Downtown New Rochelle's Radisson Hotel has been a go-to lodging destination in lower Westchester County since the 1970s. After receiving a well deserved $2 million upgrade in 2011, the property's vibe was transformed from cookie-cutter chain to Manhattan-chic, with boutique-style rooms complemented by NoMa (North of Manhattan) Social, a brand new onsite lounge and restaurant that's quickly built a strong following with happening nightlife, craft cocktails, and creative Mediterranean-Spanish small plates.
NoMa Social's bar and lounge space is outfitted with purple sofas, zebra-striped rugs, houndstooth draperies, white vinyl banquettes, flashy globe lighting, and a digital mural extending across an entire wall of the lounge, showcasing moving images like a crackling fire. Sit down dining along the other side of the room to the right of the bar benefits from natural light shining through windows occupying the walls' upper three feet provide tree top views giving you the impression of being in the woods, even though a nondescript parking lot sits right outside. Clusters of classic novels sit on these window ledges accompanied by antique bookends and other literary inspired memorabilia.
While first impressions may suggest that dining takes a back seat to the nightlife scene and drink specials, executive chef Bill Rosenberg quickly allays that notion by asserting, "The 'social' part of the restaurant's name reflects my belief that the best dining is sparked by engaging conversation accompanied by remarkable food and drink."
NOMA Social's creative small plates include some adventurously tasty creations like "Egg in Purgatory," a poached egg floating in a fiery, basil-laden tomato brodetto, accompanied with grilled toast; shrimp seasoned with marsala and chili flakes; "Dirty Skirt Steak" with pico salsa and crisp potato twigs; an assortment of tiny veal, beef, and pork meatballs in a rich tomato ragù; tender bites of grilled octopus; grilled halloumi cheese with a flavor-packed fig jam; breaded baby artichoke crisped in with a basil aoli, and Red Mills polenta, rounded out with wild mushrooms, balsamic, and truffle oil.
In addition to pitchers of house made sangria served in Mason jars packed with fresh fruit (which also come in 
pitchers that can accompany five tapas for $60), bartender mixologist Mike DeFalco works closely with Chef Rosenberg, guided by what’s available in the kitchen and at local markets mixing up a variety of sexy themed craft cocktails. "Panties Off," Stoli raspberry vodka mixed with triple sec, cranberry juice, 7-Up, and a float of melon liquor and fresh raspberry; "Dirty Skinny Girl," a hundred-calorie martini made of 6x-distilled Tito’s Vodka, lowering the calorie count and dirtied by a dose of olive juice. Heat meets sweet in the dramatic "Feisty Spice," where fresh jalapeño slices counterpoint glistening pineapple chunks in a mix of 1800 Tequila, Grand Marnier, lime juice, pineapple juice, and simple syrup. with a rim garnish of jalapeños and pineapple.
"Fig and Pig" is DeFalco's definitive crossover drink from kitchen to bar, based on an infusion from figs soaked in vodka for over three weeks, shaken vigorously, poured into a high martini glass, sprinkled with ice flakes - and just before serving, three olives hand stuffed with Hungarian blue cheese and bits of bacon are skewered on a long toothpick and balanced across the rim.
Photos: Steve Mirsky, NoMa Social. Coverage made possible by participating in a sponsored tasting.
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