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The best American regional foods, from the cities and towns that made them famous, straight to your door
America is one of the most culinarily diverse countries on earth. Every region has a food that defines it — something that’s been made the same way for generations, that you can only truly get by going there. Until now.
Goldbelly ships America’s most iconic regional foods nationwide, straight from the source. No plane ticket required.
The South
The American South has one of the most distinctive and celebrated food cultures in the country. Low-and-slow BBQ, gumbo, po’boys, fried chicken, and biscuits — these are dishes that have been defining the region for generations.
Central Grocery Muffuletta — New Orleans, Louisiana
The muffuletta was invented in New Orleans in 1906 and Central Grocery has been making the definitive version ever since. A round Sicilian sesame loaf stuffed with ham, salami, mortadella, Swiss, provolone, and a briny marinated olive salad. There is no more iconic New Orleans sandwich, and Central Grocery is where it was born.
Kings BBQ Carolina Pulled Pork — Kinston, North Carolina
Founded more than 75 years ago in Kinston, North Carolina, Kings BBQ uses family recipes and traditional Southern methods, hand-chopped pork, slow-smoked, doused with a mild vinegar sauce in the true Eastern North Carolina tradition. This is the style of BBQ that predates every other American regional style. Kings BBQ ships enough pulled pork, buns, coleslaw, and hush puppies for 12 sandwiches.
Dooky Chase’s Creole Gumbo — New Orleans, Louisiana
Founded by Leah Chase, the Queen of Creole Cuisine and a James Beard Lifetime Achievement Award winner, Dooky Chase’s Restaurant became a central meeting place for civil rights leaders, presidents, and New Orleans culture since 1941. Leah’s legendary Creole Gumbo, cooked with crab, shrimp, chicken, two kinds of sausage, ham, and veal, is one of the most celebrated dishes in American food history. It ships nationwide on Goldbelly.
Texas
Texas BBQ is its own food religion. Salt and pepper, post oak, low and slow — no sauce on the meat, no shortcuts, no compromises.
Franklin Barbecue — Austin, Texas
The James Beard Award-winning pitmaster Aaron Franklin makes what many consider to be the finest brisket in the world. Texas Monthly has crowned Franklin Barbecue the best BBQ in Texas multiple times. Lines form before dawn. It sells out within four hours, every day. Now it ships to your door.
Black’s Barbecue — Lockhart, Texas
The oldest family-owned BBQ joint in Texas, founded in 1932 and still run by the Black family more than 90 years later. Lockhart is the Barbecue Capital of Texas and Black’s is its oldest institution. Post oak-smoked Certified Angus brisket, hand-stuffed sausage, and baby back ribs, all vacuum-sealed and shipped frozen.
The Midwest
Chicago’s food culture is one of the most underrated in America. Deep dish pizza, Chicago-style hot dogs, Italian beef sandwiches — foods invented here that have spread everywhere but never taste quite the same as they do in the city.
Pequod’s Pizza — Chicago, Illinois
The caramelized cheese crust that sets Pequod’s apart from every other Chicago deep dish. Born in 1971, Pequod’s is one of the most-discussed pizzas in the country — the crust chars on the outside and the cheese caramelizes against the edge of the pan in a way that no other pizza replicates. Ships nationwide on Goldbelly.
Joe’s Kansas City BBQ — Kansas City, Missouri
The gas station BBQ joint that USA Today named the Nation’s Best. Featured on Anthony Bourdain’s No Reservations. The Z-Man Sandwich is a reason to visit Kansas City in person — the ribs, brisket, burnt ends, and sausage ship nationwide on Goldbelly.
The Northeast
New York City alone could fill a list this long. Bagels, cheesecake, pizza, deli sandwiches — foods that were brought here by immigrants and became something entirely American.
Junior’s Original New York Cheesecake — Brooklyn, New York
Brooklyn, 1950. The same recipe Harry Rosen perfected, unchanged. NY Magazine rated it the best in a blind taste test. The Wall Street Journal called it “Best Overall.” The New York Times called it “the best in the material world.” Ships nationwide in sizes that serve 12 to 20 people.
Zucker’s New York Bagels — New York, New York
Nearly 20 years of hand-rolled, kettle-boiled, naturally-leavened bagels from one of New York City’s most beloved bagel shops. The New York bagel experience, shipped anywhere in the country with smoked fish, cream cheese, and all the fixings.
Russ & Daughters — New York, New York
Joel Russ arrived in Manhattan from Poland around 1905, started selling pickled herring from a pushcart on the Lower East Side, and by 1914 had opened a storefront that would become one of America’s most beloved food institutions. More than 110 years later, Russ & Daughters is still on the same block, still run by the Russ family, and still making the smoked fish, bagels, and appetizing that New Yorkers have been lining up for since the neighborhood was built by immigrants. A James Beard American Classic. Ships nationwide on Goldbelly.
New England & Pacific Northwest
New England’s food identity is built on the sea. Lobster rolls, clam chowder, steamers — the freshest cold-water seafood in the country, from fishing towns that have been doing this for centuries.
McLoons Lobster Shack — Spruce Head, Maine
One of Maine’s most celebrated lobster shacks, McLoons ships the dockside experience of a Maine lobster roll to your door. Cold-water Maine lobster, toasted buns, and nothing else getting in the way. This is the lobster roll people drive three hours for.
Pike Place Chowder — Seattle, Washington
Pike Place Fish Market has been a Seattle institution since 1930 and Pike Place Chowder has been feeding the crowds who flock there ever since. Their New England Clam Chowder has won the national championship multiple times. Rich, creamy, deeply comforting, and ships nationwide on Goldbelly.
Vote for Your State’s Official Dish
Goldbelly and America250 have launched the first-ever Official State Dish Registry — a national vote to crown the dish that represents each of the 50 states. Voting closes November 1, 2026.
