First, We Feast {Old Thousand}

Words by Jessi Devenyns Photos by Shelby Bella

The first clue that Old Thousand is serving up reimagined Chinese food should be the panda on the wall wearing a crown and chain. The second clue should be the menu. “We try to do our best to touch on aspects of traditional Chinese food but also ride that line of kitschy,” remarks Rhys Davis, the sous chef at Old Thousand.

Brisket fried rice and Cubano egg rolls make an appearance alongside traditional Chinese dim sum options like Gai Lan, chilled Chinese broccoli in vegetarian oyster sauce, and Lo Bak Go, root vegetable cakes with Chinese sausage and shrimp. Although the mix is heady, it fits right into the atmosphere of clattering carts and Austintatious décor that Rhys explains is designed to mirror the restaurant’s concept which he describes as an attempt to create relatable dishes in a Chinese wrapper. For Rhys, playing with tradition is particularly rewarding when cooking Chinese food because “it’s salty, sweet, spicy, fermented and just has so many layers to it.”

By parsing these layers apart, he is able to work with Executive Chef Jeff Brown to create an unforgettably unique menu that is complimented by a clear-eyed cocktail program. With so many components and flavors composing the menu, it didn’t just blossom from one person’s imagination. Old Thousand is a collaborative effort. “There’s not one or two or three people who can take credit for what this is and what we are because there’s little bits of everybody who have been sprinkled in.” 

Contact
1000 E 11th St., Ste. 150
(737) 222-6637
oldthousandatx.com