If you stroll along Birch Road, the scents of sizzling steaks, fresh seafood and zesty lime may guide you straight to Casa Playa. Just a block from the beach, this charming restaurant strikes the ideal balance between upscale beach vibe and warm favorite. Whether you’re wearing flip-flops or a tailored blazer, the casual yet polished atmosphere welcomes all.
Casa Playa’s biggest appeal is its menu, a love letter to the restaurant’s Latin American cuisine, which bursts with fresh ingredients and flavors. Guests tend to start with a ceviche, and it’s easy to see why the Seafood Ceviche Casa Playa is the most popular choice. A mix of perfectly cured seafood, tangy citrus and refreshing spices, it leaves you wanting more until the main course arrives. For an extra kick, try the Spicy Tuna Tartare Guacamole, a fun spin on a classic that pairs silky tuna tartare with creamy guacamole and subtle heat.
“Our restaurant’s focus is showcasing traditional Latin American recipes using higher quality ingredients. Our recipes are not chef-driven but rather traditional home recipes executed by a multi-Latino kitchen crew who is passionate about what they do.” says Frank Rodriguez, who co-owns the restaurant with his wife, Yady.
Entree offerings are equally enticing. The Lomo Saltado—a Peruvian wok stir-fried dish that blends tender beef, vegetables and soy sauce—is a must-try for anyone who wants to explore the richness of Latin flavors. If you like clean, flavorful dishes, the Grilled Cilantro Lime Chicken Breast is a standout. Sourced from organic, free-range chickens, it’s grilled perfectly and drizzled with zesty lime and cilantro—simple yet full of life.
For those craving something heartier, the Prime Skirt Steak Casa Playa delivers a melt-in-your-mouth experience, thanks to the restaurant’s commitment to using only top-tier Angus beef. “Our food is different, our restaurant aims to showcase some of the best dishes from Latin America using fresh meat and seafood, and the best ingredients we can buy,” says Frank.
Beyond the food, Casa Playa’s location is a big part of its allure. Tucked away just behind the W Fort Lauderdale, it offers a “locals-only” feel, where you can avoid A1A’s chaotic traffic and still walk to the beach.
The restaurant features an indoor/outdoor bar where you can enjoy the ocean breeze while sipping cocktails like the Casa Playa Guavarita, a margarita with a guava nectar twist that balances sweetness with just the right amount of tang. Or sample the Passion Fruit Peruvian Pisco Sour, a cocktail that captures the tropical essence of South America.
Casa Playa’s sleek beach-chic decor, with soothing natural colors and coastal touches, makes it an ideal destination for everything from a casual brunch to an intimate dinner date. The indoor-outdoor seating options ensure there’s never a bad seat in the house, whether you’re soaking up the sun on the patio or enjoying the cool air inside. Weather permitting, the patio comes alive on Saturday nights with a live Spanish guitarist, adding another layer of charm to the lively atmosphere.
What truly distinguishes Casa Playa from other area eateries is its dedication to its local roots. The owners, a Colombian couple with deep Latin American ties, have made it their mission to serve exceptional food and support their adopted community. From hosting events for local schools and churches to collaborating with nearby businesses, Casa Playa has cultivated a loyal following of regulars who feel like part of the family. The team, passionate about Latin American cuisine, goes above and beyond to make every guest feel at home—whether a first-time visitor or a familiar face. The restaurant’s commitment to service and quality has earned it the highest compliment: repeat customers who return with friends and family to share the experience.
“We continue to grow our list of regulars who live in the nearby,” says Frank. “They came to dine with us one day and then paid us the best compliment by bringing their friends and neighbors to our restaurant later, and some booking a private event to celebrate a special occasion.”
So, what’s the secret to their success? They combine outstanding food, a welcoming atmosphere and a genuine connection to the community. While the owners love creating innovative dishes with the freshest ingredients—like their prime meats and hand-filleted fish—they also pride themselves on delivering a warm, personal, authentic experience.
Casa Playa offers the perfect escape if you’re looking for a taste of South America with a beachy twist. It feels like both a hidden gem and a beloved neighborhood spot—one you’ll want to return to often.
The Dish: Arroz Marinero
Ingredients:
- 4 cups rice (long grain preferred)
- 5 cups seafood stock (buy or use shrimp shells to make your own)
- 1 cup chicken stock
- ½ lb calamar, cut into ¼ inch pieces
- ½ lb shrimp, cleaned and deveined (save shells for stock)
- ½ lb scallops
- Mussels & clams as desired, for flavor and to decorate dish
- ½ tsp saffron
- 1 red pepper, chopped, some cut in thin long pieces
- ½ green pepper, chopped
- ½ Spanish onion, chopped
- 2 cloves garlic, chopped
- ½ cup white cooking wine
- Spanish chorizo, sliced into thin pieces (optional)
- ½ cup peas
- Olive oil
- Salt and pepper, to taste
- Parsley flakes, for garnish
Method:
Put olive oil into a paella pan or use a shallow, large-lidded casserole. Heat oil on medium heat and add finely chopped garlic, onion, green pepper and chopped red pepper for about two minutes. Add the chorizo to the pan and fry for another five minutes on medium heat, stirring regularly.
Add the saffron to the pan and stir, then add the seafood and chicken stock and stir. Add pinches of salt and black pepper for flavor. Immediately add the rice to the pan and stir a bit so the rice takes on the flavor and color of the ingredients. Then cover the pan with the lid and reduce to a simmer for 15 minutes, stirring lightly occasionally and adding splashes of white cooking wine as needed.
Stir in the seafood (shrimp, calamar, scallops, mussels and clams) and peas. Add a splash of the white cooking wine and cover again with the lid for another five minutes or until seafood has turned color and looks ready.
When finished, place some of the long red pepper pieces at top to decorate. Reorganize the mussels and clams around the edge of the pan to decorate. Sprinkle a pinch of salt and pepper if needed across the pan. You may also sprinkle some parsley flakes over for color. BUEN PROVECHO!
