Alissa Irei The Salted Dulce De Leche Shake at The Stand.
Remember when salt first started upstaging sugar during dessert, to the shock of mainstream diners everywhere? (Sea salt on chocolate chip cookies? Shut the front door!) These days you'd be hard pressed to find a hip restaurant that doesn't give salt top billing on at least one post-dinner dish; what once connoted culinary cool has become commonplace. Not that we're complaining - nothing makes sugar's sweetness sing like a little NaCl.
We recently pitted two of the Valley's best shakes against each other to see which would survive a salty caramel smackdown.