Sinatra
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Casa Playa
Casa Playa is a coastal Mexican restaurant focusing on fresh seafood, seasonal ingredients, and a housemade masa program. The menu from Chef Sarah Thompson is designed to be family-style, with many interactive large-format dishes that build on each other, including the pork belly al pastor and whole snapper tempura, accompanied by housemade tortillas. The beverage program includes an extensive tequila and mezcal selection that is elevated and inspired by modern, fun, bright, and innovative techniques and flavors featured in specialty cocktails, like the spicy yet cool Obsidian margarita.
Every Friday and Saturday, 10:30 p.m.–close, indulge in tequila, bites, and late night at Casa Playa in the lounge. Casa Taqueria features tacos, late-night Mexican snacks, platters, and margaritas for you or your crew.
Late Night
Every Friday and Saturday, 10:30 p.m.–close, indulge in tequila, bites, and late night at Casa Playa in the lounge. Casa Taqueria features tacos, late-night Mexican snacks, platters, and margaritas for you or your crew.
Hours of Operation
Monday and Tuesday: Closed
Wednesday–Sunday: 5 p.m.–10 p.m.
Late-Night Dining: Friday and Saturday, 10:30 p.m.–Close
In the Kitchen with Sarah Thompson
Mexico has captured the heart of Sarah Thompson, Casa Playa's executive chef. "I was a culinary professional who enjoyed Italian food when I started working in a Mexican kitchen," explains the Boston-raised Thompson, who attended culinary school in New York before joining the Michelin-starred Marea, celebrated for its Italian seafood. When she was recruited to work at Cosme, the famed upscale Mexican eatery, Thompson discovered the delights of Mexican cuisine.
"That opened my eyes to a different culture and a cuisine that really spoke to me," she says. "Each region is so specific; the food in Mexico City is totally different from what you'll enjoy in Oaxaca, and they’re both amazing."
Prior to opening Encore's Casa Playa, Thompson toured these and other regions to research outstanding dishes and resources. Those experiences informed Casa Playa's menu. "My goal is to take the best of the country's cuisine and then elevate it," Thompson notes of using wagyu beef in her tacos. "When you eat here, I want you to recognize Mexico's fantastic flavors, with a bit of surprise as well."
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