 Country Dough Restaurant Review: Chef Cheng Biao Yang made his name opening some of the best Sichuan restaurants in Seattle and surrounding suburbs, but these days he’s churning out simple dishes from this small Pike Place Market space. Tucked into the back of the Soames-Dunn building, on the northeast side of the Market, the place has just a few tables and an open kitchen. The patio behind the building offers more seating, which is nice for people ordering the hand-shaved noodles. However, the stuffed flatbreads and Chinese crêpes (jian bing) make easy grab-and-go lunches for hungry locals and tourists on the move. |
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