Take your pick.....
Living in Western NY, we have several food phenomena.....
Buffalo Wings (chicken wings cooked and slathered in hot sauces of various degrees of peppery heat) created at the Anchor Bar in Buffalo, but perfected by Duff's on Millersport Highway in Amherst. In Rochester, lots of people prefer a sweeter and spicy sauce on their wings. These can be found at Country Sweet Chicken and Ribs, as well as at Sal's Birdland.
Loganberry Juice (looks like grape, but has a sweeter, berry taste). More prevalent in the Buffalo, Niagara Falls and Fort Erie, Ontario areas.
Grape Pie (can be made with Concord, Niagara or Red Grapes)-I prefer the Concord...Mostly found in fall in the Finger Lakes Grape Growing Region southeast of Rochester.
White Hot Dogs ( they have a different, slightly spicier taste from the red ones, which tend to taste much like bologna to me) The best are made by Zweigle's, a local luncheon meat and hot dog making company in Rochester, NY. Conti's Pride, also made in Rochester (and they make the Wegmans store brand red and white hot dogs), are also pretty good. They are a Rochester "thing" (although I've been told that Ted's, a Buffalo based drive-in restaurant chain , also sells a lot of them to WNY ex-patriates in their Phoenix, Arizona branch).
The Garbage Plate (the ultimate pig out experience!) Invented in Rochester, by Nick Tahou (pronounced "Ta-hoe"), who set up, his fast food establishment in a century-old railway station in one of the most blighted, poverty stricken areas of Downtown Rochester. A garbage plate usually consists of two hamburgers (no bun), two hot dogs (no bun), red or white, or one of each), a heaping serving of home fried potatoes (some prefer french fries), a heaping serving of macaroni salad, and a couple slices of Italian bread. Nick's own meat-based hot sauce is thrown over the top of everything! It is world reknowned! Because of how dangerous the location of his restaurant is (it has been the scene of numerous police actions, including stabbings), Tahou has opened a second location in the Rochester suburb of Gates (in a converted KFC building). It is much imitated by other restuarants, but Nick still makes it the best.
Friday Fish Frys....I think that everybody, (Roman Catholic or not). in Western New York forgot that the Pope said that it's all right to eat meat on most Fridays (except for during Lent). The Friday Fish Fry is an art form unto itself. It includes a gargantuan piece of either cod, whitefish, or haddock that has either been breaded or dipped in beer batter, and deep fried to a golden crisp. It usually includes a heaping pile of french fries (I like it served with the thick, steak house-style fries), cole slaw (with either a mayonnaise or vinegar dressing), and a dinner roll. Most WNY dining establishments sell a ton of them each Friday, no matter what the season is. Even my beloved local fast-food purveyor, Bill Gray's, sells both a full sized (voted "Best of Rochester"), and mini haddock fish fry.
but not at the same time 
