Fenway Park

The boiled-then-grilled hot dog in a New England split-top bun. An institution more than a meal.

Grilled sausage smothered in peppers and onions — the smell of Yawkey Way on a game night.

Chilled lobster salad in a buttered split-top roll, the region’s signature turned ballpark handheld.

The local brewery pour that has been the default Fenway beer for decades.

A Cuban sandwich named for Luis Tiant, also served at the Angry Orchard Terrace and Sam Deck.

Chilled crab salad on a split-top roll, also served at the Right Field Concourse.

Fries topped with fresh Maine lobster, cheese curds, and gravy from Luke's Lobster, also found at the Angry Orchard Terrace, Big Concourse, and Home Plate Concourse.

One of four taco styles served with chips and salsa at the Right Field Concourse — buffalo, cauliflower, and adobo chicken are the others.

A hazy New England IPA from the Waltham brewery, also poured at the Big Concourse, Kids Concourse, and Left Field Aura Pavilion.

The Rhode Island shaved-ice lemonade, also served on the Right Field Concourse.

Boston's own custard-and-chocolate-glaze cake, sliced for the concourse.

J&J Snacks' fried dough, powdered-sugar-dusted, also served at the Kids Concourse presented by L.L.Bean.