By Zachary Fagenson
You can ignore most of the lengthy menu at Siena Tavern, the pricey Italian spot on the corner of Washington Avenue and Fifth Street.
It's not that the perfectly crusted pizzas aren't worth your attention. They are. So too are the crudos: six thick, bright-tasting slices of pearly, meaty hamachi dressed with sweet, aged balsamic vinegar and spicy jalapeño hoops. But the pastas sing the loudest. A lineup of perfectly textured noodle dishes is made daily by two dedicated cooks. Each is tossed in a smart combination of ingredients and deserves a restaurant of its own.
Source: http://blogs.miaminewtimes.com/
