Dine on Latin-inspired eats from a Top Chef alum at this Chelsea hotel's cabana-decked beach club. Drawing on his heritage, Manuel Trevino (Marble Lane) creates festive South of the Border fare to match the sand-covered oasis by a 550-square-foot pool. Expect spiced plates such as chipotle honey-glazed salmon with ribbons of zucchini and yellow squash, and charred octopus tostadas topped with a chili vinaigrette. Beverage director William Ward crafts fruity tipples using fresh summer produce, while Smorgasburg favorite Kelvin Natural Slush offers up natural or spiked versions of its icy treats. Watching your figure? There's also a selection of fruit and vegetable smoothies.