This Is TASTE 663: Restaurant Chef Life with Sara Kramer (Kismet) and Sarah Thompson (Casa Playa)
Oct 1, 2025
Sara Kramer, co-chef of Kismet, shares insights on her beloved LA restaurant that has mastered the blend of Mediterranean and Californian flavors. She reflects on achieving 'standby' status through consistency and community. Sarah Thompson, chef at Casa Playa in Vegas, delves into the challenges of cooking upscale coastal Mexican cuisine and her journey from Cosme to the Wynn. They discuss menu evolution, seasonal produce, and taking guest interactions to the next level while navigating the high-paced casino kitchen environment.
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What Makes A Restaurant A Standby
- Sara Kramer defines a standby as a restaurant that is familiar yet continually renewing itself for guests.
- She says reliability, trust in ingredients, and consistent care make a place a standby.
Iterate Dishes With Practical Constraints
- Workshop new dish ideas collaboratively and iterate until they function in service.
- Balance creativity with practicality: consider pickup, menu balance, and kitchen flow.
Evergreen Dishes That Anchor The Menu
- Kramer lists evergreen hits: fried cauliflower, phyllo chicken pies, and the gem salad loved by regulars.
- She notes the gem salad's magic comes from grape leaf vinaigrette, pistachios, mint, and seasonal produce.
