Dedicated surfers and beach-starved city dwellers collide at Rockaway Beach Boardwalk in Queens, New York, where 170 acres of sun-soaked sand is framed by a new, tropical-hued epicurean paradise. Known for its melting pot demographic, a mix of local families with young artsy types fresh off the A train, the gritty urban coastline now beckons both to wave chasers and to foodies intent on enhancing their seaside experience with a nostalgic chocolate-dipped banana or Venezuelan corn cakes. The duo behind Mexican street food sensation Rockaway Taco, chef Andrew Field and restaurateur David Selig, spearheaded the culinary revitalization, having signed an eight-year lease on the seasonal concession stands in May. They enlisted fellow urban gastronomes as vendors, including the masterminds responsible for such Brooklyn favorites as Vinegar Hill House, Roberta's and The Meat Hook, and branded the collective The Rockaway Beach Club. "It’s a platform to create food, talk about food and to help people enjoy their time by the sea," Field says.