Arizona
"When I travel to Scottsdale, Arizona, for spring training, I always stop at Bandera for the grilled artichokes, which are next level. As a native Californian, I love artichokes, but these are especially meaty, and they're cooked in a way that I never thought of."—Teresa Laharty
California
"I trek from San Francisco to Los Angeles once a year to visit Original Tommy's Hamburgers. Almost 800 miles for a burger? Oh, yes! I do it for the messy burger served outside at a standing counter—unpretentious and simply delectable."—Michael Carion
"To my mind, restaurants in the West, and especially in Northern California, excel in their treatments of petrale sole. For the best version, try Sam's Grill & Seafood Restaurant in San Francisco."—William Prucha
"The dish that I've traveled the West for is the crab sandwich with a bowl of clam chowder at Spud Point Crab Company in Bodega Bay, California. There's always a line—and for good reason. The meal tastes even better when you take it to go and eat it at Bodega Head, overlooking the ocean."—Nancy Jensvold
Hawaii
"Bamboo Restaurant and Gallery, on the Kohala Coast of Hawaii's Big Island, has the best chicken pot sticker plate. Pair your meal with a mai tai, and it's worth trekking across the Pacific to get there."—Shannon Chircop
Nevada
"I love the double bacon pancakes at Tamarack Junction Casino and Restaurant in Reno. The dish includes bacon mixed into the batter, plus bacon slices on top."—Judi Caro
New Mexico
"Without a doubt, the Palacio Café in Santa Fe, New Mexico, has the world's best flan. We have shamelessly planned our flight to arrive in town before the restaurant closed. I wouldn't hesitate to make the 700-mile one-way trip for this decadent dessert."—Janis Collins
Oregon
"The pastrami sandwich at River Daze Cafe in Hood River, Oregon, comes on melt-in-your-mouth bread with local kraut, nuanced mayo, and even mustard on request. At first we thought the large sandwich was a tad spendy, but one bite and it was omg."—Gail Jeidy
Utah
"I would cross the Great Salt Lake just for Red Iguana's mole poblano, and I live in California! If it's your first time at this Utah institution, try a mole sampler to experience all of the Cardenas family's traditional sauces. You can't go wrong with earthy mole negro, pumpkin-seed red, or sweet and spicy amarillo."—Jonathan Rose