Casa Playa — Restaurant in Paradise

My wife and I have been going to Las Vegas twice a year for 20 years. We go primarily for the restaurants because both the food and professional service is better than what we can get at home. We have eaten at most of the fine restaurant in the City including most of the restaurants at the Wynn that it designates as “Fine Dining.” The Wynn has certainly misjudged Casa Playa. While its menu price point fits the “Fine Dining” category, this restaurant is not even close to fine dining.

We were there on a Sunday evening. It was very busy and quite loud. Our server was pleasant but she was more what I would expect from a part-time college student server – not the career professional servers we have come to expect.

Creative but undersized margaritas for $20.

Tortilla chips that were more like roofing tiles than fresh, crisp chips I believe most people would expect.

I ordered the Sizzling Shrimp a la Diabla with a sauce of chili, butter and lime for $48. I was served 4 colossal shrimp on a very hot metal platter. (“Be careful, the plate is very hot.”) The sauce was immediately poured over the shrimp and literally sizzled on the hot plate.

I took my first bite and realized very quickly that the shrimp had been served fully cooked and would continue to cook while on the very hot platter. I made my way through 1 ½ of the shrimp and could eat no further because the shrimp were like rubber. I was shocked that a “fine dining” restaurant didn’t know how to cook something as basic as shrimp and didn’t understand that they would continue to cook to the point of inedibility while sitting on a “very hot” plate. The “diabla” sauce was reminiscent of chicken wing Buffalo sauce.

I can honestly say that this was the worst conceived and prepared meal I have ever had in Las Vegas.

The next morning I received a request from the restaurant to fill out a survey regarding our dining experience. While I don’t usually do so, my experience was such a disaster that I decided they should know about it. I gave a detailed explanation about how bad the shrimp were and why. Shortly thereafter a received an obviously computer generated response to the effect “Oops, so sorry.” There was a woman’s name and phone number on the bottom of the “oops, so sorry” message so I sent a text message to her asking if any live person had read my survey response. I heard nothing from the restaurant. I took the time to send a more detailed summary of my experience and repeated my inquiry about if a live person had read my survey response. It has been about 10 days now and absolutely nothing from this “fine dining” establishment.

By way of comparison, during this same trip we also ate at Wing Lei where we have dined many times. Wing Lei is white glove service that starts with 2 on-the –house amuse bouche. Wonderful appetizer. Wonderful meal. Wonderful service.

While they have a dessert menu, they also present a tower of small single bite delicacies at the end of the dinner. With the bill, my wife and I were both presented with beautifully prepared and presented delicious little cakes to take back to our room. Again, these treats were on-the-house.

This is “fine dining.”

We also ate at Sinatra’s where we have also eaten several times. This restaurant has, in my opinion, the best and most professional service in Las Vegas. We ordered wine and an appetizer of Tuna Tartare. After our main course, we turned down dessert. When our excellent server brought the bill, he said “my manager noted that you weren’t served the tartare as promptly as it should have been. He would like to comp it for your inconvenience.” $24 comped for a situation we were perfectly happy with. We didn’t notice any undo delay. Wonderful Meal. Wonderful service. Wonderful customer relations!

If any of these wonderful things are important to your “fine dining” experience, do yourself a favor and don’t disappoint yourself with Casa Playa. Bad food. Mediocre service. NO...

Atmosphere

Casa Playa channels the same pulse as the Encore itself—youthful, glamorous, and built to be seen. A ceiling of marigold-colored blooms hovers like a mirage over a sea of sleek, sculpted booths and high-fashion diners. Lighting is low and golden, accenting the curves of designer furniture and casting a glow on the tequila-lined bar. Music hums above conversation, loud enough to feel curated.

Service

Service was led by Haylie, a Casa Playa original whose passion matched the restaurant’s vibrant pulse. Her knowledge of the menu, Chef Thompson’s inspirations, and the restaurant’s evolution was seamless—delivered with precision, warmth, and energy. Water glasses never dipped, plates rotated without a word, and courses arrived in elegant succession.

Dining

West Coast Oysters

The oysters opened with bright, sweet notes of acidic pear that quickly gave way to the briny depth of the sea, finishing with a clean, subtle echo of oyster. Balanced, pristine, and refreshing—an elegant start to the meal.

Hirame

Perfectly Brunoise vegetables adorned the plate, framing a delicate cut of Hirame. Each bite unfolded with the sweet, subtly acidic lift of rhubarb aguachile, followed by bright middle notes of mandarin and the clean, silky depth of the fish. A gentle heat from habanero lingered at the finish, never overpowering.

Hokkaido Scallop

A modern take with a heavy hand—black aguachile’s smoky, acidic punch overwhelmed the scallop. When the sauce was removed to just a few drops, the scallop’s sweetness emerged, delicate and clean working in perfect harmony with the aguachile. The celery salad was clunky and forgettable and along with the copious amount of aguachile, further competed with the scallop for supremacy. With restraint, this could be a standout.

Squash Tamal

Another visually striking dish, the tamale opened with bright notes of dill, basil, and jalapeño, giving way to warm squash at the center and herbaceous verde mole at the finish. Soft and supple like a perfect custard, the texture was exquisite. A unique tamale, flawlessly executed.

Maitake Mushroom

With this dish, Chef Thompson steps confidently into pièce de résistance territory. Earthy, perfectly cooked mushrooms coat the palate, yielding to tangy, nutty mole and delicate end notes of truffle and toasted nut. All carried by a stunning purple corn tortilla. Each bite sings—supple, savory, sensual, and simply sensational.

Crispy Tilefish

The meaty tilefish was cooked to perfection—firm, moist, and flavorful. A bright, herbaceous sauce complemented it beautifully, while the slow-building heat of habanero gently warmed the finish. Each bite invited another, layering savory depth with subtle spice. A confident, well-balanced dish of refined coastal richness.

American Wagyu Short Rib Suadero

With the final main course, Chef Thompson returns to pièce de résistance territory. The short rib delivers an impossibly crisp exterior that yields to an ethereal, tender center. Rich bursts of wagyu fat coat the palate but are instantly lifted by a tangy tomatillo sauce, shishito pepper, and purple corn tortilla—a perfect bundle of balance and bliss.

Carolina’s Flan – Roasted mango, agave lime caramel

A perfectly executed flan opened with creamy custard, followed by middle notes of roasted mango and a caramelized finish. The texture was flawless—silky and smooth. However, the lime was noticeably absent, leaving the dish one-dimensional after a few bites.

Rhubarb & Goat Cheese Tart – Almond crumble, mint

A beautifully balanced dessert with layered textures and vibrant flavor. Each bite begins with tangy rhubarb, transitions to the sweet, creamy depth of goat cheese, and finishes with notes of fruit, almond, and a refreshing hint of mint. Bright, composed, and thoughtfully executed from...

From the moment we arrived at Casa Playa, nestled inside the Wynn Hotel and Casino, we knew we were in for a special experience. This coastal Mexican restaurant is visually stunning and absolutely delivers on flavor, atmosphere, and hospitality.

The entrance sets the tone with a breathtaking cascade of marigolds and a striking Aztec statue that welcomes guests with a sense of grandeur and warmth. The hostesses were gracious and attentive, seating us promptly and setting the tone for the exceptional service that followed.

The decor throughout Casa Playa is rich and immersive, blending traditional Mexican artistry with modern elegance. Marigolds are thoughtfully placed throughout the space, while the bar dazzles with beautifully illuminated bottles and unique fish-inspired art installations suspended above. Aztec influences continue throughout the restaurant with intricate statues and wall pieces. Seating is a comfortable mix of booths and tables, offering an intimate yet lively dining environment.

Our server, Haylie, was a true highlight—charming, knowledgeable, and incredibly accommodating. She guided us through the menu with genuine enthusiasm and expertise, making great recommendations and enhancing our experience every step of the way.

The cocktail menu is inspired and creative. I chose the “Adults Only” – a vibrant mix of Patrón Reposado tequila, champagne, passionfruit, Madagascar vanilla, lime, and passionfruit pearls. It was not only delicious but beautifully presented.

As for the food—every dish we tried was a standout. We began with the guacamole and chips, which were fresh, perfectly seasoned, and served with house-made chips that had just the right amount of crunch.

For our entrées, we selected two showstoppers: • Branzino Zarandeado, marinated in chile soy adobo and topped with watermelon radish – delicate, flavorful, and expertly grilled. • Crispy Tilefish, bursting with bold notes of cilantro, ginger, and habanero – a perfect balance of heat and zest.

To accompany our meal, we enjoyed two incredible sides: the Papas Bravas with aji verde and aioli, and the vibrant Green Rice. Each was packed with flavor and prepared with care.

And then came dessert – the spectacular La Flama Blanca. This dish was a performance in itself: caramelized banana ice cream, dulce de leche, pecans, and flaming rum, served inside a globe and deconstructed tableside in a blaze of fire. It was as indulgent as it was theatrical – the perfect grand finale.

The music throughout the night elevated the ambiance even further, with a stylish blend of lounge and Latin beats that gave the space a sophisticated yet lively energy.

Casa Playa is a true Vegas dining gem – immersive, flavorful, and memorable in every way. Whether you’re visiting for a celebration, a night out, or simply to explore bold Mexican coastal cuisine, it’s an experience that delights...