March 2017

By Claudia Lutzky


NoMa Social is a warm and welcoming spot in the Radisson Hotel, 1 Radisson Plaza, New Rochelle featuring a seductive menu of small plates. Executive Chef Bill Rosenberg has created an array of Mediterranean-style little dishes for mixing and sharing. Selections are created from an assortment of organic, sustainable meats, fish and local produce. The kitchen features a Spanish plancha – a flat grill where most of the food is prepared, giving that delicious charred flavor.


Bill Rosenberg, a CIA graduate and Westchester resident, has been cooking for the past 35 years. He honed his culinary skills at Two Moons Restaurant in Port Chester and then created the original menu at Barcelona Wine Bar in Connecticut, before moving on to his own restaurant F.I.S.H. in Port Chester. F.I.S.H. was rated by Zagat as one of America’s top seafood restaurants in Westchester and Best New Restaurant by Westchester Magazine.


Moving on, Rosenberg focused his energy to New Rochelle where he took over City Chow House. After major renovations and rebranding, NoMa (North of Manhattan) was born. Now in their fifth year, NoMa Social has become the spot to feel like you’re at a chic Manhattan club. If you like it quiet – go early for lunch or brunch.


Lunchtime is a great opportunity to try the Tapas – the lunch special features 3 tapas plates for $15. Rosenberg recommends some house favorites – Garlic Shrimp, Tortilla Española (sort of Spanish potato omelet) and Meatballs. They are all delicious making it a hard choice – so many tasty dishes to tempt the palate. Crispy Calamari, succulent Mussels and Quail Egg Toast are all part of Rosenberg’s plan to serve different ethnic dishes: Spanish, Italian, Greek, allowing the diner to experience an array of flavors.


A regular menu of salads, sandwiches and pastas are always available for the less adventurous. A wood-burning stove serves up traditional or trendy pizzas and flatbreads. Since the restaurant is located in a hotel, you can surely find a good old-fashioned burger and fries or a flavorful risotto.


Chef Rosenberg generously shared one of his go-to recipes: Exotic Mushroom Risotto.  Enjoy!, (914) 576-4141


Email us at and let us know where you purchased your ingredients and if you liked the recipe. Send us a photo of your accomplishment!



Exotic Mushroom Risotto


3 tablespoons olive oil

1 Spanish onion finely diced

1 teaspoon garlic minced

½ cup white wine

1 cup Arborio rice

3 cups chicken stock or water

1 pound exotic mushrooms –

chanterelle, trumpet, hen of the woods

or whatever you can find

6 tablespoons butter

 ½ cup Parmigiano

Salt and pepper to taste



1. Warm olive oil in heavy-bottomed pot.

2. Add onions and garlic, cook until translucent.

3. Add mushrooms and cook until they release their liquid.

4. Add the risotto, stir to combine and cook 1 minute.

5. Add white wine and stir until evaporated.

6. Then add chicken stock 1 cup at a time and stir until incorporated. Cook until almost dry and add next cup of stock. Again, cook until dry, stirring, stirring, stirring. This is important as it is what gives the risotto a creamy consistency.

7. Add the last cup of stock, stir and when almost dry add butter, cheese and remove from the heat and stir to a creamy consistency and adjust seasoning. The risotto should be “al ondo” which means “like the waves.”

8. The dish should be served in a bowl, never in a plate, because it would run off the plate if made correctly.



c2016 Shoreline Publishing, Inc.

629 Fifth Avenue, Suite 213, Pelham, NY 10803

P: 914-738-7869