The Midwest Menu
Deep-dish pizza, KC burnt ends, Cincinnati chili you argue about with strangers — eat your way across three regions and discover the dishes that define each destination.
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I used to think Midwest food was just casseroles and chain restaurants. Then I had my first proper Kansas City burnt end, a Juicy Lucy in Minneapolis, and a 3-way at Skyline in Cincinnati. The Midwest has one of the most underrated food scenes in America -- every city has its own signature dishes, fierce local rivalries, and traditions that go back generations. Now the food is half the reason I keep coming back.
— Scott
Think of this as your tasting menu for the Midwest. I've organized the region's essential dishes by area -- Great Lakes in the north, the Plains in the center, and the Ohio Valley in the south. Click any dish to explore the destination where it's famous.
Great Lakes
Deep-dish pizza, lake perch, and the food cities that punch above their weight
9 dishesDeep-Dish Pizza
$14–22Chicago
Thick buttery crust, chunky tomato sauce on top, layers of mozzarella underneath. Lou Malnati's, Giordano's, and Pequod's each have their loyalists. Plan for a 45-minute wait — it's baked to order.
Explore Chicago →Thick buttery crust, chunky tomato sauce on top, layers of mozzarella underneath. Lou Malnati's, Giordano's, and Pequod's each have their loyalists. Plan for a 45-minute wait — it's baked to order.
Explore Chicago →Chicago-Style Hot Dog
$4–7Chicago
All-beef frank on a poppy seed bun with yellow mustard, neon relish, onion, tomato, pickle spear, sport peppers, and celery salt. Never ketchup. Portillo's and Gene & Jude's are the go-to spots.
Explore Chicago →All-beef frank on a poppy seed bun with yellow mustard, neon relish, onion, tomato, pickle spear, sport peppers, and celery salt. Never ketchup. Portillo's and Gene & Jude's are the go-to spots.
Explore Chicago →Italian Beef Sandwich
$10–14Chicago
Thinly sliced roast beef piled on Italian bread, dipped in jus, topped with giardiniera or sweet peppers. Order it "dipped" and eat it over the wrapper. Al's #1 Italian Beef since 1938.
Explore Chicago →Thinly sliced roast beef piled on Italian bread, dipped in jus, topped with giardiniera or sweet peppers. Order it "dipped" and eat it over the wrapper. Al's #1 Italian Beef since 1938.
Explore Chicago →Butter Burger
$8–14Milwaukee
Wisconsin's contribution to the burger world — a thick patty with a generous pat of butter melting on top, served on a toasted bun. Solly's Grille has been serving them since 1936.
Explore Milwaukee →Wisconsin's contribution to the burger world — a thick patty with a generous pat of butter melting on top, served on a toasted bun. Solly's Grille has been serving them since 1936.
Explore Milwaukee →Friday Fish Fry
$12–18Milwaukee
A Wisconsin tradition every Friday — beer-battered cod or perch with coleslaw, rye bread, and tartar sauce. Every supper club and corner tavern has their own version.
Explore Milwaukee →A Wisconsin tradition every Friday — beer-battered cod or perch with coleslaw, rye bread, and tartar sauce. Every supper club and corner tavern has their own version.
Explore Milwaukee →Detroit-Style Pizza
$12–20Detroit
Rectangular, thick, crispy-edged pizza baked in blue steel automotive pans. Wisconsin brick cheese caramelizes along the edges. Buddy's Pizza invented it in 1946.
Explore Detroit →Rectangular, thick, crispy-edged pizza baked in blue steel automotive pans. Wisconsin brick cheese caramelizes along the edges. Buddy's Pizza invented it in 1946.
Explore Detroit →Coney Dog
$3–6Detroit
Natural-casing hot dog topped with beanless chili, diced white onion, and yellow mustard. American Coney Island and Lafayette Coney Island have been rivals since 1917 — try both.
Explore Detroit →Natural-casing hot dog topped with beanless chili, diced white onion, and yellow mustard. American Coney Island and Lafayette Coney Island have been rivals since 1917 — try both.
Explore Detroit →Cheese Curds
$8–12Madison
Fresh, squeaky curds beer-battered and deep-fried until golden. Wisconsin takes its cheese curds seriously — the best ones squeak when you bite them. Found at every bar and fair.
Explore Madison →Fresh, squeaky curds beer-battered and deep-fried until golden. Wisconsin takes its cheese curds seriously — the best ones squeak when you bite them. Found at every bar and fair.
Explore Madison →Lake Perch
$14–22Cleveland
Lake Erie yellow perch, lightly breaded and pan-fried. A Great Lakes staple especially popular in Cleveland during Lent. Best at old-school spots along the lakefront.
Explore Cleveland →Lake Erie yellow perch, lightly breaded and pan-fried. A Great Lakes staple especially popular in Cleveland during Lent. Best at old-school spots along the lakefront.
Explore Cleveland →Plains
BBQ royalty, toasted ravioli, and the heartland's comfort food traditions
8 dishesKansas City Burnt Ends
$16–24Kansas City
The crispy, caramelized point of a smoked beef brisket, cubed and sauced. KC invented them and nobody does them better. Joe's KC, Q39, and Slap's BBQ are the top picks.
Explore Kansas City →The crispy, caramelized point of a smoked beef brisket, cubed and sauced. KC invented them and nobody does them better. Joe's KC, Q39, and Slap's BBQ are the top picks.
Explore Kansas City →KC-Style Ribs
$18–28Kansas City
Slow-smoked pork ribs with a thick, sweet, tomato-based sauce. Kansas City has over 100 BBQ joints — the ribs are fall-off-the-bone tender and the sauce game is fierce.
Explore Kansas City →Slow-smoked pork ribs with a thick, sweet, tomato-based sauce. Kansas City has over 100 BBQ joints — the ribs are fall-off-the-bone tender and the sauce game is fierce.
Explore Kansas City →Toasted Ravioli
$8–12St. Louis
Breaded, deep-fried ravioli dusted with Parmesan and served with marinara for dipping. Born on The Hill, St. Louis's Italian neighborhood. Charlie Gitto's claims the original recipe.
Explore St. Louis →Breaded, deep-fried ravioli dusted with Parmesan and served with marinara for dipping. Born on The Hill, St. Louis's Italian neighborhood. Charlie Gitto's claims the original recipe.
Explore St. Louis →St. Louis-Style BBQ Ribs
$16–26St. Louis
Spare ribs trimmed St. Louis-style (squared off), dry-rubbed and grilled with a thin, tangy, vinegar-based sauce. Pappy's Smokehouse draws lines around the block.
Explore St. Louis →Spare ribs trimmed St. Louis-style (squared off), dry-rubbed and grilled with a thin, tangy, vinegar-based sauce. Pappy's Smokehouse draws lines around the block.
Explore St. Louis →Juicy Lucy
$10–16Minneapolis
A burger with the cheese stuffed inside the patty — bite in and molten American cheese explodes. Matt's Bar and the 5-8 Club both claim they invented it. I say try both.
Explore Minneapolis →A burger with the cheese stuffed inside the patty — bite in and molten American cheese explodes. Matt's Bar and the 5-8 Club both claim they invented it. I say try both.
Explore Minneapolis →Tater Tot Hotdish
$10–14Minneapolis
The quintessential Minnesota comfort food — ground beef, cream of mushroom soup, green beans, and corn topped with a layer of crispy tater tots. Every family has their own recipe.
Explore Minneapolis →The quintessential Minnesota comfort food — ground beef, cream of mushroom soup, green beans, and corn topped with a layer of crispy tater tots. Every family has their own recipe.
Explore Minneapolis →Reuben Sandwich
$12–16Omaha
Corned beef, Swiss cheese, sauerkraut, and Russian dressing on grilled rye bread. Omaha claims it was invented at the Blackstone Hotel. The Crescent Moon serves a definitive version.
Explore Omaha →Corned beef, Swiss cheese, sauerkraut, and Russian dressing on grilled rye bread. Omaha claims it was invented at the Blackstone Hotel. The Crescent Moon serves a definitive version.
Explore Omaha →Loose Meat Sandwich
$5–8Des Moines
Seasoned ground beef served loose on a bun — no patty, just crumbly, savory meat with pickles, onions, and mustard. Maid-Rite has been making them in Iowa since 1926.
Explore Des Moines →Seasoned ground beef served loose on a bun — no patty, just crumbly, savory meat with pickles, onions, and mustard. Maid-Rite has been making them in Iowa since 1926.
Explore Des Moines →Ohio Valley
Cincinnati chili, tenderloin sandwiches, and the crossroads of Southern and Midwestern cooking
6 dishesCincinnati Chili
$8–12Cincinnati
A unique chili with Mediterranean spices — cinnamon, chocolate, allspice — served over spaghetti. Order a "3-way" (spaghetti, chili, cheese), "4-way" (add onions or beans), or "5-way" (both). Skyline and Gold Star are the rival chains.
Explore Cincinnati →A unique chili with Mediterranean spices — cinnamon, chocolate, allspice — served over spaghetti. Order a "3-way" (spaghetti, chili, cheese), "4-way" (add onions or beans), or "5-way" (both). Skyline and Gold Star are the rival chains.
Explore Cincinnati →Goetta
$6–10Cincinnati
A German-inspired breakfast sausage made with ground meat and steel-cut oats, sliced and pan-fried until crispy. Found almost exclusively in Greater Cincinnati — a true regional original.
Explore Cincinnati →A German-inspired breakfast sausage made with ground meat and steel-cut oats, sliced and pan-fried until crispy. Found almost exclusively in Greater Cincinnati — a true regional original.
Explore Cincinnati →Breaded Pork Tenderloin
$10–15Indianapolis
A pounded-thin pork cutlet breaded and fried until it dwarfs the bun — the edges hang over by inches. The quintessential Indiana sandwich. Shapiro's Delicatessen is a classic spot.
Explore Indianapolis →A pounded-thin pork cutlet breaded and fried until it dwarfs the bun — the edges hang over by inches. The quintessential Indiana sandwich. Shapiro's Delicatessen is a classic spot.
Explore Indianapolis →Sugar Cream Pie
$4–6 per sliceIndianapolis
Indiana's official state pie — a custardy filling of cream, sugar, and vanilla with a sprinkle of nutmeg, no fruit needed. Simple, sweet, and distinctly Hoosier.
Explore Indianapolis →Indiana's official state pie — a custardy filling of cream, sugar, and vanilla with a sprinkle of nutmeg, no fruit needed. Simple, sweet, and distinctly Hoosier.
Explore Indianapolis →Buckeyes
$8–14 per boxColumbus
Peanut butter balls dipped in chocolate, leaving a circle of peanut butter visible on top to resemble the Ohio Buckeye nut. Found at bakeries, candy shops, and tailgates across Ohio.
Explore Columbus →Peanut butter balls dipped in chocolate, leaving a circle of peanut butter visible on top to resemble the Ohio Buckeye nut. Found at bakeries, candy shops, and tailgates across Ohio.
Explore Columbus →Columbus-Style Pizza
$10–18Columbus
Thin, crispy crust cut into squares (not slices) with edge-to-edge toppings and a slightly sweet sauce. Donatos and Tommy's Pizza are the local favorites — served at nearly every Columbus party.
Explore Columbus →Thin, crispy crust cut into squares (not slices) with edge-to-edge toppings and a slightly sweet sauce. Donatos and Tommy's Pizza are the local favorites — served at nearly every Columbus party.
Explore Columbus →Plan Your Food Trip
Tell our AI planner which dishes you want to try and it will build a region-by-region itinerary -- with the best restaurants, BBQ joints, and local favorites.
Start Planning →Frequently Asked Questions
It depends on where you are. Chicago claims deep-dish pizza and Italian beef. Kansas City is the BBQ capital with legendary burnt ends and ribs. Cincinnati has its unique chili served over spaghetti. Every city has fierce local pride about their signature dish -- and they'll all tell you theirs is the best.
Midwest food has deep comfort food roots -- casseroles, hotdishes, and meat-and-potatoes traditions are real. But the food scene has evolved dramatically. Chicago is a world-class dining city. Minneapolis has an incredible craft food scene. Columbus is one of the fastest-growing food cities in America. You can eat at James Beard Award-winning restaurants and a legendary BBQ joint on the same trip.
Chicago: deep-dish pizza, Italian beef, Chicago-style hot dog. Kansas City: burnt ends, ribs. St. Louis: toasted ravioli, BBQ ribs. Minneapolis: Juicy Lucy, tater tot hotdish. Milwaukee: butter burger, Friday fish fry. Cincinnati: 3-way chili, goetta. Indianapolis: breaded pork tenderloin. Detroit: Detroit-style pizza, Coney dogs.
The Midwest is one of the more affordable food regions in America. Fast-casual meals: $8-14. Sit-down restaurants: $15-30 per person. Fine dining: $40-80+. BBQ joints: $15-25 for a full plate. A daily food budget of $30-50 covers three solid meals in most cities outside Chicago.
Kansas City and St. Louis are the two BBQ powerhouses, each with a distinct style. KC BBQ uses a thick, sweet, tomato-based sauce with slow-smoked meats -- burnt ends are the signature. St. Louis goes with a thinner, tangier vinegar-based sauce on trimmed spare ribs. Both cities have dozens of legendary BBQ joints worth visiting.
Indiana's sugar cream pie (the official state pie), Ohio's buckeyes (peanut butter balls dipped in chocolate), Wisconsin cheese curds (technically a snack but practically a dessert), and frozen custard in Milwaukee. Every state fair also brings unique desserts -- deep-fried everything on a stick.