text: IT took imagination to envision the utilitarian concession stands on the Rockaway Beach Boardwalk as a food destination.
  This spring, Andrew Field and David Selig of Rockaway Taco, the nearby surfer hangout, took over three Robert Moses-era brick bunkers (at Beach 86th, Beach 96th and Beach 106th Streets) and divided the concessions among like-minded chefs and restaurateurs who buy into the dream that beach food should be fresh and cheap, that high-quality fare can be served in paper baskets.
  It’s a work in progress. The concessions aren’t completely finished (awnings will be installed this week), or operating at full speed (dishes are being added, tweaked). The lease allows for 20 food carts, none of which yet exist. Each concession will have a bar, which first needs to be licensed, and built.
  Until then, there is plenty of good food. Three stands open early in the morning, when surfers bobbing under the Kennedy Airport flight path share the ocean with anglers. At 7 you can get the breakfast burrito with crumbled chorizo ($6) and cucumber juice with mint and agave ($5) at Rippers, at Beach 86th Street. By 8, wander down the boardwalk to a mango, banana and kale smoothie ($5) at Veggie Island, near Beach 96th Street, or a cappuccino ($3.50) in a cup and saucer, with handmade granola ($3.50) at Blue Bottle Coffee, Beach 106th Street.
  By noon, other stands are open: Caracas Arepa Bar at Beach 106th Street, which, unlike most of the vendors, has a direct Web site, caracasarepabar.com/rockaway.php; as well as Babycakes (vegan baked goods), Motorboat & the Big Banana (fried food, frozen bananas; Twitter feed @BoatsAndBananas), Ode to the Elephants (Thai, 718-844-7554, odetotheelephants.com) and Rockaway Taco (no tacos, just chips with guacamole, flautas and salads), at Beach 96th Street.Continue reading the main story
  Around then the beach fills up with a cross section of the city, the pale and the bronzed speaking languages they use at home, staking out sandy real estate for the day. The personal-space rules of the subway apply here.
  So far, the stands are never too crowded. It takes just a few minutes to order a fried fish sandwich ($7.50) from Motorboat & the Big Banana, a collaboration between Jean Adamson (of Vinegar Hill House) and Lindsay Robinson (formerly of Diner) to when you’re handed a griddled hot dog bun cradling a hake fillet with slaw and sharp tartar sauce.
  There are plenty of hits: all the arepas ($6.50 to $7.50) at Caracas Arepa Bar; the sweet and spicy Bangkok burger ($6) at Ode to the Elephant; the mango, jicama and cucumber salad with lime and chili ($4) at Rockaway Taco; the hot dog with cheese and jalapeños ($4.75) with fries ($4) at Rippers.
  One sure bet is to order anything out of the fryer, like the sweet plantains with salty cheese ($4.50) at Caracas Arepa Bar. Another is to order anything prepared in a blender: the smoothies at Veggie Island and the fresh juices at Rippers (on the Hot Melons menu) are bright, fresh and cost $4 to $6.
  There are also a few misses. Chicken with fries ($6.50) at Motorboat & the Big Banana comes in a stingy portion; a cheeseburger at Rippers ($6) was cooked to extra well done.
  But the learning curve is quick. Problematic dishes have been changed since the stands opened Memorial Day weekend.
  Right now the stands roll down their gates around 7 p.m. There are plans for special dinners (a crab boil, seafood couscous, sushi by a surfing sushi chef), but nobody is in a rush. This is just the beginning. The agreement for the concessions runs through 2018.Continue reading the main story
explanation: The document is a descriptive article about the food vendors and concessions on the Rockaway Beach Boardwalk in New York City. It details the variety of food options available, the chefs and restaurateurs involved, and the atmosphere of the beach. The article does not contain any math questions or answers.
distilabel_metadata.content: Evaluate the user given text extract and determine if it contains a math question and optionally and answer to this question.
  
  Output rules:
  
  1. Briefly describe the document and mention if it contains a question or a question and answer.
  2. Finalize the output with: Label: no-question,question,question-and-answer,multiple-question,multiple-question-and-answer
distilabel_metadata.role: system
distilabel_metadata.content: IT took imagination to envision the utilitarian concession stands on the Rockaway Beach Boardwalk as a food destination.
  This spring, Andrew Field and David Selig of Rockaway Taco, the nearby surfer hangout, took over three Robert Moses-era brick bunkers (at Beach 86th, Beach 96th and Beach 106th Streets) and divided the concessions among like-minded chefs and restaurateurs who buy into the dream that beach food should be fresh and cheap, that high-quality fare can be served in paper baskets.
  It’s a work in progress. The concessions aren’t completely finished (awnings will be installed this week), or operating at full speed (dishes are being added, tweaked). The lease allows for 20 food carts, none of which yet exist. Each concession will have a bar, which first needs to be licensed, and built.
  Until then, there is plenty of good food. Three stands open early in the morning, when surfers bobbing under the Kennedy Airport flight path share the ocean with anglers. At 7 you can get the breakfast burrito with crumbled chorizo ($6) and cucumber juice with mint and agave ($5) at Rippers, at Beach 86th Street. By 8, wander down the boardwalk to a mango, banana and kale smoothie ($5) at Veggie Island, near Beach 96th Street, or a cappuccino ($3.50) in a cup and saucer, with handmade granola ($3.50) at Blue Bottle Coffee, Beach 106th Street.
  By noon, other stands are open: Caracas Arepa Bar at Beach 106th Street, which, unlike most of the vendors, has a direct Web site, caracasarepabar.com/rockaway.php; as well as Babycakes (vegan baked goods), Motorboat & the Big Banana (fried food, frozen bananas; Twitter feed @BoatsAndBananas), Ode to the Elephants (Thai, 718-844-7554, odetotheelephants.com) and Rockaway Taco (no tacos, just chips with guacamole, flautas and salads), at Beach 96th Street.Continue reading the main story
  Around then the beach fills up with a cross section of the city, the pale and the bronzed speaking languages they use at home, staking out sandy real estate for the day. The personal-space rules of the subway apply here.
  So far, the stands are never too crowded. It takes just a few minutes to order a fried fish sandwich ($7.50) from Motorboat & the Big Banana, a collaboration between Jean Adamson (of Vinegar Hill House) and Lindsay Robinson (formerly of Diner) to when you’re handed a griddled hot dog bun cradling a hake fillet with slaw and sharp tartar sauce.
  There are plenty of hits: all the arepas ($6.50 to $7.50) at Caracas Arepa Bar; the sweet and spicy Bangkok burger ($6) at Ode to the Elephant; the mango, jicama and cucumber salad with lime and chili ($4) at Rockaway Taco; the hot dog with cheese and jalapeños ($4.75) with fries ($4) at Rippers.
  One sure bet is to order anything out of the fryer, like the sweet plantains with salty cheese ($4.50) at Caracas Arepa Bar. Another is to order anything prepared in a blender: the smoothies at Veggie Island and the fresh juices at Rippers (on the Hot Melons menu) are bright, fresh and cost $4 to $6.
  There are also a few misses. Chicken with fries ($6.50) at Motorboat & the Big Banana comes in a stingy portion; a cheeseburger at Rippers ($6) was cooked to extra well done.
  But the learning curve is quick. Problematic dishes have been changed since the stands opened Memorial Day weekend.
  Right now the stands roll down their gates around 7 p.m. There are plans for special dinners (a crab boil, seafood couscous, sushi by a surfing sushi chef), but nobody is in a rush. This is just the beginning. The agreement for the concessions runs through 2018.Continue reading the main story
distilabel_metadata.role: user
distilabel_metadata.raw_output_q_a_detector_0: The document is a descriptive article about the food vendors and concessions on the Rockaway Beach Boardwalk in New York City. It details the variety of food options available, the chefs and restaurateurs involved, and the atmosphere of the beach. The article does not contain any math questions or answers.
  
  Label: no-question