From osso buco to spaghetti and clams, our tribute to Ol’ Blue Eyes serves modern twists on the classic Italian cooking Frank loved.
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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Pizzas fired in the wood-burning oven, handmade pastas and classics like lasagna Napoletana are the draws in this relaxed setting.
Beautifully presented dishes, ideal for sharing, are accompanied by an extraordinary collection of wines in an intimate lounge, dining room and indoor/outdoor garden room and terrace.