Avalon Hotel’s restaurant, Blue on Blue, has just introduced its version of a chef’s table – the chef’s cabana. The poolside dining experience starts with cocktails and hors d’oeuvres that lead into a four-course family-style dinner. There’s a special menu that includes ingredients from local farmers markets and herbs and greens from the hotel’s rooftop garden. I had a chance to experience the cabana menu last week (along with e*starla, Pocket Lint and Ritz Bites), and some of the standout dishes were the smoked trout crostini, golden beat tartare, quinoa and hericot vert salad, and spiced pork tenderloin. The Elixir martini, made with house-infused cucumber-dill vodka (made with rooftop dill that’s infused with the vodka for six days), sweetened lime and white cranberry, is excellent (this martini is available on blue on blue’s regular drinks menu, too).