“Eat-In” and “Take-Out” Chinese Brasserie and Cocktail Bar to Open in East Austin
photo by Kristin Vrana
Austin, Texas – November 22, 2016 – The team behind Old Thousand, a new East Austin neighborhood Chinese restaurant located at 1000 East 11th Street, Suite #150, is excited to announce the opening of the restaurant on Wednesday, November 30, 2016. The dining room at Old Thousand is open from Sunday through Thursday from 5:00 p.m. to 10:00 p.m., and the bar will stay open till 11:00 p.m. On Friday and Saturday, Old Thousand is open from 5:00 p.m. to 11:00 p.m. with the bar staying open until midnight. With an equal focus on “eat-in” and “take-out,” Old Thousand looks to fill the void of an east side go-to Chinese and late-night dining spot. Old Thousand is the first concept from Austin-based SMGB Hospitality.
“We wanted to create a funky little neighborhood spot that serves up the classic American-Chinese food we all grew up with, but in a remixed sort of way. Familiar, but surprising,” says SMGB partner Benneth Cachila.
Chef James Dumapit (former executive sous chef at Uchiko) and Chef David Baek (formerly of Thai Kun and Uchi) created the Old Thousand menu of modern interpretations of classic American-Chinese dishes. Dumapit and Baek have created an approachable yet inventive menu.
Starters include homemade pickles, pork and shrimp potstickers, pork ribs with honey black vinegar glaze, squid and shrimp shumai with flying fish roe and crispy garlic, and fried chicken feet. Hot offerings include an old g noodles with pork bone broth and egg noodles and nai nai chicken rice congee. Cool offerings include the tea leaf salad made with greens from HausBar Farms and the ooh baby I like it raw featuring yellowtail, charred grape, honey grape pickling juice, and garlic chive oil.
For mains, Old Thousand offers noodle and rice dishes including the dan dan noodles with shiitake puree, crispy mushrooms, and tofu and the brisket fried rice made with smoked brisket. House specials include the hot pot with pork belly, Chinese sausage, mushrooms, duck confit, and chili-soy; honey prawn with local honey and pecans; spicy fish in a black bean chili sauce, char siu Chinese barbecued pork with steamed buns; and the crispy noodle nest with shrimp, baby scallop, squid, crispy egg noodles, mushrooms, and baby bok choy.
Dessert features include Chinese donuts, sesame balls with preserved blackberries, and a selection of snow-ice including the I can’t feel my face made with coconut snow-ice, dark chocolate, strawberry, and condensed milk and the what it sounds like when doves cry made with taro snow-ice, hazelnut, brioche, and preserved blueberries.
Beverage director Dhal Smith created light, easy-drinking cocktails to pair with the comforting menu. Old Thousand will have robust beverage offerings including wine, beer, and cocktails such as the house favorite fo shizi' (shizi is the Chinese word for persimmon) made with Overholt rye, Lillet Blanc, persimmon syrup, and Peychaud's Bitters.
Stephanie Chow, who was born into a restaurateur family that owned six Chinese restaurants, will serve as general manager of Old Thousand. Chow has a 20-year career in the industry and a degree in architecture, which has shaped her understanding of how an environment and a meal can nurture and stimulate an individual and build community.
The name Old Thousand is both a nod the restaurant’s address and a Chinese term for someone who is artfully clever—it’s also the name given to the wild tile in the Chinese game Mahjong. The 85-seat space features bright floral wallpaper, brass accents, a handmade 40-foot bar fashioned out of heritage oak, and red vintage ceiling tins and cabinetry reminiscent of an old Chinese apothecary.
SMGB Hospitality Co. is overseeing Old Thousand from conception to completion and will also manage day-to-day operations. SMGB is a newly formed full-service concept development, branding, marketing, and operations firm focused on the creation of forward-thinking offerings and unparalleled customer experiences within the hospitality and entertainment industries. Hospitality industry veteran partners Benneth Cachila, Larry Perdido, Christian Romero, and Tony Pollock lead SMGB. Past experience for SMGB partners include Uchi Restaurants (Austin, Houston, Dallas), Hopdoddy Burger Bar (Texas, California, Arizona, Colorado), Top Knot (Dallas), Root & Bone (NYC), Sarsaparilla Club (Miami Beach), Moonshine Grill (Austin), Whole Foods Market, The Jamaica Tourism Board, and The Miami HEAT.
For more information on the food and drink menu, please visit oldthousandatx.com and follow on Facebook, Twitter, and Instagram under @OldThousandATX.