Rang's Cocina Moderne

Rang’s Cocina Moderne is the kind of restaurant that sounds risky on paper, but works beautifully on the plate. The menu moves comfortably between Italian, Spanish, Filipino, and Asian influences — not as fusion for fusion’s sake, but as a collection of distinct traditions executed with confidence and restraint.

The kitchen is led by Chef Rang Tan, whose background includes years running a catering business in the Philippines before opening her first restaurant in Las Vegas. That experience shows in a menu that pairs classical technique with unexpected range.

Italian carbonara, built with guanciale, egg yolks, pecorino and black pepper, sits comfortably alongside dishes like lengua salpicao, where marinated beef tongue is handled with elegance. The lemon–coconut sauce on the chef’s Chilean seabass showcases Southeast Asian influence. Chorizo and potato croquettes are textbook Spanish.

That balance has earned Rang’s a devoted following among local chefs and restaurateurs, including Gio and Naomi Mauro of Monzu Italian Oven and Old School Pizzerias. For Chef Gio — who was raised and trained in Italy — the Italian cooking in particular stands out. “The carbonara and the linguine,” he says, “they’re Italian. They’re spot on. Great!”