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America's Best: Top 10 Regional Classics

Food Network Magazine brings you the top ten best regional classics in the US.
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Alton Brings You a Roundup of Top American Classics

Alton Brown delivers Food Network Magazine's picks for best restaurants in the US offering classic American dishes. Check out this sneak peek of the finalists, then tune in September 20 to 23, 2010, at 9 p.m. ET, when Alton will reveal the winners.

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Hominy Grill, Charleston, SC

Chef Robert Stehling grew up eating grits from the Old Mill of Guilford, a 250-year-old gristmill in North Carolina, and he uses the same ones for his phenomenal shrimp and grits. He breaks tradition, smothering the dish with mushrooms and bacon. It’s such a must-have dish that it's on the breakfast, brunch, lunch and dinner menus. 207 Rutledge Ave., Charleston, SC

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Hot Doug's, Chicago, IL

Doug Sohn opened this bright "encased-meat emporium" nine years ago after friends griped that they couldn't find good dogs in Chicago. Now fans line up around the block for specials like rabbit sausage with brie, foie-gras-and-duck sausage and crawfish sausage with aged Monterey jack. 3324 North California Ave., Chicago, IL

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The Pit, Raleigh, NC

There are rules to barbecue, and in eastern North Carolina, you start with a whole hog and finish with a vinegar-based sauce. Pit master Ed Mitchell has been doing this for 30 years, and he has become a local legend, devoted to using humanely raised pigs. Some call his $7.60 sandwich pricey, but it comes with a side of conscience and darned good slaw. 328 West Davie St., Raleigh, NC

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