The Discipline of Simplicity: Fish Florentine at Rang’s Cocina Moderne

There’s a kind of cooking that comes from instinct, and there’s a kind that comes from study. The Fish Florentine at Rang’s sits firmly in the second category.

When Chef Rang built her menu, she didn’t want every dish to carry her entire heritage. Some plates needed to hold their own history. This is one of them.

Florentine, in its most traditional sense, refers to spinach. The preparation dates back centuries in European kitchens, where fish or poultry would be paired with greens and finished with cream. It’s not dramatic food. It’s composed and structured.

That’s exactly how it’s treated at Rang’s.

The cod is handled gently, cooked so it flakes but never falls apart. Underneath it, pommes Anna: thinly sliced potatoes layered carefully and baked until the edges crisp and the center stays soft. The spinach cream sauce is made the way it should be: reduced slowly, balanced, seasoned so it supports the fish rather than covering it.

Chef Rang didn’t add a Filipino note to the dish. She didn’t layer in soy or coconut, but left it alone.

That decision matters.

In her kitchen, where Spanish, Italian, and Filipino influences often meet on a single plate, keeping this dish traditional was intentional. It reflects the Italian and broader Mediterranean foundation she respects deeply. The idea that when technique is sound, you don’t need embellishment.

And yet, it still feels like it belongs at Rang’s because her restaurant isn’t about constant reinvention. It’s about judgment, about knowing which dishes carry memory, and which carry tradition. About understanding when to layer identity in, and when to honor something exactly as it was meant to be.

The Fish Florentine anchors the menu in that philosophy. It brings structure, balance, and gives the guest an option that is rooted entirely in classical European cooking, executed carefully in a kitchen that understands discipline as much as creativity.

When it arrives at the table, it tastes the way it should—clean, creamy, crisp. The kind of plate that reminds you why certain recipes survive for generations.

And in a restaurant known for threading cultures together, that simplicity feels deliberate; not restrained, but respected.

The Fish Florentine remains one of the quiet pillars of the menu at Rang’s Cocina Moderne in Las Vegas. A dish grounded in tradition, prepared with care, and left exactly as it should be.

Reserve a table this week.