Austin is getting a new Chinese option when Old Thousand opens its doors in the fall on East 11th Street. With Uchi alum at the head of the kitchen, James Dumapit and David Baek, the restaurant will focus on casual Asian fare for dine-in and takeout.

"We wanted to create a funky little neighborhood spot that serves up classic American-Chinese food we all grew up with," describes Benneth Cachila, one of the partners of SMGB, the hospitality group behind the project, "but in a remixed sort of way. Familiar but surprising." The Poached job listing explains that it is "funky" with "dope food, dope music, [and] dope vibes."

It will be the job of chefs Dumapit, previously the executive sous chef of Uchiko, and Baek, from East Side King Thai Kun and Uchi to create that dining vision, which will also include a focus on local and seasonal ingredients and foods.

The restaurant’s name, Old Thousand, comes from the Chinese term for someone who is crafty and quick-minded, as well as the name of the wild tile in mahjong. It took over the vacant space where Tex-Mex spot Mijo’s used to be on East 11th Street, just a stone’s throw away from Franklin Barbecue.

This is SMGB’s first project. Most of the group’s partners come from culinary backgrounds: Cachila (from Uchi as well, Nama in Nashville, and others), Larry Perdido (Hopdoddy Burger Bar, Moonshine Patio Bar and Grill, ), Tony Pollock (Pei Wei, Hopdoddy), along with Christian Romero (St. Philip).

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