment to quality and locality, the menu changes daily, with examples include the Yellow Margherita with yellow tomato passata, fresh mozzarella, and basil, and the Di Natale with tomato sauce, mozzarella, pine nuts, olives, garlic, golden raisins, chili oil, and basil.

New Mexico: Farina Pizzeria + Wine Bar

At first glance, with its exposed brick walls and wafting aroma of garlic and marinara, you could mistake this little slice of New Mexico for New Jersey. Until you spot the cowboy art on the walls, and the green chile in the sauce. It’s all part of the allure at Albuquerque’s Farina Pizzeria + Wine Bar, a cozy tavern-like eatery putting its own spin on artisanal pizza, starting by kneading the dough by hand (made from organic flour) and adorning it with house-cured meats. Cooked in scorching-hot ovens, which yield a pizza with a flaky and crisp crust, and just the right amount of char, toppings include goat cheese, leeks, house-cured pancetta, truffle oil, and artichoke hearts. Pro tip: roasted local green chile can be added to any pie for a small surcharge.

RELATED: The #1 Pizza at Every Major Fast-Food Chain, Chefs Say

New York: Andrew Bellucci’s Pizzeria

Talking about the best pizza in New York is like talking about the best pasta in Italy, or the best croissant in Paris. A feeble task, for a city filled with world-class pizzerias, it’s best to narrow it down to an institution that’s been doing it right for its entirety; the kind of place that exudes authenticity, conjures a sincere sense of Italian cuisine, and feels like a quintessential community cornerstone. Such a place is Andrew Bellucci’s Pizzeria, a pint-sized staple in Astoria that’s been heralded as one of the 25 best places to eat pizza in NYC. The restaurant is named for its Jersey-born founder, Andrew Thierry Bellucci, aka the “Don of Dough,” who devoted his life to perfecting his technique for the ultimate New York-style pizza, he christened his namesake slice shop in 2020. Distinguished by its perfectly light crust, topped with only the finest ingredients, his reputation quickly grew, earning attention far and wide. Including from Matthew Katakis, the partner in another pizzeria nearby, who was looking to elevate the quality and work with an esteemed pizza-maker like Bellucci. Andrew Bellucci’s Pizzeria, in its current iteration, was born from the collaboration, resulting in fan-favorite pizzas like the Vodka-Roni, and the freshly shucked clam pizza with garlicky chimichurri. Bellucci sadly passed away in 2023, but his legacy lives on.

North Carolina: Pizzeria Toro

With its intimate interior, and arched ceiling over the wide-open kitchen, Durham’s Pizzeria Toro feels more like a pizza cave than a familiar pizzeria. With its communal tables nestled right up against said kitchen, along with the bustling blur of the convivial restaurant, it feels like the perfect setting to cozy up to a wood-fired pie. As intimate as the dining room may feel, the pizza selection is rather enormous, offering a wide array of tried-and-true classics, and cheffy originals, like a lamb meatball pizza with kale, a real-deal Hawaiian pizza with Spam and pineapple, and a charred radicchio version with olives, cipollini onions, capers, and salsa verde.

North Dakota: Blackbird Wood Fire Pizza

The perfect pizza is often the imperfect one, marked by angular edges and pockets of charred crust, bubbling with aroma and flavor. Such is the case at Blackbird Wood Fire Pizza, a Fargo spot that proudly displays the artisanal, hand-crafted approach with each and every distinct pie. Working with North Dakota-grown and -milled flour, along with ingredients that are just as fresh and local, the family-run operation is a love letter to the state it calls home. Then there are the specialty pizzas, each one as stunningly unique as the next, like the Lumberjack with béchamel, red onion, mozzarella, both Canadian bacon and smoked bacon, maple syrup, and a runny egg. Or the BLT, with housemade harissa aïoli, smoked bacon, tomatoes, fig balsamic, and mixed greens.

Ohio: Gatto’s Pizza

Another underrated regional pizza style can be traced to Columbus, an Ohio city so proud of its home-grown cookery that it released its very own self-guided Pizza Trail. On said trail, you’ll get a taste for Columbus-style pizza, noted for its thin crust, edge-to-edge toppings, and smaller square slices. Pies tend to have more of a breadier crunch and chew, which holds up well to the plethora of generous toppings strewn amidst the cheese. And what better place to sample the regional wares than Gatto’s Pizza, a legacy spot that’s been honing the form since 1952. Frills-free and casual, it’s the perfect spot to share a large pie with customizable toppings like pepperoni, Italian sausage, meatballs, green peppers, black olives, tomatoes, and pineapple.

Oklahoma: Empire Slice House

A pizzeria that started an empire, Oklahoma City’s Empire Slice House not only ignited a seismic shift for the Plaza District in which it originated more than a decade ago, but it teed up a beloved Oklahoman brand, and a restaurant group — 84 Hospitality — that has come to be revered for its various concepts and cuisines. But Empire Slice House is where it all started, enticing guests for its New York-style pizzas with unconventional toppings in an unconventional space, bedecked with vintage movie posters and a rock & roll aesthetic. Whole pies are available daily, but specialty slices rotate each day, like the Joezilla with roasted chicken, red bell pepper, red onion, and BBQ Sriracha drizzle, and Ghostface Killah with ghost chili marinara, pepperoni, poblano, and BBQ chips.

Oregon: Lovely’s Fifty Fifty

With its cutely quaint motif, awash with polished wood and warm lighting, Lovely’s Fifty Fifty is an idyllic setting in which to savor farm-fresh comfort food. The family-owned Portland restaurant exclusively sources produce from Oregon farms, layered elegantly atop scratch-made sourdough crust, along with foraged ingredients and edible flowers. Courtesy of chef Sarah Minnick, whose pizza craft earned Portland the reputation as one of the best pizza cities in the world, you never know what fresh novelties will await on the ever-changing menu. But here’s a taste: rainbow chard pizza with fermented tomatoes and peppers, Cosmic Gold potato pizza with parsley pesto, and turnip pizza with goat cheese gouda and Meyer lemon dressing.

Pennsylvania: Pizzeria Beddia

Philadelphia is another pizza-loving town, with no shortage of quality restaurants and styles to check out, but one eatery that stands out is Pizzeria Beddia. The restaurant utilizes a “whole topping” approach to its craft, which means pizzas are moved around in the oven while baking, to achieve a crunchier crust, while topped with ample additions like anchovies, caramelized fennel, and Calabrian cream. The pizza is also a favorite for chef and pizza pro Mario LaPosta, of Boston’s da LaPosta, who calls it the “quintessential American slice, but on another level.” Of that crunchy crust, he says it’s “crisp, light, soft, and full of flavor all at the same time.”

Rhode Island: Pizza Marvin

Another indie pizzeria that earned a semifinalist nod from the James Beard Foundation this year, Pizza Marvin is a true original from chef/owner Robert Andreozzi. His sunny Providence slice shop uses New England flour, and a 72-hour fermentation process, to achieve the perfect dough, sold as whole pies or in square slices, a la Sicilian-style pan pizza. The latter is an exceptional example of texture and balance, exhibiting a lightly caramelized crust and a toothsome chew that lands somewhere between Sicilian and Detroit-style — all while heaped with crispy pepperoni cups and gooey cheese, while still somehow feeling airy and light. Pair it with a Pepperoni Negroni, and finish with one of their funky rotating soft-serve ice cream flavors, like focaccia.

South Carolina: Melfi’s

In downtown Charleston, Melfi’s feels like a glitzy, scene-y restaurant you’d expect to find in literal Italy. It hustles, it bustles, and it toes the line between old-school red sauce, and new-school sophistication — all while customers clink wine glasses over platters of thin-crust pizza. The latter is a result of two wood-burning ovens, which prioritize quality over quantity by offering just a few rotating flavors. On any given evening, that might mean Pistachio Bianco, with ricotta, robiola, mozzarella, red onion, pistachios, and rosemary, or the Mr. Wally, with vodka sauce, salami, hen-of-the-woods mushrooms, mozzarella, pickled fresno peppers, and oregano. No matter how you slice it, you’re in for a winning pizza party.

South Dakota: Sunny’s Pizzeria

When envisioning that definitional neighborhood pizzeria, you probably envision something a lot like Sunny’s Pizzeria. A Sioux Falls cornerstone, founded and run by a Sioux Falls native, it’s a restaurant without any pretense or pomp, but one with a whole lot of heart. It’s the reason why this casual eatery ranks among the best pizza in the state, building a reputation not only for its excellent pies, but for its kind hospitality and warm welcome. Plus, the arcade games and framed dog photos probably don’t hurt. The pizzas are just as fun and flavorful, such as the City Slicker with ranch, mozzarella, bacon, chicken, and tomatoes, and the Pickle Me Timbers, with ranch, mozzarella, bacon, pickles, banana peppers, green peppers, tomatoes, bread crumbs, and basil pesto.

Tennessee: Slim & Husky’s

It’s comfort food you can feel good about at Slim & Husky’s, a Nashville pizzeria and beer bar as devoted to community as they are dough. Often cited as a local favorite, it’s a fast-casual pizza shop that advocates for local people and businesses by providing employment opportunities for area residents, hosting community events, sourcing art from local artists, and even running a book program at local schools — basically like Pizza Hut’s “Book It!” program, but with much better pizza. Those pizzas are prepared more like artisan flatbreads, with toppings like spinach pesto with artichokes, smoked chicken with mushrooms, and ground beef with classic red sauce.

Texas: Jester King Brewery

Come for the beer, stay for the pizza. And the goats. That’s the M.O. at Jester King Brewery, an above-and-beyond brewery and restaurant in the pastoral hill country near Austin, where connoisseurs will find some of the most esoteric beers — like farmhouse ales brewed with oyster mushrooms and smoked sea salt — alongside a pizza-centric food menu that’s just as impressive. Making everything from scratch, using local produce and wheat, pizzas are cooked in wood-fired ovens following a 72-hour fermentation process, resulting in a dynamic roster of seasonal innovations like the vegan Caulis pizza with kale pesto, cauliflower, and cashew cheese, and the Loncito with béchamel, mushrooms, Italian sausage, Swiss cheese, crispy garlic, parsley, chives, and tarragon. Be sure and explore the farmland on which Jester King sits, and say hi to the resident baby goats.

Utah: Pizza Nono

A frequent fixture among online pizza disourse, Salt Lake City’s Pizza Nono is regularly cited as some of the best in the state. That’s thanks to the thoughtful blend of Neapolitan and New York styles, brought together in 2017 to forge the foremost neighborhood pizzeria. The wood-fired fare, served up in a sleek space with a lush patio, includes beautiful pizzas like the Beehive with mozzarella, salami, red sauce, pickled jalapeños, and organic honey, and the earthy Yes Yes, with mozzarella, pancetta, mushrooms, yellow onion, goat cheese, basil, and truffle oil.

Vermont: The Tillerman

Less of a typical pizzeria, and more akin to dining in someone’s fancy woodland farmhouse, the distinction around The Tillerman might explain why The New York Times lauded it as one of the best pizza destinations in America. Located in the bucolic, quiet town of Bristol, the restaurant is literally located in a rustic-chic farmhouse from the 1790s, complete with a cozy open kitchen churning out wholesome, scratch-made dishes from its wood-fired oven. An edible love letter to Vermont farms, and New England’s fertile growing seasons, the restaurant uses pizzas as a pliable canvas for flavor at its freshest — think Funghi pizza with oyster mushrooms, blue cheese, oregano, and housemade mozzarella, or the Mortadella pizza with peperoncino, fontina, pistachio aillade, and more of that mozz. And when you’re done, you can spend the night, as The Tillerman doubles as an inn.

Virginia: Zorch Pizza

What started as a free-wheeling food truck in 2018 has put down roots as one of Richmond’s most in-demand pizza joints. After amassing a considerable fanbase from its stints at breweries, Zorch Pizza went brick and mortar in Carytown in 2021. The truck is no more, but there’s now a second location, Zorch Pizza Parlor, and between the two of them, plenty of New York-style pizza to go around. Here, you’ll find spot-on NY-style pizzas and slices, but often with unexpected and original toppings, like shaved Brussels sprouts, balsamic glaze, and buffalo chicken. Be sure and try the exceptional Grandma Pie, a fluffy and caramelized Sicilian-style pan-baked cheese pizza with tomato sauce, garlic, olive oil, and basil.

RELATED: 5 Major Pizza Chains That Are on the Decline

Washington: Stevie’s Famous

The favorite pizza in town, according to the food team from the Seattle Times, Stevie’s Famous lives up to its name with its fan following alone. That’s for its New York-style slices that taste convincingly akin to the other coast, coupled with top-quality ingredients and thoughtful flavor combinations. These include the Normie MacDonald pizza, with red sauce, aged mozzarella, coppa, burrata, hot honey, and grana, and the Pineapple Pizza, which subverts Hawaiian pizza standards with tomato, aged mozzarella, hot honey-glazed pineapple, pickled jalapeños, and crispy bacon bits.

West Virginia: Backyard Pizza and Raw Bar

Helmed by a husband-wife duo from Huntington, Backyard Pizza and Raw Bar is the rare breed that feels at once upscale and casual, and both locally rooted and internationally influenced. It’s a balancing act done exceptionally well, right down to the raw bar items — and oysters so fresh you’d swear you were on a bay — and non-traditional pizzas prepared in the wood-fired ovens. The pizza, though, is the lead act, as evidenced by standout pies like the Memphis, with white cheddar, barbecue sauce, chicken, caramelized onion, diced jalapeño, and bacon, or the Tenderness pizza, with scallops, applewood-smoked bacon, garlic cream, mozzarella, parmesan, and lemon.

Wisconsin: Fixture Pizza Pub

In a cheese-loving state like Wisconsin, it can be tough to stand out from the pizza pack. But at Fixture Pizza Pub, they do precisely that — by hiding the cheese under a layer of sauce. More akin to Detroit-style pizza, where the sauce goes on top of the cheese, this Milwaukee eatery flips the script, showcasing the textural and flavor differences that can come from the tiniest tweaks. The restaurant also offers deep-dish, but cracker-like thin-crust is its calling card, cut into squares and for easy snacking and sampling. The Var Gallery is basically spinach dip in pizza form, with cream cheese, spinach, olive oil, garlic, and artichokes, while the Walker’s Pint is an ode to taco pizzas, with ground beef, taco sauce, cheddar, diced tomato, green onion, crushed tortilla, lettuce, and sour cream.

Wyoming: Yeah Buddy Pizza

Tucked away upstairs off the main square in Jackson, Yeah Buddy Pizza is a hidden gem with a not-so-hidden reputation. The casual eatery, which feels simultaneously modest and effortlessly cool, puts the effort in by kneading dough every day, mixing its own sausages (including local game meat, like bison and elk), and sourcing other ingredients as seasonally and locally as possible. Originally named Pizzeria Caldera, but renamed to exude a fun and inviting ambience, the restaurant slings Neapolitan-style pizzas with toppings like kalamata olives, artichoke hearts, Anjou pears, and burrata. For a true original, try the Elk Picanta, with San Marzano tomato sauce, housemade elk sausage, garlic, mozzarella, roasted red peppers, red onion, and fresh basil.

Washington, D.C.: Slice & Pie

Recently ranked as among the best pizza places in the world, by the 50 Top Pizza list, Slice & Pie may be newer (open since 2022), but its roots run deep. The Italian-owned restaurant is manned by Giulio Adriani, an Italian-born pizzaiolo who brought decades of pizza-making experience to 14th Street. A best-of-both-worlds approach, Slice & Pie offers pizza both by the slice and by the pie, as well as in both New York-style and Detroit-style. No matter which route you choose, there’s palpable quality in every slice, like the Burrata Pie with California tomato sauce, mozzarella, fresh burrata, parmesan, basil, and olive oil, and the Detroit-style pepperoni with hot honey, mozzarella, and provolone.

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Of all the fast-food chains in America, some are controversial, and some are better than others. From an “Animal-Style” sensation to local mini chains and nostalgic mega chains, these are 12 fast-food cheeseburgers that chefs actually eat.

In-N-Out

To the surprise of no one, the burger chain with the most cheffy acclaim is In-N-Out. Across the country, it’s by far the brand with the most endorsements and raves, including from chefs like Tyler Fenton of Tucson’s BATA: “In-N-Out Double Double is, has always been, and will always be my ideal cheeseburger,” says the chef. “It’s everything I want. I love a thin double patty with melty American cheese, special sauce, the crunch of iceberg lettuce, a slice of tomato, a toasted bun, and some raw onion, it all comes together to form a perfect eating experience.”

Another ringing endorsement comes from Serena Chow Fisher, executive pastry chef at 7 Adams in San Francisco, who — along with her partner, chef David Fisher — has her own preferences: “Dave always orders a Double-Double Animal Style. I go for a cheeseburger with raw onion, and we share an order of fries, also Animal Style.” Citing a few elements that make In-N-Out stand out, she notes that the restaurants put genuine thought into hospitality, source fresh vegetables, and “Just like at 7 Adams, there’s something to be said for the ‘choose your own adventure’ aspect of In-N-Out’s (not so) secret menu, where you can customize your burger to however you’re feeling that day.”

RELATED: The Healthiest In-N-Out Burger Orders—and What To Skip

In-N-Out is a lifelong favorite for Troy Guard, owner and executive chef of Denver’s TAG Restaurant Group. “In-N-Out has been my favorite fast-food burger since I was a kid,” he recalls. “What makes it special is how quick they are without sacrificing quality. Everything’s made fresh, and the way they wrap it keeps the burger warm but still crisp. The meaty flavor, the perfectly toasted bun, the cold crunch of the lettuce, and the fresh tomato create this incredible hot-and-cold contrast.”

For Brooke E. Stockwell, executive chef at Los Olivos Wine Merchant & Cafe in Los Olivos, Cali., her go-to is the “double-single, protein-style, extra tomato, extra extra grilled onions from In-N-Out, for a less guilty (haha) burger experience,” while James Philbert — chef de cuisine of Uptown Sports Club in Austin — always opts for “Double Double Animal Style with fries,” and Jon Sloan — executive chef of San Diego’s Juniper and Ivy and The Crack Shack — adds that “there’s something impressive about the way they thrive on their consistency and simplicity. Plus, a kudos to the way they treat their cooks and staff.”

Though based in North Carolina, where he serves as executive chef at Little Bull and Aaktun in Durham, Oscar Diaz always seeks out In-N-Out any time he travels westward. The chef has always been a “Double-Double, add chiles” kind of guy, but he also loves it “Protein Style,” with a lettuce wrap in place of the bun.”For a solid fast-food burger, you simply can’t go wrong with In-N-Out,” he adds. “I’m a burger traditionalist when it comes to the bun, but there’s something to be said about a juicy burger in a lettuce wrap. Plus, you don’t feel as guilty about it being fast food.”

And yet another In-N-Out rave comes courtesy of chef, cookbook author, and blogger Jason Goldstein, who says the “number one fast food burger is worth the plane ticket.” Specifically citing the double cheeseburger, Animal Style, he likes that they’re made fresh to order, and that the Animal Style addition provides “buttery caramelized sweet onions all over the burger with a tangy sauce that resembles an elevated Thousand Island dressing.”  Pro tip: Goldstein suggests asking for them to grill it with a smear of mustard for more tang.

Smashburger

For texture and taste, George Panagopoulos prefers Smashburger. The owner of Dedham House of Pizza in Dedham, Mass., his favorite is the “Double Spicy Jalapeño Smash with aged cheddar cheese,” which he likes for the thin patties, equally spread toppings, and flavor. “What’s more is that their butter-toasted spicy chipotle buns are soft and do not overwhelm the patties. Their rosemary french fries also pair well with the burger, making it the perfect grab and go meal that does not disappoint.”

Five Guys

When she’s not heading to In-N-Out, another burger favorite for Stockwell is Five Guys. Describing the burger experience as reminiscent of home-cooked burgers from her childhood, she says, “If I am ever near a Five Guys I love the ‘Little’ with mayo, tomato, grilled onions, mushrooms, lettuce and, of course, their fries!”

Darryl Harmon echoes those sentiments. The culinary director of Casa de Lobo in Jersey City, he says “Five Guys stands out for its commitment to quality, using fresh, hand-formed beef patties smashed and cooked to perfection.” The customizable toppings allow for a personalized experience that he likes, as well as the option to order the burger “All The Way,” with lettuce, pickles, tomatoes, grilled onions, grilled mushrooms, ketchup, mustard, and mayonnaise.

Leo Baez, chef of Boston-based Cacao, is also on the Five Guys bandwagon: “In my opinion, there’s nothing like a Five Guys burger. Their buns make all the difference, soft and a tad sweet, perfectly complimenting the burger.”

RELATED: The Healthiest Menu Items at Five Guys—and What To Skip

McDonald’s

Sometimes, it’s the most classic fast-food cheeseburger that hits the spot. Such as the double cheeseburger from McDonald’s — a favorite for Jeremy Franzan, executive chef of The Revere Hotel in Boston. “McDonald’s Double Cheeseburger is undeniably a timeless classic,” raves the chef. “Like a delicious time machine or a comforting hug from someone you cherish.” Though he tries to limit his fast-food indulgences these days, he notes that he “can’t resist the delicious combination of warm pickles, minced onions, signature yellow cheese, and a perfectly soft bun. The nostalgia is powerful.”

McDonald’s has another nostalgic fan in Danny Garcia, executive chef of New York City’s Time and Tide. As much as he likes local restaurants and mini chains, he says “My all-time favorite is a classic McDonald’s cheeseburger. It’s consistent everywhere you go. I like that it’s not complicated. The combination of the pickles, onions, and that special sauce hit every time.”

Wahlburgers

When Kenneth Schultz, sous chef at The Revere Hotel, craves a quick burger fix, he heads to Wahlburgers for the Chorizo Jam Burger, stacked with avocado, chipotle aïoli, chorizo agave jam, crispy onions, fresh jalapeños, lettuce, and pepper Jack. Says Schultz, it was “so good, I wanted a second.” He also shouts out local Boston Burger Company: “A friend first introduced me to Boston Burger Co. one afternoon, and I loved it so much that I went back later the same day with my wife.”

Shake Shack

Another widespread fast-food chain with a sizable fan following is Shake Shack — the top choice for chefs like Maurice Wells of The Emily Hotel in Chicago. In addition to a local spot called Mikkey’s Retro Grill, his pick for a chain is Shake Shack for their double patties paired with the cheesy mushroom croquette.

“I love Shake Shack,” echoes David Barlam, owner and operator of Mass Ave. Diner in Cambridge. “Their burgers are thin and well-cooked, it’s always pretty consistent. I love their buns too.”

Sam Levenfeld, chef de cuisine at K’Far Brooklyn, is another Shake Shack fan. “Their ingredients are fresh and nicely sourced,” says the chef. “They get the smash patty right every time. It’s become a ritual for me to stop there at JFK on my way home to Boston.”

RELATED: 10 Best & Worst Menu Items at Shake Shack, According to Dietitians

Steak ’n Shake

The creator of Los Angeles burger spot Amboy, the host of First We Feast’s “The Burger Show,” and the chef behind the exclusive burger menu at Local Kitchens in the Bay Area, Alvin Cailan is a certified burger pro. “Fast-food burgers always influence my recipes when I create a burger menu,” explains the chef and burger connoisseur. “So, when you think of burger joints that I’ve made, like the Sweet Onion Burger, know that some of these fast-food burgers were on my mind while creating it.” Cailan cites In-N-Out as an undeniable influence, but he also shouts out Steak ‘n Shake as his favorite road trip burger. “If I’m driving and I see a Steak ‘n Shake, I’m pulling over and ordering a Double Steak Double Cheese.”

Culver’s

Another burger chain that Cailan likes is Culver’s. “The burger I crave and can’t always have is the Culver’s Double Butterburger Cheese,” he says. “There aren’t any Culver’s where I live and their burgers are so delectable and juicy I think about them when I’m craving a burger.”

Wendy’s

For a late-night fix, Wendy’s does the trick for Vince Carideo, chef of Eva in Boston. “When I first started as a chef and had to work extremely long days, and be out late at night, going to Wendy’s and getting a Baconator was the best way to cap off a successful night!”

Cook Out

With locations throughout North Carolina, Cook Out is tops for chefs like Monique Mickle, executive sous of The Darling Oyster Bar in Charleston. She loves the customizable nature of the menu, allowing guests to create an order that is unique to likes and dislikes. As a chef, Mickle also appreciates restaurants that stay open late: “We’re able to properly close down the restaurant and still have time to grab a quick bite on our way home, even though most other places are closed already.”

7th Street Burger

In New York City, 7th Street Burger is a local mini chain that chefs like Abishek Sharma, of Madam Ji, rave about. “What sets their burger apart is the caramelized onions, which add a perfect touch of sweetness and depth,” Sharma explains. “The special sauce is outstanding and ties everything together beautifully. Their menu is incredibly simple, with just three items, but that’s part of the charm — it’s all about focusing on quality over quantity.”

Tasty Burger

With locations across the Boston area, Tasty Burger is another regional mini chain with a chef following. Just ask Delio Susi, of Mex Taqueria and Bar, who says, “There’s something about that greasy, cheesy bite that is just so right.”

RELATED: 13 Healthiest Fast-Food Cheeseburgers, According to a Dietitian

Honorary Mentions

Beyond chains, chefs also chimed in on some of their favorite local fixtures. Like chef Max Robbins, culinary director of Lettuce Entertain You Restaurants in Chicago, who says “the best burger in the world comes from a small bar outside of Chicago called Charlie Beinlich’s, where they crank out a small menu of simple bar food — but the real star is the burger.” Made the same way since 1950, Robbins describes it as  “the juiciest, most wonderful burger in the world, and the casual atmosphere only adds to the enjoyment.”

As the chef and owner behind Houston-area Bustas Burgers, Robert Lira knows a thing or two about burgers. And when he’s not cooking his own, he’s eating at Champ Burger in Houston’s Second Ward. “I have been going there for over 27 years now and usually get the Bacon Cheeseburger, Onion Rings, and Dr. Pepper,” he recites.

Not to be confused with McDonald’s, Erik Osol’s favorite fast-food cheeseburger hails from Florida’s McFlamingo. According to the chef de cuisine at Ponte Vedra Inn & Club in Ponte Vedra Beach, Fla., his go-to is a “double double chicken cheeseburger, which includes two fresh-ground chicken patties with two slices American cheese, lettuce, tomato, red onion, pickled green tomato and Duke’s mayo on a gluten-free bun.”

For Daniel Kenney, executive chef of The Lenox hotel in Boston, the one that he considers the best comes from Sweeney’s on Boylston. Calling it “one of the best burgers I’ve had, and I do enjoy a good burger,” it’s made with two smashed patties of medium-grind rib-eye from naturally raised beef, a chiffonade of iceberg lettuce, a thick slice of tomato, two melted slices of New England-produced American cheese, a buttered and toasted brioche bun, and a schmear of caramelized onion aïoli on both the top and bottom bun. “Pair it with a Guinness pint, and considering all this can be done fast, it’s a no-brainer for a go-to fast-food option.”

The usual go-to for Ben Alexander, vice president of culinary operations at Tulsa-based McNellie’s Group, is Howdy Burger. “I’m a classic burger kind of guy,” he says. “No frills, just well seasoned patties, fresh ingredients, and a great bun.” At Howdy Burger, he gets the double burger with Rodeo Fries. “They smash the patties on a high-heat flat-top to get those amazing lacy edges and a great crust. It is then topped with quality American cheese, lettuce, onion, tomato, and then finished with a signature Rodeo Sauce.”

While J. Ben Cottrell, executive chef of the Marriott Marquis San Diego Marina, has a love for In-N-Out and Shake Shack on occasion, his ultimate favorite comes from Newport Creamery in Newport, R.I. “One of my first jobs was working at the Newport Creamery when I was a teenager,” recalls the chef. “Even today, when I visit Newport, I always buy the red pepper relish from Newport Creamery and make these burgers for my family in San Diego. The taste resonates and brings waves of great memories from my teenage years.”

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With such deep culinary traditions and local foodways, coupled with the vast differences between geographic growing seasons and farming rituals, it’s no wonder the sheer breadth of regional specialties, and the fact that, while some dishes rise to national prominence, others remain esoteric, under-the-radar delicacies that are still largely confined by state borders. From a doughy Appalachian snack to a gooey Midwestern cake, here are 10 must-try regional foods you’ve never heard of, but need to eat.

Pepperoni Rolls in West Virginia

You’ve heard of Pizza Rolls, but how about pepperoni rolls? The official state food of West Virginia, they’re a simple snack comprising thick slices of pepperoni enrobed in rustic country-style rolls. Like much of West Virginia lore, pepperoni rolls trace their roots back to the coal industry, as some of the state’s earliest miners were Italian immigrants. In order to stay nourished during their long, grueling hours, the miners crafted pepperoni rolls as a hearty snack that they could keep on hand — and easily eat with one hand on-the-go. They hit the mainstream in the 1920s, when Calabria-born Giuseppe Argiro introduced them to the masses at his bakery in Fairmont.

That bakery, Country Club Bakery, remains open today, and one of the foremost destinations to try a classic pepperoni roll. Pepperoni rolls vary in style, and can be found throughout the state, including spots like Bolivar Bread Bakery in Harpers Ferry, Rogers and Mazza’s Italian Bakery in Clarksburg, and Chico Bakery in Morgantown.

Sonoran Hot Dogs in Arizona

Much like burgers and barbecue, hot dogs are a classic American comfort food with its fair share of regional variation. Chicago-style hot dogs and Detroit-style Coney dogs are a couple iconic standouts, along with New York-style traditions, but one regional rendition well worth a detour is the Sonoran hot dog found in southern Arizona. A culinary staple in and around Tucson, they’re bacon-wrapped hot dogs served in thick bolillo-style buns, and accompanied by toppings like pinto beans, tomatoes, mayo, onions, salsa, and mustard. A full-blown meal, and typically quite a bit larger than typical hot dogs, they’re found all over southern Arizona, from quick-service restaurants and mini chains, to food trucks aplenty.

El Guero Canelo is a popular go-to, even winning an America’s Classic Award from the James Beard Foundation in 2018. Other favorites include Aqui Con El Nene, which uniquely melts cheese onto their buns, and El Kora Hot Dogs, which serves their dogs with fried bacon-wrapped jalapeños. Rollies is another local favorite, putting its stamp on Sonoran tradition by topping its bacon-wrapped hot dogs with cheese crisp, caramelized onions, chile verde, mustard, salsa verde, and mayo.

RELATED: 11 Iconic All-American Regional Dishes You Have To Try

Chislic in South Dakota

The official “State Nosh” of South Dakota, chislic is a meaty morsel that grew to particular popularity in the southeastern section of the state, where the town of Freeman — considered to be the heart of the “Chislic Circle” — hosts an annual South Dakota Chislic Festival. But what is chislic? Outside of South Dakota, this little-known nosh typically features wooden skewers of half-inch-thick cubes of meat, which are then either grilled or fried. The meat runs the gamut, from bison and beef, to venison and mutton, prepared simply and seasoned similarly, with a sparse sprinkle of garlic salt and crackers to accompany.

It all stems from German immigrants who settled in the region in the late-1800s, and brought their skewered traditions with them. Unlike back home, where wood fires were the primary heat source for such snacking, South Dakota’s comparatively treeless plains necessitated a bit of culinary improv, which is where fried chislic came into play. Today, the skewered snack can be found on menus all over the state, from frills-free sports bars to historic taverns and seasonally driven restaurants. Some of the more popular stops include The Barrel House in Sioux Falls and Buglin’ Bull in Custer, while Meridian Corner is an institution in Freeman.

Onion Burgers in Oklahoma

From New Mexico to Wisconsin, regional burgers dot the entire map of the U.S., but one specific specialty has an endearingly humble origin story. Oklahoma-style onion burgers first emerged in the 1920s in El Reno, a western suburb of Oklahoma City. Here, savvy grill cooks started to make thin beef patties smashed with a heap of slivered onions, as a way to save money and bulk up their products with more affordable ingredients during the Great Depression. The result proved not only to be economical, but delicious, and El Reno remains a pilgrimage destination for burger connoisseurs.

RELATED: 10 Regional Fast-Food Chains You Need to Try at Least Once

Robert’s Grill is a modest diner that’s been serving onion burgers since 1926, while Sid’s Diner and Johnnie’s Hamburgers & Coneys sport their own dedicated fan bases. At each institution, the familiar sizzle of onions on the griddle is all a part of the lore, and burgers are served sparsely with a drizzle of mustard and maybe a couple pickle slices. Today, modern onion burgers have begun popping up on local menus, including at Sun Cattle Co. in Oklahoma City, while Tucker’s Onion Burgers has emerged as a local mini-chain.

Goetta in Ohio

Cincinnati is the rare city that has more than one local specialty. Cincinnati-style chili is the more well-known export, as seen at fast-food chains like Skyline Chili, but for a deeper dive into Midwestern foodways, you gotta try goetta. Another tradition brought by German immigrants, goetta is a sausage-like item, often made with a blend of ground pork or beef, oats, onions, and spices — shaped into a patty, and typically fried and eaten for breakfast. Similar to the origins of onion burgers, goetta emerged out of economic necessity, when German immigrants stocked up on meat scraps from local butcher shops, to hobble together a snack that could replicate comfort food back home.

Today, goetta can be found in all manner of shapes and styles across the Cincinnati region. The iconic Findlay Market is a great place to find it straight from the butchers, while local restaurants put their own stamp on tradition. For an old-school institution, Blue Jay Restaurant is a great place to sample goetta at its most traditional, or you can get creative at French Crust Bistro, where a puff pastry comes with goetta, poached egg, piperade, and hollandaise. There’s even an annual Goettafest, held late-July and early-August.

Hot Browns in Kentucky

The list of regional American sandwiches is a lengthy one. But one sandwich, which simultaneously defies the form and raises the bar, is an extra-cheesy innovation out of Louisville, Kentucky. The hot brown was first invented at, fittingly, the Brown Hotel in 1926. Fred K. Schmidt is its credited creator, who first thought to wrangle together an open-faced sandwich with thick Texas-style toast, turkey, Mornay sauce, bacon, and tomatoes. Once regulars at the hotel eventually tired of the typical menu items, the chef got crafty with ingredients he had on-hand, and thus was born the hot brown — a direct result of a little late-night culinary dexterity.

The hot brown is still a menu highlight at the Brown Hotel, at both of its restaurants, its bar, and for room service. But the open-faced sandwich has become such a Louisville signature that it can be found on menus all over town, including Bristol Bar & Grille, Biscuit Belly, and the legendary Wagner’s Pharmacy.

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Chocolate Gravy in Arkansas

Biscuits and gravy have become omnipresent in Southern cuisine, spanning numerous regions and states. But in the Arkansas Ozarks, one sweet riff distinguishes itself from the rest. Chocolate gravy, a rich and redolent spin on the breakfast tradition, is a little-known specialty that is said to have originated in Arkansas’ mountainous region, potentially the creative result of trade between the Tennessee Valley and Spanish settlers in Louisiana. Some of said settlers brought chocolate with them, prompting some gravy-makers to get crafty with newly available ingredients. Most recipes are made with flour, cocoa powder, sugar, and milk, with butter and bacon grease used interchangeably as the fat. Chocolate gravy, while sweet and decadent, has most commonly been eaten as a breakfast food, poured over biscuits or pancakes.

At Sugar and Crumbs Cafe in Eureka Springs, Arkansas, customers can order pancakes with chocolate gravy, while Bobby’s Cafe in North Little Rock — and Wagon Wheel in Greenbrier — are two old-school institutions that famously feature biscuits with chocolate gravy.

Runzas in Nebraska

One of the few regional foods to have its own full-blown regional fast-food chain, runzas are another dish introduced by German-Russian immigrants. This time, not dissimilar to West Virginia’s pepperoni rolls, they brought rolls stuffed with meat and cabbage. The exact roots of such a novelty are murky, but most connect the dots between runzas and pierogies. In some parts of Nebraska, and the adjoining Midwest, the meaty rolls — traditionally made with ground beef and cabbage, baked in rectangular yeast rolls — were called bierock.

It calcified its place in Nebraska history with the opening of the first Runza restaurant in Lincoln in the 1940s. Today, there are more than 80 fast-food locations, with a vast majority of them confined to Nebraska. The original Runza sandwich is still king, but the menu includes other variations, including one with cheese, another with mushrooms and Swiss, and a BBQ bacon version.

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Gooey Butter Cake in Missouri

A happy accident, the invention of one of America’s most novel regional desserts came about when a German baker added the wrong proportions of ingredients for a cake recipe, resulting in something unintentionally…gooey. The aptly dubbed gooey butter cake, now a St. Louis tradition, is a dessert that features a bottom-layer crust covered with a gooey, sugary cake. The faux pas happened in the 1930s, and while the initial snafu was purely accidental, the results were undeniably and uniquely delicious. So much so that subsequent bakers, in the ensuing decades, have replicated it extensively across the city.

Treated more like a breakfast pastry than a dessert, gooey butter cake can be found in coffee shops and bakeries throughout St. Louis. Some of the most beloved versions can be found at Kaldi’s Coffee, Park Avenue Coffee, Gooey Louie Gooey Butter Cakes, and Yolklore, which offers nationwide shipping for whole cakes.

Maple Creemees in Vermont

Some might call it soft-serve ice cream. Unless you’re in Vermont, in which case it’s a creemee. Here, the dairy-loving state known for an ice cream empire specializes in an ice cream recipe so silken-smooth that it earned its whimsical moniker. Like many regional food oddities, the exact origins of the Vermont creemee aren’t precise, but foodie folklore attests it to the mid-1900s, when someone combined liquid ingredients into a machine that could freeze it all together, and produce a creamy confection. In the ensuing years, ice cream-makers added different flavors to their creemees, from classics like vanilla and chocolate, to the most famous of all: maple. Today, most creemees are made with a 5% butterfat content, ensuring a rich and creamy consistency that holds up well to Vermont maple syrup.

Maple creemees, specifically, are so prolific in Vermont that the state has its own Maple Creemee Trail, which highlights many of the places — from farms to ice cream shops — where folks can try the stuff. These include Allenholm Farm in South Hero, Canteen Creemee Company in Waitsfield, and Palmer Lane Maple in Jericho.

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In addition to all the barbecue restaurants that chefs love across the country, there are numerous indie joints hiding in plain sight. Some are in unexpected cities and regions, like the Sonoran desert of southern Arizona, or Kentucky Bourbon Country. Others imbue eclectic ideas and inspirations, like curry-spiced brisket and barbecue meatballs. With respect to iconic barbecue destinations, like Central BBQ in Memphis and Joe’s Kansas City BBQ, we’re casting a spotlight on the lesser-known institutions-in-the-making. These are 10 of the best American barbecue joints you’ve never heard of, but must visit.

Merritt Meat Company in Round Top, Texas

Narrowing a national barbecue list down to one place in Texas is no small feat. A barbecue titan, home to looming legends like Black’s Barbecue, The Salt Lick, and Austin’s feverishly popular Franklin Barbecue and La Barbecue, there’s certainly no shortage of destination-worthy dining. But in the tiny town of Round Top, nestled in between Houston and Austin, one relative newcomer is a legend in the making. Merritt Meat Company, operating in a comfy home-like setting between antique shops on Henkel Square, is an homage to late barbecue pioneer, Lee Ellis. The founder of the adjoining Ellis Motel, the trailblazer would be proud — of the succulent ribs, the juicy smoked turkey, the meltingly tender brisket, the crispy Brussels sprouts, the pesto-dressed pasta salad, and the whopping slices of cake for dessert. He’d be proud of the warm service, the western decor, and the sprawling patio ambience. An ode to a legend, in arguably the barbecue capital of the country, Merritt Meat Company is building a legacy all its own.

Southern Junction in Buffalo, New York

In Buffalo, it’s Texas-style barbecue by way of South Asia. And it’s the singular style, which chef Ryan Fernandez refers to as “Tex-ish”, at Southern Junction. Described as “Texas BBQ with a Karela connection, service is Texas-style in that customers line up to order meat at the counter, and that all meats are smoked over local cherry wood in Texas-style pits. Where it differentiates itself dramatically is in those South Asian influences, like the Barbacurry, a smoked and braised beef shoulder with caramelized onions and garam masala. And the smoked Dip Dip Chicken with spiced coconut oil and curry leaves. And the Brisket Biriyani with basmati rice, cashews, and cilantro. For sides, try the smoked Cauliflower Manchurian in Indo-Chinese stir-fry sauce, and the brown butter Cardamom Cornbread. Note that Southern Junction often has a line stretching outside, and items tend to sell out, so arrive early.

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Lawrence BBQ in Durham, North Carolina

“Welcome to barbecue paradise,” proclaims the website for Lawrence Barbecue, a homespun, family-run operation in yet another state renowned for its barbecue legacy. Indeed, the food and the atmosphere, at a place as friendly as it is flavorful, conjure a sense of paradise that distinguishes the restaurant from countless others in the Carolinas. The menu, courtesy of owner Jake Wood, aces all the classics, like pulled pork sandwiches on tallow-toasted brioche and sticky ribs with a side of deviled egg potato salad. But the unexpected originals make for exciting detours, from BBQ oysters and chicken salad sandwiches to plump smoked chicken wings and broccoli Caesar. After originating at Boxyard RTP in Durham, and with plans to move to a larger brick and mortar in nearby Cary, things are only looking up for Lawrence BBQ.

Firehole Bar-B-Que Co. in West Yellowstone, Montana

After a long day exploring Yellowstone National Park, it’s time to refuel with some hearty comfort food. In other words, it’s time to queue up for some ‘cue at Firehole Bar-B-Que Co. Located in the gateway town of West Yellowstone, the frills-free institution is a popular fixture for tourists and locals alike, inevitably lured by the redolent aroma of smoked meat. And there’s just something apropos about feasting on brisket, pulled pork, and ribs in the western wilds of Montana ranch country. For something uniquely local, try the snappy buffalo sausage, and pair it with a side of zesty corn salad.

The Polite Pig in Orlando, Florida

From key lime pie to Cuban sandwiches, Florida may be known for a lot of things, but barbecue doesn’t typically take top billing. Until you get a taste of The Polite Pig, a taste of home-grown passion in the Most Magical Place on Earth. Located at Disney Springs, the counter-service operation is owned and operated by the folks behind Orlando’s The Ravenous Pig, lending a palpable sense of local character, despite being in the epicenter of Florida tourism. The bustling space turns out some fun riffs on traditional barbecue ingredients too, like BBQ brisket meatballs with cheddar grits, prime brisket sandwiches with pimento cheese, coffee-rubbed burnt ends, Brussels sprouts with whiskey caramel, and BBQ cauliflower with paprika sour cream. Be sure and try one of their proprietary beers, or a barrel-aged Manhattan at the on-site bar.

Bashful Bandit Barbecue in Tucson, Arizona

Located in a former biker bar in Midtown Tucson, Bashful Bandit Barbecue feels like one big patio party. Along with an indoor bar, dining area, and live music stage, this new iteration of the Bashful saga harmonizes barbecue traditions with Arizona influences. In addition to pitch-perfect requisites, like sliced prime brisket platters and pork ribs, you’ll find singular additions such as green chile pulled pork, chile relleno sausage, borracho beans, and even vegetarian smoked jackfruit.

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Edge Craft Barbecue in Oklahoma City, Oklahoma

Being so close to Texas, Oklahoma has a friendly rivalry with its southern neighbor. But one restaurant in Oklahoma City holds its own in the barbecue battle. Edge Craft Barbecue, located in a lofty garage-like space that does a convincing job channeling Texas Hill Country, is the vision of pitmaster Zach Edge, who honed his craft over family outings in central Texas. That passion is clear in not only the atmosphere, but in the quality of ingredients, and the care in which Edge prepares his food. The menu hits high notes with exemplary brisket, pork ribs, and pulled pork, along with more esoteric eats like pork belly burnt ends, pastrami brisket, beef cheeks, and smoked duck legs. For sides, cornbread pudding and smoked elote are not to be missed.

Smoque BBQ in Chicago, Illinois

For years, Barry Sorkin has commanded lines out the door at his offbeat Old Irving Park destination, Smoque BBQ — and rightfully so. In a city with its fair share of megawatt barbecue icons, like Lem’s Bar-B-Q and Lillie’s Q, Smoque holds its own. It’s evident in the heady spice rubs, the wood-fired smoke, the tangy sauces, and the friendly faces. And it’s all over the curated menu, with low-and-slow renditions of barbecue mainstays such as sliced brisket, pulled pork, Texas sausage, and smoked chicken. Barbecue gumbo and brisket tacos are recurring specials, while desserts — peach cobbler and pecan bread pudding with bourbon caramel sauce — are worth saving room for.

Feast BBQ in Louisville, Kentucky

Louisville’s most popular barbecue destination makes no bones about it: with a name like Feast, you expect to leave fully satiated. Indeed, this warehouse-sized operation in NuLu offers a menu so vast — and so robust — that you’d be hard-pressed to restraint yourself from feasting. The restaurant offers excellent versions of staples, like pulled pork and smoked hot links, but it’s the locally inspired Southern specialties that really elevate it into another realm. Pork cake poppers are like the barbecue version of Italian arancini, strewn with green onions, creamy slaw, and mustard sauce, while hand-breaded fries pickles arrive with ranch and cotija, and sweet potato fries are dusted with house rub, and served with apple butter. Feast also offers crispy smoked tofu, barbecue tacos, and for a sweet finale, white chocolate bourbon bread pudding sticks.

The Proper Pig in Waterville, Maine

In Maine, once you’ve had your fill of lobster rolls, The Proper Pig does a proper job with smoked meat. Located in a cozy pub in the quaint town of Waterville, the restaurant offers a sprawling menu of classics and novelties, including a particularly robust burger and sandwich selection. The Proper Nachos, heaped with pulled pork, are a crowd-pleaser, as are the bacon-dusted fries, pulled pork mac & cheese, and pork belly pops glazed with apple, maple, and rum. It’s the sandwiches and burgers, though, that really stand out — like the Big Bad Wolf burger topped with pulled pork and honey brown sugar barbecue sauce, the Piggly Wiggly sandwich with oak-smoked pulled pork and a fried onion rings, and the Zippin’ Chicken with dry rubbed fried chicken and garlic pickles.

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Destination-worthy Italian restaurants are familiar and frequent attractions in big cities like New York and Chicago, and other metropolises have sizable Italian communities all their own, but in between the well-trod institutions, real-deal Italian restaurants are making marinara magic in under-the-radar cities too. Some skew chic and decadent, pairing contemporary cooking with skyline views, while others honor old-school techniques and red sauce rituals. No matter what style of Italian cooking is your preference, rest assured there’s a hidden gem out there waiting for you. As at these 10 best American Italian restaurants you’ve never heard of, but absolutely must visit.

Osteria Stella in Knoxville, Tennessee

In the Old City district of Knoxville, you’ll find old-world influences with decidedly modern flair. It’s all courtesy of Osteria Stella, the Northern Italian inspiration of owners/operators Aaron Thompson and Jessica King. Consulting with Milanese chef Amalia Brusati, the menu is the real deal, spotlighting regional dishes that emphasize quality over quantity — most dishes feature just a smattering of ingredients at their freshest and finest, such as crispy saffron-scented arancini, and parmigiano-filled tortelli ravioli with artichoke beurre blanc, all paired with a robust Italian wine selection that focuses on family- and/or woman-run wineries. The space, too, has the naturally cozy hustle and bustle of a convivial Italian institution-in-the-making, while the same owners operate an Italian aperitivio bar, Brother Wolf, right next door.

Bellini in Providence, Rhode Island

The veritable godfathers of upscale Italian cuisine, the Cipriani family is the force behind global icons like Harry’s Bar in Venice, where — among other accolades — the Bellini cocktail was invented. And in case you can’t fly to Venice for a cocktail, the next best thing is the aptly named Bellini restaurant in Providence, Rhode Island. Here, on the ground floor of the luxe Beatrice hotel, the legendary Cipriani family once again strikes gold, with an Italian restaurant at once authentic, inventive, and celebratory. The namesake cocktail, made with fresh peach puree and Prosecco, is a requisite libation, well-matched with rustic-chic Italian dishes, like grass-fed beef tenderloin carpaccio, creamy truffle polenta, baked taglioni with bechamel and smoked ham, and grilled lamb chops with carrot puree. The dazzling dining room is as much a feast for the eyes, as the food is for the mouth.

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DiTondo in Buffalo, New York

What’s old is new again at DiTondo, a classic Italian restaurant in Buffalo that started out as a frills-free neighborhood joint in the 1930s, owned by Italian immigrant Sebastiano Di Tondo. Four generations later, and the restaurant is still in the family, albeit the focus has shifted to farm-to-table ingredients with a regional Italian showcase. Thus, DiTondo today represents a smart mix of local ingredients and purveyors, married with the family’s affinity for scratch-made cookery and authenticity. Start with habit-forming parmigiano puffs, or an antipasto platter brimming with charcuterie, mozzarella, and focaccia. The rest of the menu is concise but mighty, with pastas like gnocchi with Adirondack blue potatoes, wild-caught shrimp, and Prosecco sauce, and entrees such as grilled swordfish with parsley, lemon, and capers. Finish on a subtly sweet note with polenta-almond crumble cookies.

Trattoria il Panino in Boston, Massachusetts

In a sea of Italian restaurants, Trattoria il Panino stands out in Boston’s North End. The historic Italian neighborhood teems with trattorias and pizzerias, but this cozy spot — complete with a sizable covered patio — doubles down on old-school charm by matching black-and-white Italian photos with heaping platters of cheesy pastas, garlicky sautéed mussels, ricotta-stuffed zucchini flowers, and much more. They have a reputation for their show-stopping espresso martinis, and there’s a casual late-night menu on Fridays and Saturdays.

Via Vecchia in Portland, Maine

Nestled in Portland’s Old Port, Via Vecchia blends the best of Italy with coastal Maine. It’s got some of the best meatballs in the country, but the vast menu skews contemporary and heavily influenced by seasonality. At any given time of year, this could mean small plates like fried Brussels sprouts with pomegranate agrodolce, scallop crudo with peach vinaigrette, braised short ribs with zucchini caponata, and filet with broccoli rabe and roasted baby carrots. Pastas include some lesser-known styles, like lumache, a short pasta in the shape of a snail shell, served with vodka sauce, Calabrian chili oil, and burrata. In addition to their Italian wine list, Via Vecchia features inventive and intricate cocktails, like the Rattleskull, with sherry, rum, Madeira, oatmeal stout cordial, and a whole egg.

Mona Lisa Restaurant in New Orleans, Louisiana

On the quieter, eastern edge of New Orleans’ famed French Quarter, Mona Lisa mixes camp with comfort food. While much of this area is renowned for its Cajun and Creole restaurants, especially in the touristy Quarter, Mona Lisa offers a transportive Italian atmosphere that feels straight out of the Tuscan countryside — albeit every inch of the interior is covered in Mona Lisa caricatures. The friendly restaurant is as tasty as it is fun, keeping things classic with soulful Italian dishes like garlic bread, sausage-stuffed mushrooms, meatball subs, and the namesake Mona Lisa Special pizza, with pepperoni, ham, Italian sausage, mushroom, black olive, bell peppers, and onions. A popular spot among locals in-the-know, Mona Lisa is also perfect for date night, and sharing linguini and meatballs, a la Lady and the Tramp.

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Stella Modern Italian Cuisine in Oklahoma City, Oklahoma

In the heart of Midtown Oklahoma City, Stella Modern Italian Cuisine feels like the consummate neighborhood institution. It’s the kind of pulsing restaurant, simultaneously contemporary and comfortably casual, where regulars frequent their favorite seats at the bar, overlooking the wood-fired oven. It’s the kind of place for date nights and celebrations, or even just simply enjoying a seasonal flatbread with a glass of Italian wine. Service, too, channels the heart of soul of Italian hospitality at its warmest. Pro tip: go on Sunday night, when wine by the bottle is half price, and pair it with one of their oak-fired pizzas, like the grilled chicken pizza with shaved Brussels sprouts, sun-dried tomato, red chili flake, fontina, and parmesan cream.

Seneca Trattoria in San Diego, California

It feels almost like a misnomer to call San Diego’s Seneca Trattoria a mere Italian restaurant. Perched on the 19th floor of the waterside InterContinental, with panoramic views from its plant-filled terrace, it’s a Roman-inspired trattoria from a hospitality group, CH Projects, that excels in maximalism. From your first steps off the elevator, into an immersive atmosphere that feels utterly European, it’s more than an Italian meal — it’s a show-stopping dinner experience. Complete with an ever-changing menu that runs the gamut from wood-fired eggplant with grilled bread to Calabrian sausage pizza, bone-in pork chops, and mafalda pasta with pine nuts, currants, and chili oil. Cocktails and mocktails are equally intriguing, including non-alcoholic offerings like a juicy apricot mocktail with lemon, orgeat, and orange blossom.

il Poggio in Snowmass, Colorado

Something about slurping pasta in a snowy mountain town just feels right. Which is what makes il Poggio, a longstanding institution in the Colorado town of Snowmass, such an enduring delight. Located in the middle of the outdoor Snowmass Mall, steps away from its namesake ski mountain, il Poggio has been pouring rich Italian wines, slicing pizzas, and saucing pastas since 1989. That legacy is well-deserved, as seasoned servers welcome locals and tourists alike into a space that feels authentic, unpretentious, and endearing. Their pastas are particularly special, from the sweet potato ravioli to the fettuccine with lamb ragu, and there’s an ample selection of amaros and digestifs to pair with your tiramisu.

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The Trinity Hotel in Carlsbad, New Mexico

Dining in New Mexico often entails green chiles, blue corn, and other sun-kissed ingredients native to the southwestern desert. But at The Trinity Hotel in Carlsbad, it’s the perfect harmony of local New Mexican ingredients — including New Mexican wine — with Italian inspiration. Located in a historic bank building from 1892, the restaurant (which shares the same name as the present-day boutique hotel) offers fresh renditions of Italian classics, like bruschetta, calamari, spaghetti and meatballs, and chicken Marsala, but it’s the dishes that spice up tradition that really set it apart. Such as the Lasagna Bolloco, made with organic chicken from a local farm and alfredo sauce infused with Hatch green chile. Much of the wines come from The Trinity’s own vineyard in New Mexico, rounding out the locally sourced Italian experience quite nicely.

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There’s no shame in the chain donut game (and some of them are downright great), but some of the best hail from original institutions such as these. From a sunny cafe in Maine to a national park stopover in South Dakota, these are the best donuts in America — and where to find them.

Ema in Houston, Texas

A buzzy newcomer in Houston’s Heights, Ema spotlights its Mexican and Latin American heritage through a menu rooted in ancestral ingredients, like maize, an approach that lends itself to some of the more nuanced and inspired donuts in the country. Alongside a full menu of composed dishes, like hoja santa French toast and mole verde mussels, the counter-service cafe keeps a rotating roster of fresh donuts in the pastry case. Flavors vary, but are consistently incredible and well-balanced, like brioche with fluffy horchata cream filling, blackberry corn cake, and pink berry cake.

Lovebirds in Kittery, Maine

Without using butter or dairy, Lovebirds is out to showcase the decadent potential of vegan donuts. The sun-soaked shop, with an offshoot locale in nearby Portsmouth, offers a 100% vegan menu of scratch-made donuts. The flavor list is ever-changing and impressively lengthy, offering something for everyone, from those who prefer the classics — like Boston cream or glazed brioche — to those looking for seasonal innovation, such as brioche donuts filled with peach jam, frosted donuts with maple buttercream, and double chocolate espresso with black cocoa cake, ganache, and espresso buttercream.

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Whoo’s Donuts in Santa Fe, New Mexico

From an unassuming adobe-style building on the outskirts of downtown Santa Fe, Whoo’s Donuts puts its New Mexican stamp on Americana. In addition to timeless traditions, like chocolate-frosted and old fashioned, the bakery specializes in locally inspired flavors and ingredients, including some that toe the line between sweet and spicy. Blue corn maple pecan, for instance, offers an earthy undertone with a hint of caramel-esque maple sweetness, while green chile apple fritters pack a potent punch that gets balanced by treacly glaze. Other flavors, like white chocolate lemon pistachio and blue corn blueberry lavender, are just as original.

Surf Rat Donuts in Cayucos, California

From a tiny beachside cafe in the California town of Cayucos, Surf Rat Donuts is going the extra mile for classic donuts done right. Self-described as a “craft donuttery,” the shop puts diligent effort into making everything from scratch, right down to the glazes and toppings. Options skew classic and comforting, like chocolate-glazed yeast donuts and maple-frosted, but it’s the extra effort and care — including sourcing local fruit for its jammy filled donuts, and cooking items to order in a fry kettle — that really sets these fritters apart.

Good Dough in Jacksonville, Florida

A city so donut-crazed that it launched its own digital coffee and donuts trail, there’s no shortage of fried pastries to be found in Jacksonville. Among the myriad options, Good Dough is a standout for its attention to detail, with everything handmade from scratch in small batches, and its irreverent donut experimentation. This includes a steady array of signature flavors, like cardamon sugar, brown butter, and the Molly Ringwald, a yeast donut with pretty-in-pink raspberry glaze and sprinkles. What really sets Good Dough apart, though, is what else they do with donuts, including using a split donut for avocado “toast,” or as the bread for grilled cheese and fried chicken sandwiches.

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Guru Donuts in Boise, Idaho

What began as a “donut speakeasy,” operating as an in-the-know operation out of a home, has evolved into a quirky donut cornerstone in Boise, with a second location in suburban Eagle. Today, the speakeasy secret is out on Guru Donuts, as evidenced by its devoted local following, and its inventive roster of quirky flavors. Said flavors are as fun as they are flavorful, like the Alice in Wonderland, a vegan donut with vanilla glaze and birthday cake crumble; the Paul Bunyan, a vegan donut with bourbon-maple glaze and candied pecans; and the lustrous Hipsterberry, slathered in scratch-made blackberry-blueberry-lavender glaze.

General Porpoise in Seattle, Washington

When it comes to filled donuts, General Porpoise has perfected the finger-licking form. Now a veritable homegrown mini chain in Seattle, the nautically themed brand specializes in fluffy, sugar-coated donuts that are stuffed to the brim with fresh jams, jellies, custards, and creams. You can’t go wrong with the classic vanilla custard, but the chocolate marshmallow offers a fun variation on typical chocolate donuts, while lemon curd provides a tart sweetness, and chocolate orange cream blends rich cocoa with a bit of juicy zing.

Wall Drug in Wall, South Dakota

Before heading to Badlands National Park, the move is to stop at Wall Drug for coffee and donuts. After originating as a pharmacy, the now-sprawling shopping and dining destination has grown into a tourist attraction in its own right — and it’s got donuts to thank for it. As more and more travelers began visiting the area, to see the nearby national park, Wall Drug became a frequent stopover, especially for travelers with a sweet tooth. The on-site restaurant commands a consistent queue for its classic cake donuts, fried fresh all day long, and topped simply with one of three glazes: vanilla, chocolate, and maple.

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Cherbourg Cyprus in Cincinnati, Ohio

With its quaint charm, artful pastries, and an air of unpretentious elegance, Cherbourg Cyprus offers a European-style setting in which to snack and sip. Located a stone’s throw from Cincinnati’s historic Findley Market (with a second location near Columbus), the twee bakery features a dizzying array of crafty pastries and savory dishes, alongside gluten-free donuts. Since these are baked, they are not only lighter and fluffier, but they’re all perfectly shaped, and serve as a canvas for subtle flavor additions. These include cinnamon and chocolate, both of which are regular mainstays, along with seasonal options, like apple cider. They also offer mini donuts, which are great for those looking for a smaller snack.

Five Daughters Bakery in Atlanta, Georgia

Some of the most staggering donuts can be found nestled inside Atlanta’s Ponce City Market. At family-owned Five Daughters Bakery, ingredients are sourced as locally as possible, and prepared without preservatives, artificial colors, or hydrogenated oils. So you can feel downright good about ordering the signature 100-Layer Donut, a sugar-coated croissant-donut hybrid that comes filled with cream and topped with glaze. Considering its croissant-like approach, the donut is particularly tall and fluffy, while still retaining an impossibly light texture. The bakery also offers more traditional yeast-raised donuts, stuffed with assorted jams and custards, as well as paleo-friendly options made without gluten, dairy, or sugars.

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From a bread bakery in Appalachia to a European-style institution in Kentucky and a kaleidoscopic cookie shop in Nashville, America’s best and brightest bakeries run the gamut. And even if you haven’t heard of any of these ones (yet), they deserve top billing on any bakery bucket list.

Bolivar Bread Bakery in Harpers Ferry, West Virginia

In the charming and historic town of Harpers Ferry, Bolivar Bread Bakery is the kind of wholesome, homespun place that honors its environs — in this case, by channelling old-world techniques, and a commitment to small-batch craft, to produce a miscellany of freshly baked breads, pastries, and desserts aplenty. The intimate woman-owned shop sports a wide-open kitchen, providing a peek at the kneading and mixing, as customers peruse the various sourdoughs, maple butter biscuits, and pickle-infused rye bread. Pastries are just as plentiful, including brown butter chocolate chip cookies, whole-wheat brownies, and seasonal specials, like gingerbread and panettone.

Antoinette Baking Co. in Tulsa, Oklahoma

To visit Antoinette Baking Co., a sunny cafe in Tulsa’s Arts District, is to be spoiled by options, dazzled by desserts, and tempted by too many treats to decide. Every visit to this dynamic bakeshop yields a variety of new creations, both sweet and savory, across an array of pastry styles. You’ve got pies galore, from brown butter cheese to butterscotch caramel meringue. You’ve got cookie cakes, crêpe cakes, and hummingbird cakes frosted with whipped honey and cinnamon buttercream. You’ve got croissants stuffed with ham and smoked Gruyere, and Danishes topped with German chocolate. The recipes at Antoinette, at once innovative and whimsical, create some of the most original baked goods in America.

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Koffeteria in Houston, Texas

A cafe “celebrating the flavors of Houston,” Koffeteria serves flavor combinations so exciting and unexpected that they practically transcend the bakery genre. That’s courtesy of pastry chef Vanarin Kuch, a Houston native with an esteemed pedigree, and appearances on shows like Top Chef: Just Desserts. Housed in EaDo, the East Downtown neighborhood formerly known as Vietnam Town, his transcendent bakery is an homage to Houston’s multi-cultural melting pot, and his own heritage. Pastries and baked goods are constantly rotating, with some highlights including beef pho kolaches, banana bread mochi, Cambodian elote cornbread with coconut and chives, carrot cake scones, and ube snickerdoodle cookies. Don’t miss the just-as-interesting drinks, like the Salty Cambodian latte with sweetened condensed milk, housemade sourdough butter, and Maldon sea salt.

The Harken Cafe and Bakery in Charleston, South Carolina

One of Charleston’s buzziest bakeries is easy to find: just follow the inevitable line down Queen Street to The Harken Cafe and Bakery. The quaint, cottage-like cafe commands quite a fan following — and a breezy queue — for its singular spin on Southern staples and locally sourced ingredients. Breakfast fare includes deep-dish quiche, and granola parfaits layered with sweet potato soufflé. Pastries, meanwhile, feature both familiar comforts (like a pitch-perfect chocolate chip cookie) and jaw-dropping originals, like a matcha and avocado shortbread with vanilla buttercream, and a sweet potato-cocoa loaf with warm fruit curd and whipped cream cheese. The Harken is particularly adept as Southern biscuits, whopping and buttery, and filled with the likes of brie, pimento cheese, and ricotta.

Pink Door Cookies in Nashville, Tennessee

For cookies that tread in whimsy and nostalgia, follow the rainbow — and the Rainbow Brownie Cookie — to Pink Door Cookies. The vision of pastry chef Mathew Rice, classic Americana is the bill of fare at this colorful and quirky bakeshop, with a color palette and design scheme that’s just as retro-cheery as the recipes. Requisites, like chocolate chip and peanut butter, are accounted for (and aced), along with a fantastical lineup of fun flavors designed to tug on heartstrings and traipse down memory road. Such as the maple-kissed Blueberry Pancake cookie, the pretty-in-pink Cotton Candy cookie with sparkly sugar, the PB&J cookie with peanut butter chips and grape glaze, and the S’mores cookie with milk chocolate, Teddy Grahams, and burnt marshmallow. Pro tip: Pink Door also makes their own dog treats, with the same level of diligence and care as the human treats.

Circle Coffee Co. in Topeka, Kansas

Housed in a former laundromat, Circle Coffee Co. far surpasses expectations. What might look and sound like a standard coffee shop is so much more. It’s a craft coffee wonderland, featuring exceptional staples, like cappuccinos and Americanos, along with rotating specialties, such as brown butter lattes, cinnamon toast matcha, and butterbeer. Great for coffee connoisseurs, Circle features various guest roasters, so customers can try different coffee from across the country. But it’s the pastries that really wow, going far above the call of coffee shop duty with a lengthy lineup of croissants, muffins, donuts, and buns. Offerings are constantly rotating, but some examples include apple fritters, hot cocoa cookies, gingerbread muffins, and croissants stuffed with ham, havarti, and cranberry.

Dolina Bakery & Cafe in Santa Fe, New Mexico

One of the most unique flavor mashups can be found at Dolina Bakery & Cafe, a homey abode on the edge of Santa Fe’s historic downtown, where New Mexican ingredients meet Hungarian inspiration. It’s a passion project for owner Annamaria Brezna O’Brien, who serves all the bakery essentials, like almond croissants and lemon poppy seed muffins, along with Eastern European specialties, like apple walnut strudel and makos dios, a Hungarian cake made with walnuts, ground poppy seeds, and raspberry preserves. Heartier portions are just as well-traveled, including Hungarian goulash, chicken paprikash, and a “morning soup” made with lamb and bone broth. And since this is New Mexico, breakfast burritos are readily available too.

Spinning J in Chicago, Illinois

A heartwarming homage to soda fountains of yesteryear, Spinning J works wonders with Americana. Courtesy of owner/pie pro Dinah Grossman, the Humboldt Park bakeshop treads in recipes and rituals of a bygone era, harkening to a simpler time, and updating them with innovative ideas. Fizzy sodas and palmers get their own menu section, featuring housemade syrups infused with herbs and botanicals, with flavors like ginger lime, Thai tea egg cream, strawberry rhubarb phosphate, and good old fashioned root beer. In addition to breakfast and lunch dishes (don’t sleep on the breakfast sandwiches), Spinning J has a penchant for pie, with slices rotating daily, and including the likes of key lime hibiscus, blackberry lime meringue, Irish coffee cream, blueberry plum, and calamansi icebox with saltine cracker crust. And in case all that wasn’t satiating enough, other pastries include sourdough cinnamon rolls, scones, biscuits, tea cakes, and cookies.

Kirchhoff’s Bakery & Deli in Paducah, Kentucky

An authentic blast from the past, Kirchhoff’s Bakery & Deli is an old-school European bakery that’s been around since 1873. That’s when two young Prussian immigrants moved to the river town of Paducah, Kentucky, and opened Kirchhoff’s Bakery downtown, as a place to bring their Old World traditions — and wood-fired recipes — to their new home. Today, two centuries and several generations later, the bakery is an institution. Still owned by the same Kirchhoff family, the namesake bakery adheres to its original recipes and techniques, to produce a dizzying array of fresh breads, from hoagies and challah, to focaccia and sourdough. You’ll also find pretzels, bagels, cheesecakes, cookies, and buttery pralines.

Bywater Bakery in New Orleans, Louisiana

Likely the only bakery where you can slurp breakfast gumbo from a coffee cup, New Orleans’ charming Bywater Bakery has a well-earned reputation as a community cornerstone in its namesake Bywater neighborhood. The eclectic, inclusive, and colorful cafe has something for everyone, including New Orleans staples like warming cups of gumbo and in-season king cake. You’ll also find a plethora of rotating pastries and desserts, like sweet potato sticky buns, chocolate strawberry Chantilly cake, hummingbird cupcakes, and butterscotch pecan pie.

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The morning meal period has done booming business for fast-food chains in recent years, with brands like Burger King and Panera Bread beefing up their menu options substantially of late. Whereas once, the fast-food breakfast sandwich was more of a specialty item, nowadays it’s practically omnipresent. And with so many sandwiches to choose from, at so many chains, we once again tapped the industry experts to lead us to the light. From a McClassic to chicken biscuits aplenty, these are TK fast-food breakfast sandwiches that chefs actually eat.

McDonald’s Egg McMuffin

If ever there was a fast-food chain synonymous with breakfast sandwiches, it’s McDonald’s. Home of the one and only McMuffin, it’s a sandwich that has practically set the template for breakfast on-the-go, and in this case, inspired the most endorsements from chefs across the country. Such as Brian Cartenuto, chef/owner of Bird Dog in New York City, who cites the Egg McMuffin as one of his all-time favorite breakfast sandwiches: “The breakfast at McDonald’s is a safe place for me and a special treat,” he says. “When I have time from dropping off my daughter at school, I can walk by and pop in if I have a few extra minutes for this perfectly circle breakfast!”

Sophina Uong agrees. The chef/co-owner at Mister Mao in New Orleans, she calls the McMuffin her “number one airport hangover cure,” with sausage, a hashbrown in the middle, and “at least two ketchup packets.”

Another chef who raves about the McMuffin is Ben Robinson, executive pastry chef at Echelon Kitchen & Bar in Ann Arbor, Michigan. “McDonald’s breakfast sandwiches hold a deep place in my heart,” he says. “My love began when I would race to the restaurant on half days in high school, trying to get there before breakfast closed. Later, it became the go-to early morning hangover cure before work. Now that I’m older and (a little) more mature, I try to eat healthier, but I still crave those nostalgic meals.” When he’s not waxing nostalgic, Robinson also shouts out a local quick-service spot, Iggy’s Eggies, which focuses its morning menu on “jammy eggs.” Calling it “elevated simple food,” Robinson says “they capture the comfort of the past and offer a reason not to skip breakfast.”

And finally, Chris Curren — chef/owner of The Graceful Ordinary in St. Charles, Illinois —echoes those sentiments with another rave: “I’m not going to lie — I love the McDonald’s Sausage McMuffin.” Since he says he’s not a fan of the eggs, he orders his without, and pairs it with a caramel frappe to wash it down. “It’s like having a milkshake with your breakfast!”

Whataburger Honey Butter Chicken Biscuit

Another go-to for chef Cartenuto, and his “all-time favorite breakfast sandwich” is the Honey Butter Chicken Biscuit from Whataburger. “The reason this is such a good little breakfast sandwich is that this is also offered late-night, starting at 10 p.m.” he notes. “I can get this hot biscuit with fried chicken and gooey honey butter, and if I want to switch it up, I can change the biscuit to a jalapeño cheddar biscuit.” He loves them so much that he even created his own version at Bird Dog. “We offer buttermilk biscuits and cheddar jalapeño biscuits daily, and offer the honey butter fried chicken. Imitation is the highest form of flattery!”

Chef Connor Underwood, of The Jones Assembly in Oklahoma City, is also pro-biscuit at Whataburger. “When I moved back to Oklahoma, the first thing I had after my red-eye flight was a Honey Butter Chicken Biscuit,” recalls the chef. “The #1 fast-food breakfast sando in my book! Some may say McDonald’s, and while this is a strong contender for nostalgic reasons, there is nothing quite like a Honey Butter Chicken sandwich at Whataburger.”

RELATED: 10 Unhealthiest Fast-Food Breakfast Sandwiches

Dunkin’ Everything Bagel Sandwich

In New England, Dunkin’ is king. And it’s the de facto breakfast sandwich for Daniel Kenney, of Sweeney’s on Boylston and The Lenox Hotel in Boston. “Nothing beats a runny egg, fresh cooked crispy bacon, buttery toasted brioche, sliced jalapeños and avocado, which is a go-to for a busy morning in our kitchens,” he says. “But when it comes to fast-food restaurants, you have to substitute that fresh aspect and go with an alternative that is quick and easy and as close to that as we can get.” Being a New England native, Dunkin’ is an accessible staple — especially a “toasted everything  bagel, sausage patty, fried egg, and cheese that gets handed to you through a takeout window.”

Chick-fil-A’s Spicy Chicken Biscuit

Another chef who opts for biscuit sandwiches is Leslie Rohland, of Cottage Cafe Bakery and Tea Room in Bluffton, South Carolina. Specifically, her pick is the Spicy Chicken Biscuit from Chik-fil-A. “Chick-Fil-A’s Spicy Chicken Biscuit is unusually delish in the morning,” Rohland explains. “Just enough kick, great protein to start the day, and a tad of sweet biscuit love!”

Bojangles’ Cajun Chicken Biscuit

For Eva Badra, founder and chef of Eva’s Little Kitchen in Bedford, Massachusetts, Bojangles is the biscuit breakfast sandwich of choice. “My favorite fast-food breakfast sandwich is hands-down the Cajun Chicken Biscuit from Bojangles,” she raves. “While chicken isn’t a common choice for breakfast, their crispy Cajun filet pairs so perfectly with the flakey, buttery buttermilk biscuit. Possibly the best fast-food biscuit around?”

McDonald’s Bacon, Egg, and Cheese Biscuit

While many might opt for a McMuffin at McDonald’s, for Jeff Chanchaleune, of Ma Der Lao Kitchen in Oklahoma City, the biscuit is the move. “I’m a big fan of the bacon, egg, and cheese biscuit from McDonald’s,” he says. “I think I actually prefer it over any of their hamburgers or chicken sandwiches. It’s so savory, buttery, and well-balanced for a fast-food breakfast sandwich. It’s also very nostalgic for me.”

RELATED: I Tried Every Breakfast Sandwich at Panera & the Best Was Big and Cheesy

McDonald’s McGriddle

Then there’s the McGriddle, which firmly cements McDonald’s as the rightful king of breakfast sandwiches, according to chefs. It’s the preferred order for Lior Hillel, chef at Los Angeles’ Bacari restaurant group. “I don’t eat fast-food, but if and when I do, I’d have to go with an all-American chain classic: McDonald’s McGriddle breakfast sandwich.”

Non-Chain Honorary Mentions

Beyond fast-food cravings, chefs also chimed in on a few worthy mentions for breakfast sandwiches at non-chains. These include The G.O.A.T. biscuit sandwich at Houston’s Buttermilk Baby, a favorite for Ruchit Harneja, corporate pastry chef for Berg Hospitality Group. “It has a freshly baked buttermilk biscuit, marinated fried chicken, goat cheese, and hot pepper jelly,” he explains. “The hot pepper jelly is the real winner for me. It pairs beautifully with the goat cheese, adding the perfect hint of spice to complement the fluffy biscuit.”

In Miami, Nicolas Mazier’s morning staple comes from B Bistro + Bakery. According to the executive chef of the THesis Hotel Miami, “It’s a truffle egg sandwich, with a truffle aïoli, bacon jam, potato brioche bun, and soft scrambled egg topped with cheddar cheese.”

Taylor Miller — chef at New York City’s Peck Slip Social — touts the breakfast sandwich at Burnside Finest Deli in the Bronx. “My preferred fast-food breakfast sandwich is the unique combination of a bacon, egg and cheese sandwich that also includes a sausage patty, all nestled between two pieces of French toast,” Miller explains. “I get it from a deli in the Bronx called Burnside Finest Deli, where everything is served fast. The sandwich is an ingenious fusion of flavors and textures. The crispy, maple-infused French toast provides a satisfying crunch, while the savory sausage patty adds a meaty, umami element.” The melted cheese and bacon, adds the chef, further enhance the richness of the sandwich, all balanced by the freshness of the egg.”

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With the Super Bowl in the offing, when Americans eat an estimated 1.45 billion wings, all eyes — and mouths — are on the game day snack. Certainly, there’s no shortage of wing options out there, from major chains that specialize in the finger-licking fodder, to boneless wings and even pizza chains that have expanded their offerings. With so many wings to choose from, it helps to have some guidance from the pros. So we asked chefs for their favorite wings, and where they order them. For some, the more classic the better, while others opt for more innovative options. No matter which route you choose, rest assured that there’s a reputable wing or two out there for you. These are 22 restaurants that serve the best chicken wings in America, according to chefs.

Lakewood Landing

“When it comes to wings, Lakewood Landing is my favorite,” proclaims RJ Yoakum, executive chef of Georgie in Dallas. Of the old-school institution, he says “they strike the perfect balance: crispy without being over-fried, saucy but not drowning, and always fresh.” The sauce, while classic, is “done right every single time.”

For a chain, Yoakum likes Wingstop. “I love their wings so much that I even created an homage to them on the Georgie menu with our roasted chicken. It’s my way of paying tribute to the simplicity and flavor that I love about their wings.”

Wingstop

Another chef who loves Wingstop is Jeff Chanchaleune, of Oklahoma City’s Ma Der Lao Kitchen. “Chicken wings are one of my favorite pieces of the bird, whether fried or grilled,” says the chef. “Fried is king, though.” His favorite fast-food wings come from Wingstop, where he says the move is a “15-piece, all flats split equally between original hot, garlic parmesan, and lemon pepper.” A fan of the variety, he notes that “it’s always consistently hot and crispy, even when it’s delivered.”

The Landsdowne Pub

In Boston, the venerable Landsdowne Pub is “rewriting the rule book of chicken wings,” according to Summer Shack chef Wanderson Leandro. The roasted chicken wings, he notes, aren’t your average bar snack, but a bold and flavorful game-changer. “They skip the fryer and opt for roasting, giving you perfectly crispy, juicy wings without the grease overload,” explains the chef, citing six sauces to choose from, like classic Buffalo, mango habanero, and bourbon BBQ.

Ma Der Lao Kitchen

For Connor Underwood, chef at The Jones Assembly in Oklahoma City, his go-to wing comes with some Southeast Asian influence. The fish sauce wings at Ma Der Lao Kitchen, he says, “are hands-down my favorite weekly treat.” He notes that guests can get the sauce on the wings or on the side, but he strongly suggests getting them tossed. Underwood also loves the cacio e pepe wings he makes for The Jones Assembly. Calling them a labor of love, they are brined for 48 hours, poached in chicken stock, dried and fried to ensure the crispiest skin, and then tossed in cacio e pepe sauce. “You can’t go wrong with either option for your next order of wings.”

Bonchon

Korean barbecue is the wing of choice for Daniel Kenney, executive chef of The Lenox Hotel and its Irish pub, Sweeney’s on Boylston. Specifically, those from fast-casual Korean chain, Bonchon. “The light texture and crispness of the breading and the kick of Korean chilies makes these a great alternative for someone who enjoys a traditional Buffalo wing,” says the chef.

Dak & Bop

Ruchit Harneja echoes Kenney’s sentiments about Korean-style wings. The corporate pastry chef of Houston’s Berg Hospitality Group, he explains that Korean wings are “typically double-fried, which makes them exceptionally crispy and crunchy, and they hold up well without getting soggy, even when sauced.” His pick? A local Houston restaurant called Dak & Bop. “Their approach excites me because they pitch themselves as untraditional, unauthentic, and risk-taking, offering a one-of-a-kind experience.”

Tan Dinh

Sticking with Asian influences, Sue Zemanick — chef of New Orleans’ Zasu — raves about the Vietnamese stylings at Tan Dinh in nearby Gretna. “My favorite wings have got to be the lemongrass wings from Tan Dinh,” says the chef. “The lemongrass sauce is so unique and the wings are covered with finely minced lemongrass and other Vietnamese flavors. They are super crispy and the sauce hits on all flavor levels: acidity, salty, sweet, and a touch of umami.”

Prime Barbecue

While many chicken wings can be simplistic or one-note, others earn points for going the extra mile. Such as those at Prime Barbecue, in Knightdale, North Carolina. They’re the handiwork of chef Christopher Prieto, and a favorite for Food Network star, Aarti Sequeira. “I’ve never seen anyone go to these kinds of lengths for the humble chicken wing,” she says. “Usually chefs choose one cooking method or another, but Chris lavishes them with multiple: smoked, fried, and grilled!” Calling them the “best of both worlds,” Sequeira describes the “edginess of a trip to the smoker, the sassy crisp of the fryer, the gentle sweet heat of the sauce, and the determined char of the grill, capped off with a dunk into the tangy housemade buttermilk ranch.”

Double R BBQ

About an hour west of Chicago, in the small town of Hampshire, Double R BBQ serves wings that earn raves from Chris Curren, executive chef/owner of The Graceful Ordinary in St. Charles. At Double R, Curren says, chef Brent Simpson works his magic. “His wings are the best — smoked and then fried, with no breading,” raves Curren. “They’re crispy, smoky, and fall-off-the-bone tender all at the same time. Plus, he offers any sauce your heart desires.” Added bonus: Curren says that Simpson recently opened a second spot, Double R Dogs, “and it’s fire!”

Laser Wolf

It’s all about the perfect balance, and the perfect bite, for Sam Levenfield, chef de cuisine at K’Far Brooklyn. And for Levenfield, that means the date-harissa wings with tehina ranch at Laser Wolf. “The wings at Laser Wolf are perfectly sticky without being overly sweet, with a little bit of warm heat from the harissa,” says the chef. “The tehina ranch is the ideal condiment for dipping, as the subtle sesame flavor adds an additional layer of savory complexity to the ranch.” Adds Levenfield, “It is incredibly dangerous that I work in the same building where these wings are served.”

Taipei Cuisine

For Marc Sheehan, chef at Northern Spy in Canton, Mass., the salt and pepper wings at Quincy’s Taipei Cuisine keep him coming back, time and again. “They are a perfectly executed example of the form,” he says, calling them “crispy, juicy, savory with enough heat to make them exhilarating to eat, but you won’t suffer cardiac arrest.” The tingling sensation, adds Sheehan, “lingers long enough for you to realize you still have chicken fat all over your face and hands and you should probably order another beer.”

Jake Melnick’s Corner Tap

“You can’t beat the chicken wings at Chicago’s Jake Melnick’s Corner Tap.” So says Cedric Harden, chef at Chicago’s La Serre and Bar La Rue, who raves about the irreverent flavors at the downtown staple. “What chef Nick Santangelo does over there is pure perfection — he isn’t afraid to think outside the box with the flavors he tries.” From PB&J to Korean barbecue, the experimental flavors run the gamut, but Harden says that even the most classic take on chicken wings is top-notch. “There is a reason Jake’s is always on the top lists of where to get wings in Chicago,” he adds. “My mouth is watering just thinking about them now.”

Crispy Gai

A little brine, and a little extra crispiness, can go a long way. Just ask Ken Burkett, executive chef of Noble Kitchen + Bar at the Brunswick Hotel in Brunswick, Maine. His go-to is Crispy Gai in Portland, where the “Hat Yai” wings stand out for the brine, and the resulting crispy texture. What really takes it over the top, for Burkett, is a little extra crispiness from the crunchy shallots sprinkled atop the wings.

Side Biscuit

While, like many of us, Joseph VanWagner loves watching football games (and eating wings) at Buffalo Wild Wings, his favorite is from an independent spot in Ann Arbor, Michigan, called Side Biscuit. According to the executive chef of Ann Arbor’s Echelon Kitchen & Bar, the restaurant offers a plethora of globally inspired flavors, backed by technique. “This is a high-level fine dining experienced chef doing wings,” says VanWagner. “The OG Buffalo is better than any other I’ve had, but I always love to catch his featured wing-of-the-week that comes with a special biscuit to match.”

Home Team BBQ

The best wings that chef Jason Walker, of The Beth Kitchen & Bar in Hingham, Mass., has ever had are courtesy of Home Team BBQ in Charleston. “They’re smoked and grilled, tossed with a sweet and spicy dry rub (think spicy cool ranch Doritos) and an Alabama white BBQ dipping sauce. They are so damn good!”

Engine Room

Meanwhile, the general manager of The Beth Kitchen & Bar, Sean MacAlpine, raves about the wings at the Engine Room in Mystic, Conn. “Just had these the other day and they were phenomenal,” he says of the maple Sriracha wings, which are smoked and fried, with a maple-Sriracha glaze, crispy garlic, smoked ranch, and cucumber slices. “They’re a little sweet, a little spicy, and the right amount of smoke — 10/10 would order again.”

Yangban

The sweet and savory balance is the key for Lior Hillel, chef at Los Angeles’ Bacari Restaurants. “At Yangban, the wings are fried twice, before being tossed in a umami soy-garlic glaze that balances sweet and savory flavors,” Hillen explains. “The wings come with a tasty kimchi hot sauce that packs a nice kick and are served with a side of Korean pickled radish and cucumber.”

Gourmandize Mediterranean Grill

“Houston has many restaurants that do chicken wings extremely well,” says Michelle Wallace, chef/owner of Houston’s B’tween Sandwich Co. “One of my favorite places to go is a food truck called Gourmandize Mediterranean Grill.” Calling their chicken wings “elite,” Wallace loves that she gets the smokiness and charred bits from the charcoal grill, as well as the flavor-packed glaze they spread on the wings while grilling. “Insider tip: forgo the ranch and order the harissa sauce and garlic sauce on the side to dip the wings in and order it over rice. It’s not typical when you think of chicken wings but that’s why I love it so much.”

Club Garibaldi

Sometimes, the best chicken wings come from old-school, frills-free classics. Such as Club Garibaldi in Milwaukee — a favorite for locals like Dan Jacobs, chef and co-owner of Dandan and EsterEv. Of the timeworn tavern, he says the skin on the wings is “perfectly crispy,” and “some of the only bar food I crave.” Jacobs also calls out the wings they serve at Dandan: “We coat them in charred pepper sauce, five spice, and chili oil for the perfect kick.”

LongHorn Steakhouse

Sometimes, you can’t beat the classics. Such as the seasoned wings at LongHorn Steakhouse, a favorite for Leslie Rohland, chef/owner of Cottage Cafe Bakery and Tea Room in Bluffton, S.C. “In a city that is fully occupied with chicken wing eateries, Longhorn’s wings win for flavor, crunch, seasoning and sauces,” says Rohland. “They are not greasy, or too fatty. They arrive at the table hot and begging to be dipped.”

Dublin House

Keeping it local, Vasiliki “Betsy” Rammos-Tsichlis loves the wings from Dublin House in Dorchester, Mass. Per the owner of local Pantry Pizza, the lemon-pepper wings are the best, with a signature sauce that is “out of this world, and their wings are fresh and unique.”

Good Taste

For Taylor Miller, chef of Peck Slip Social in New York City, it’s all about the Chinese-style chicken wings at Good Taste in the Bronx. “Their Chinese-style chicken wings standout for their exceptional flavor and texture,” says Miller. “They’re cooked to perfection, boasting a crispy exterior that gives way to tender, juicy meat. And the seasoning is a great balance of savory, sweet and spicy flavors.” The portions, adds Miller, are also generous, and the casual atmosphere is warm and welcoming.

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