The Best Pasta Dish In Every U.S. State, Ranked By Flavor And Local Fame

Pasta is one of those foods that brings people together, no matter where you live. Across the United States, every state has put its own spin on classic pasta dishes, using local ingredients and bold flavors that tell a story about the place they come from.

From creamy seafood linguine on the coasts to hearty baked casseroles in the heartland, these dishes are more than just dinner. Get ready to take a delicious road trip through America, one pasta plate at a time.

Shrimp and Grits Pasta

Alabama knows how to blend Southern soul food with Italian comfort, and shrimp and grits pasta is the proof. Plump Gulf shrimp are tossed with thick, creamy pasta in a buttery, slightly spicy sauce that tastes like a warm hug.

The dish borrows from the beloved coastal tradition of shrimp and grits but adds a pasta twist that locals absolutely love. It is hearty, flavorful, and totally unforgettable after just one bite.

King Crab Linguine

There is nothing quite like cracking into fresh Alaskan king crab, and turning it into a linguine dish takes that experience to a whole new level. Alaska’s king crab linguine features enormous, sweet crab chunks draped over silky noodles in a garlic butter and white wine sauce.

Restaurants in Juneau and Anchorage have made this dish a must-order for seafood lovers. The ocean-fresh flavor is so clean and rich that even simple seasoning makes every forkful shine.

Southwest Chicken Pasta

Arizona brings the heat and the color with its signature Southwest chicken pasta. Grilled chicken sits on top of penne loaded with roasted corn, black beans, green chiles, and a smoky chipotle cream sauce that tastes like the desert at sunset.

Phoenix and Tucson restaurants have long celebrated bold Southwestern flavors, and this pasta is their Italian-meets-Arizona masterpiece. Every bite is smoky, creamy, and just spicy enough to keep you reaching for another forkful without hesitation.

Cajun Chicken Alfredo

Arkansas puts a Southern spin on the classic Italian Alfredo by adding Cajun-spiced blackened chicken to the mix. The result is a dish that is fiery, creamy, and deeply satisfying all at once.

Thick fettuccine noodles are coated in a rich, buttery Parmesan sauce, then topped with perfectly seasoned chicken that packs serious flavor. Little Rock diners have been obsessed with this combo for years, and it is easy to see why once you taste that first creamy, spicy bite.

Seafood Cioppino Pasta

California’s Italian-American fishing communities gave the world cioppino, a rich tomato-based seafood stew, and pasta has made it even better. San Francisco restaurants pile clams, mussels, shrimp, and fresh fish over long spaghetti noodles swimming in a bold, herby tomato broth.

It is a dish born from the docks of the Bay Area, where fishermen tossed their daily catches into a shared pot. Today, it is a celebrated California classic that seafood lovers plan entire trips around tasting.

Rocky Mountain Mushroom Pasta

Colorado’s mountain forests are full of wild mushrooms, and local chefs have turned that bounty into something magical. Rocky Mountain mushroom pasta features porcini, chanterelle, and shiitake varieties tossed with wide pappardelle noodles in a creamy, herb-infused sauce.

Denver and Aspen restaurants often source these mushrooms from nearby foragers, making every plate feel connected to the landscape outside the window. Earthy, woodsy, and deeply comforting, this dish is basically a hike through the Rockies translated onto a plate.

Lobster Mac and Cheese

Connecticut takes mac and cheese to a whole new tax bracket by stuffing it with fresh, sweet New England lobster. Chunks of tender lobster are folded into shells or elbow pasta smothered in a creamy, three-cheese sauce, then topped with crispy golden breadcrumbs.

Mystic and New Haven seafood spots have been perfecting this combo for decades. When you get lobster this fresh and pasta this rich together, it is basically impossible to order anything else off the menu.

Crab Alfredo

Delaware is serious about its blue crabs, and when that sweet, delicate crab meat lands on fettuccine Alfredo, something truly special happens. Jumbo lump crab is folded into a silky Parmesan cream sauce that lets the natural sweetness of the crab take center stage.

Coastal towns like Lewes and Rehoboth Beach serve versions of this dish that have become local legends. A squeeze of fresh lemon over the top brightens everything up and makes each creamy bite feel light and fresh.

Cuban Pasta Salad

Florida’s Cuban community in Miami has created one of the most unique pasta dishes in the country. Cuban pasta salad mixes rotini with roasted pork, black beans, sweet plantain, and a tangy citrus mojo dressing that is unlike anything you have tasted before.

It is refreshing enough for the Florida heat but filling enough to count as a real meal. Little Havana restaurants serve this dish with pride, and once you try it, regular pasta salad will never feel exciting enough again.

Chicken Parmesan

Georgia’s Italian-American restaurant scene has made chicken Parmesan a true staple, and Atlanta’s version is legendary. A perfectly breaded, golden chicken cutlet sits on a bed of spaghetti, buried under rich marinara and bubbling melted mozzarella that stretches with every forkful.

It is the kind of dish that feels like a celebration even on a Tuesday night. Atlanta chefs have elevated this comfort classic by using local tomatoes and fresh herbs, turning a simple Italian-American favorite into something worth traveling across the state to eat.

Garlic Shrimp Pasta

Hawaii’s famous shrimp trucks on the North Shore of Oahu have made garlic shrimp a bucket-list food experience. When those juicy, local shrimp get tossed with pasta in a buttery roasted garlic and white wine sauce, the result is absolutely unforgettable.

Giovanni’s Shrimp Truck helped put this style on the map, and now pasta versions are showing up in restaurants across the islands. The shrimp are so fresh and the garlic so bold that this dish basically sells itself with aroma alone.

Huckleberry Ricotta Ravioli

Idaho’s wild huckleberries are a regional treasure, and stuffing them into ricotta ravioli is one of the most creative things any state has done with pasta. The sweet-tart berries balance the creamy ricotta filling perfectly, all wrapped in silky homemade pasta dough.

A brown butter and sage sauce ties everything together with a nutty warmth that complements the fruit beautifully. Boise farm-to-table restaurants have championed this dish as a celebration of Idaho’s incredible natural pantry, and it truly earns every bit of that praise.

Baked Mostaccioli

Chicago’s Italian-American neighborhoods have been baking mostaccioli for generations, and it remains one of the most beloved pasta dishes in all of Illinois. Smooth tube-shaped pasta gets layered with a thick, slow-simmered meat sauce and blanketed in stretchy mozzarella, then baked until bubbling and golden.

You will find this dish at every church potluck, Sunday dinner, and neighborhood Italian joint across the city. It is the kind of food that tastes like home even if you have never been to Chicago before.

Beef and Noodles

Indiana’s beef and noodles is the kind of dish that grandmothers have been making in farmhouse kitchens for over a century. Slow-braised chunks of beef fall apart in a rich, dark brown gravy poured generously over thick, homemade egg noodles.

It is simple, filling, and deeply comforting in a way that only Midwestern cooking can be. Hoosier families treat this dish like a Sunday tradition, and local diners across the state serve it with mashed potatoes on the side for maximum comfort.

Sweet Corn Mac and Cheese

Iowa grows some of the sweetest corn in the entire country, and mixing it into mac and cheese is a stroke of pure genius. Fresh corn kernels are blended into the cheese sauce for natural sweetness, then more roasted corn is scattered on top for texture and color.

The result is a mac and cheese that tastes like summer in every single bite. Iowa restaurants near the cornfields have been perfecting this seasonal dish, and it has become a fan favorite at state fairs and local eateries alike.

Chicken and Noodles

Kansas chicken and noodles is practically a state religion. Tender, slow-cooked shredded chicken meets thick, chewy homemade egg noodles in a golden, savory broth that warms you from the inside out.

Unlike chicken noodle soup, this dish is thick and stew-like, almost a pasta dish in its own right. Kansas families pass down their noodle recipes through generations, and local diners across Wichita and Topeka serve versions that feel like a warm letter from someone who loves you.

Hot Brown Pasta

The Hot Brown is one of Kentucky’s most iconic dishes, born at Louisville’s famous Brown Hotel in the 1920s. Someone brilliant decided to toss all those classic flavors onto pasta, and the result is extraordinary.

Sliced turkey, crispy bacon, and fresh tomatoes get smothered in a thick, creamy Mornay sauce over rotini.

Louisville restaurants have embraced this pasta spin as a way to honor local food history while keeping things exciting. It is indulgent, satisfying, and unmistakably Kentucky in every cheesy, smoky bite.

Crawfish Monica

Crawfish Monica is basically the queen of New Orleans Jazz Fest food, and for good reason. Created by chef Pierre Hilzim, this dish features rotini pasta tossed with plump Louisiana crawfish tails in a rich, spicy Cajun cream sauce that has made thousands of festival-goers stop mid-step.

The combination of Creole seasoning, green onions, and sweet crawfish over pasta is pure Louisiana magic. It has been a Jazz Fest staple since 1982 and remains one of the most anticipated dishes at the entire festival every single year.

Lobster Mac and Cheese

Maine lobster is world-famous for a reason, and when it shows up in mac and cheese, the dish becomes something truly extraordinary. Generous chunks of sweet Maine lobster are folded into cavatappi pasta coated in a four-cheese sauce, then finished with a crunchy panko crust.

Portland’s waterfront restaurants have turned this into a signature experience that draws visitors from across the country. Every bite delivers that sweet, briny lobster flavor wrapped in creamy, cheesy goodness that makes you want to order a second bowl immediately.

Crab Mac and Cheese

Maryland is synonymous with blue crabs, and adding that sweet, delicate crab meat to mac and cheese with a generous shake of Old Bay seasoning is a combination that just makes sense. Sharp cheddar and cream cheese create a sauce that is rich without being too heavy.

Annapolis crab houses serve this dish with serious pride, and it has become a go-to comfort food for locals and tourists alike. The Old Bay brings that signature Maryland heat that ties everything together in the most satisfying way possible.

Boston Seafood Pasta

Boston’s North End Italian neighborhood is one of the most celebrated food destinations in New England, and its seafood pasta is the crown jewel. Fresh clams, plump sea scallops, and sweet shrimp are tossed over linguine in a bright white wine and butter sauce.

The simplicity of the preparation lets the quality of the local seafood shine through completely. Restaurants along Hanover Street have been perfecting this dish for generations, and every plate feels like a love letter to both Italy and the Massachusetts coast.

Detroit Baked Spaghetti

Detroit has its own style of doing just about everything, and baked spaghetti is no exception. Thick spaghetti gets layered with a deeply flavored ground beef meat sauce, then blanketed in mozzarella and baked until the edges turn crispy and caramelized.

Those crispy, cheesy edges are the whole point, and Detroit diners know it. Red sauce Italian joints across the city have been serving this dish since the mid-twentieth century, and it remains one of the most comforting, crowd-pleasing pasta dishes in the entire Midwest.

Tater Tot Mac and Cheese

Minnesota has a deep love for both tater tots and mac and cheese, so combining them was basically inevitable. Creamy, gooey cheddar macaroni gets topped with a full layer of crispy, golden tater tots that add crunch, starch, and pure joy to every bite.

Minneapolis comfort food restaurants have made this mashup a cult favorite, especially on cold winter nights when you need maximum coziness on a plate. It is playful, indulgent, and completely unashamed about being the most fun pasta dish in the state.

Shrimp Alfredo

Mississippi’s Gulf Coast access means the shrimp in this state are always fresh, plump, and incredibly sweet. Tossed with fettuccine in a velvety Parmesan Alfredo sauce, those Gulf shrimp become the star of a dish that is both elegant and deeply comforting.

Jackson restaurants and Gulf Coast seafood spots have made shrimp Alfredo a staple on their menus, and locals order it religiously. The creamy sauce clings to every noodle perfectly, and the shrimp bring a briny sweetness that elevates the whole dish beautifully.

Toasted Ravioli

St. Louis invented toasted ravioli, and the world owes Missouri a big thank-you for that. Beef-filled ravioli gets breaded and deep-fried to a gorgeous golden brown, then dusted with Parmesan and served with a side of marinara for dipping.

The Hill neighborhood in St. Louis, home to generations of Italian-American families, is where this dish was born sometime in the 1940s. Every Italian restaurant on The Hill serves their own version, and locals are fiercely loyal to their favorite spot.

It is Missouri’s tastiest contribution to pasta history.

Bison Bolognese

Montana raises some of the finest bison in the country, and slow-simmering that lean, flavorful meat into a Bolognese sauce is a match made in pasta heaven. Ground bison is cooked low and slow with tomatoes, red wine, and aromatics until the sauce becomes deeply rich and complex.

Served over wide pappardelle with shaved Parmesan, this dish feels simultaneously rustic and refined. Billings and Missoula restaurants have championed bison Bolognese as a uniquely Montana take on an Italian classic, and it is absolutely worth seeking out.

Chicken Alfredo Bake

Nebraska’s Chicken Alfredo Bake is the kind of casserole that feeds a crowd and makes everyone at the table genuinely happy. Penne pasta gets tossed with grilled chicken and a homemade Alfredo sauce, then topped with a blanket of mozzarella and Parmesan before hitting the oven.

Omaha family restaurants have made this dish a weeknight hero for locals across the state. The golden, bubbly crust on top is arguably the best part, and every scoop from the casserole dish brings that perfect ratio of creamy, cheesy, and satisfying.

Shrimp Scampi Pasta

Las Vegas does everything big, including shrimp scampi. Jumbo shrimp are sauteed in a generous amount of garlic, white wine, and butter, then tossed with linguine and finished with a bright squeeze of lemon that cuts right through the richness.

Strip restaurants in Nevada have elevated this classic Italian-American dish into a showstopper, often serving it with theatrical flair. But even at smaller local spots in Reno and Henderson, the shrimp scampi pasta is consistently excellent, making it the clear pasta champion of the Silver State.

Pumpkin Ravioli

New Hampshire’s fall season is legendary, and pumpkin ravioli captures the essence of a crisp New England autumn perfectly. Handmade pasta pockets are stuffed with a creamy blend of roasted pumpkin and ricotta, then bathed in a nutty brown butter and sage sauce.

Portsmouth restaurants celebrate this dish as a seasonal special that locals look forward to all year long. The sweetness of the pumpkin filling against the savory butter sauce creates a balance that feels both elegant and deeply comforting, like the best parts of October on a plate.

Tomato Pie Pasta

New Jersey’s tomato pie is a local institution, and transforming those famous Jersey tomato flavors into a pasta dish is a brilliant move. Fresh, sweet Jersey tomatoes form the base of a chunky, herb-forward sauce that gets layered over penne with mozzarella and fresh basil.

Trenton’s Italian bakeries and pizza joints inspired this dish, and it carries all that same bright, tangy tomato energy. When Jersey tomatoes are in season, this pasta is at its absolute peak, delivering a flavor that no canned tomato could ever replicate.

Green Chile Chicken Pasta

New Mexico’s Hatch green chiles are so famous they have their own festival, and putting them in pasta is one of the best decisions anyone has ever made. Roasted green chiles bring a smoky, medium heat to a creamy sauce that coats every piece of penne beautifully.

Grilled chicken and melted Monterey Jack cheese round out the dish, making it filling and wildly flavorful. Albuquerque restaurants serve this during Hatch chile season with fresh-roasted chiles, and the aroma alone is enough to make you fall completely in love with New Mexico.

Spaghetti and Meatballs

No state does spaghetti and meatballs like New York. Hand-rolled beef and pork meatballs, slow-simmered in a Sunday gravy that has been cooking since morning, sitting on a mountain of perfectly cooked spaghetti, is basically the definition of Italian-American comfort food.

New York City’s red sauce restaurants in Little Italy and the Bronx have set the global standard for this dish. The meatballs are tender and flavorful, the sauce is deeply rich, and the whole thing tastes like a meal someone made with serious love and zero shortcuts.

Pulled Pork Mac and Cheese

North Carolina is famous for its barbecue, and piling slow-smoked pulled pork on top of creamy mac and cheese is the kind of idea that deserves a standing ovation. The smoky, tender pork soaks into the cheesy sauce and creates layers of flavor that are impossible to resist.

Asheville BBQ spots have made this mashup a signature dish that draws food lovers from across the Southeast. A drizzle of tangy vinegar-based BBQ sauce on top adds that classic North Carolina twang that ties everything together in the most delicious way.

Knoephla Noodle Bake

Knoephla is North Dakota’s most beloved noodle tradition, brought over by German-Russian immigrants who settled the Great Plains generations ago. These thick, doughy dumplings get baked alongside egg noodles in a creamy, potato-rich broth that becomes a casserole of pure Midwestern warmth.

Bismarck diners and small-town cafes across the state serve knoephla dishes that have stayed true to their heritage for over a century. Eating this dish feels like stepping back in time to a farmhouse kitchen where everything was made from scratch with ingredients grown just outside the door.

Cincinnati Chili Spaghetti

Cincinnati chili is unlike any chili you have ever tasted, and that is exactly the point. Spiced with cinnamon, allspice, and a hint of chocolate, this Greek-inspired meat sauce gets ladled over a mound of spaghetti and buried under a mountain of finely shredded cheddar cheese.

Locals order it as a three-way, four-way, or five-way depending on their toppings, and the debate over which is best is a genuine Cincinnati pastime. Skyline Chili and Gold Star have been feeding the city this iconic dish since the 1940s, and it remains proudly, defiantly unique.

Chicken Fried Steak Pasta

Oklahoma takes its chicken fried steak very seriously, and someone had the brilliant idea to combine it with pasta. A crispy, golden-breaded beef cutlet sits on a bed of penne smothered in a thick, peppery white cream gravy that is pure Southern comfort in every bite.

Oklahoma City diners and small-town cafes across the state serve this dish with a side of pride, and it is easy to understand why. It takes two of Oklahoma’s greatest culinary loves and turns them into one ridiculously satisfying plate of food.

Dungeness Crab Linguine

Oregon’s Dungeness crab season is one of the most exciting culinary events on the West Coast, and linguine is the perfect vehicle for showing off that sweet, delicate crab meat. A simple garlic, white wine, and butter sauce lets the crab flavor take full command of the dish.

Portland seafood restaurants and coastal spots in Newport and Astoria go all out during crab season, piling generous amounts of fresh Dungeness over perfectly cooked pasta. Fresh tarragon and lemon zest add a brightness that makes the whole dish feel alive and celebratory.

Lobster Ravioli

Philadelphia’s upscale Italian restaurants have turned lobster ravioli into an art form. Large, pillowy ravioli are stuffed with a luxurious blend of lobster and ricotta, then served in a silky roasted tomato cream sauce that wraps around each dumpling like a warm embrace.

Philly’s food scene is known for being bold and unapologetic, and this dish delivers on both counts. The contrast between the delicate lobster filling and the rich, slightly tangy tomato cream sauce creates a flavor combination that keeps diners coming back again and again without hesitation.

Clam Sauce Linguine

Rhode Island is clam country, and nobody makes clam sauce linguine quite like the Ocean State does. Fresh littleneck clams are steamed open in white wine, garlic, and olive oil, creating a briny, aromatic broth that doubles as the most flavorful sauce imaginable.

Providence’s Federal Hill neighborhood, Rhode Island’s Italian heart, is home to restaurants that have been perfecting this dish for generations. The key is using clams so fresh they practically still smell like the ocean, and in Rhode Island, that is never a problem to solve.

Shrimp and Grits Pasta

South Carolina’s Lowcountry cooking is legendary, and shrimp and grits is its most famous ambassador. When that classic combination gets reimagined as a pasta dish with andouille sausage, stone-ground grits-inspired cream sauce, and perfectly seasoned shrimp, the result is breathtaking.

Charleston restaurants have elevated this dish to fine dining status while keeping its soulful roots intact. The spicy tomato butter sauce ties the shrimp and the creamy pasta base together in a way that feels both familiar and completely new, making every bite a genuine Lowcountry celebration.

Chislic Mac and Cheese

Chislic is South Dakota’s official state nosh, consisting of cubed lamb or beef seasoned with garlic salt and fried or grilled on skewers. Mixing those savory, slightly charred meat cubes into creamy sharp cheddar mac and cheese creates a dish that is uniquely and proudly South Dakotan.

Sioux Falls steakhouses and small-town bars across the state serve chislic as a bar snack, but the mac and cheese version has become a serious comfort food staple. It is the kind of dish that tastes like a Friday night in South Dakota, and that is a very good thing.

Nashville Hot Chicken Mac and Cheese

Nashville hot chicken is one of Tennessee’s greatest gifts to the food world, and combining it with mac and cheese is the kind of move that food legends are made of. Crispy, fiery cayenne-spiced fried chicken pieces land on top of rich cheddar mac, with a drizzle of honey and pickles to balance the heat.

Nashville restaurants like Hattie B’s have inspired this mashup that has taken the city by storm. The contrast of spicy, crunchy chicken against cool, creamy mac and cheese is genuinely one of the most satisfying flavor combinations in American food right now.

Brisket Mac and Cheese

Texas barbecue and mac and cheese were always meant to be together, and brisket mac and cheese is the love story nobody knew they needed. Slow-smoked, melt-in-your-mouth beef brisket gets layered over jalapeño cheddar macaroni that has just enough kick to honor the Lone Star State’s love of heat.

Austin BBQ joints have made this dish a weekend ritual for locals and a must-order for every visitor. Crispy onion straws piled on top add crunch and a little extra Texas swagger to an already spectacular plate of food.

Funeral Potatoes Pasta Bake

Funeral potatoes are a beloved Utah tradition, typically served at church gatherings and community potlucks. Someone had the inspired idea to fold pasta into that creamy, cheesy potato casserole, and the result is a dish that is even more filling and comforting than the original.

Penne pasta joins diced potatoes, sour cream, cream of chicken soup, and sharp cheddar under a crunchy cornflake topping that adds irresistible texture. Salt Lake City home cooks and community gatherings across Utah have embraced this pasta bake as the ultimate crowd-pleaser for any occasion.

Maple Bacon Mac and Cheese

Vermont produces some of the finest maple syrup and artisan cheddar cheese in the entire country, and combining both with crispy bacon in a mac and cheese is an absolutely inspired decision. The maple syrup adds a gentle sweetness that plays beautifully against the sharpness of aged Vermont cheddar.

Burlington farm-to-table restaurants celebrate this dish as a showcase of local ingredients done with creativity and care. Candied maple bacon crumbled on top adds a smoky crunch that makes every bite of this mac and cheese feel like a proper Vermont autumn experience.

Virginia Ham Carbonara

Virginia country ham is one of the most prized cured meats in America, with a salty, complex flavor that has been perfected over centuries of tradition. Using it in carbonara instead of the traditional guanciale creates a Southern Italian hybrid that is deeply savory and completely unforgettable.

Richmond restaurants have embraced this combination with enthusiasm, and the result is a carbonara that feels both classically Italian and distinctly Virginian at the same time. The creamy egg and Pecorino sauce clings to every strand of spaghetti while the ham brings smoky, salty depth that is truly extraordinary.

Smoked Salmon Pasta

Washington State’s Pacific Northwest salmon is legendary, and cold-smoked salmon folded into a creamy dill and cream cheese sauce over linguine is one of the most elegant pasta dishes in the country. The smoky, silky salmon flakes beautifully over the pasta, while capers and red onion add brightness and bite.

Seattle waterfront restaurants have made this dish a Pacific Northwest signature that visitors specifically come to experience. It tastes like the Pacific Ocean, cedar smoke, and a crisp Northwest morning all rolled into one deeply satisfying bowl of pasta.

Pepperoni Roll Pasta Bake

The pepperoni roll is West Virginia’s most beloved food invention, created by Italian immigrant miners in the early 1900s as a portable lunch. Turning that same combination of soft bread, spicy pepperoni, and melted cheese into a pasta bake was a stroke of genius.

Penne pasta gets baked with generous layers of sliced pepperoni, tangy marinara, and bubbling mozzarella until everything is golden and irresistible. Morgantown restaurants have embraced this dish as a tribute to West Virginia’s Italian mining heritage, and locals treat it with the reverence it absolutely deserves.

Beer Cheese Mac and Cheese

Wisconsin is the cheese capital of America, and combining that world-class cheddar with a local craft beer to make mac and cheese is the most Wisconsin idea imaginable. The beer adds a subtle bitterness and depth to the cheese sauce that takes this mac to a completely different level.

Milwaukee brewery restaurants have turned this dish into a craft beer lover’s dream, pairing it with their best amber ales and stouts. Pretzel crumbles on top add a satisfying crunch and a nod to Wisconsin’s German brewing heritage that makes every bite feel like a perfect pairing.

Bison Ravioli

Wyoming’s wide-open ranges are home to some of the most flavorful bison in the country, and stuffing that lean, rich meat into handmade ravioli is a brilliantly Western take on an Italian classic. The bison filling is earthy and slightly gamey in the best possible way, balanced perfectly by creamy ricotta.

Jackson Hole restaurants serve this dish as a celebration of Wyoming’s ranching heritage, plating it with a roasted garlic tomato sauce and fresh sage. Every bite feels like the wide-open West translated into something elegant, satisfying, and completely one of a kind.