A street-food truck affectionately known as a "shack" isn't typically where you expect to find an experienced pastry chef honing her craft, but that's exactly where Carrie Summer spreads the gospel of Indian-spiced mini-doughnuts, lush chocolate mousse, and cooked-to-crack crème brûlée. The Chef Shack's Summer has worked in kitchens as varied as Cue, Spoonriver, and Taher, but now she's taken her fine-dining dessert sensibilities to the street, and never has $5 been spent so well. Summer cuts out the need for a full-on fine-dining experience in order to get your hands on high-quality dessert. We can even vouch for her beet ice cream, a dessert that sounds terrible on paper but goes down as smoothly as your favorite vanilla. Of course, there's a reason Summer's straight-from-the fryer mini-doughnuts, doused in a spice blend of cinnamon, sugar, nutmeg, cardamom, and fennel, are the most-ordered item. We can easily declare them the best in the state (don't even front, State Fair!). Bottom line: If Summer somehow turned the Shack's popular tongue taco into a dessert, we'd be the first in line to try it.