we dare to be different!
local food loco ideas
weekly changing menu featuring exotic and unusual ingredients from our own farm and food lab!
Discover Suis Generis
from our farm to your fork with a focus on zero waste cooking
what is suis generis? it means from nothing - or one of a kind. it's what we do every week. we have created new and unique menus each week since march of 2012. people say this is crazy. it may be. however, we are energized by creativity - by ingredients & concepts. we cook because we love food, to seek umami, and we have a passion for experimentation. we call it food evolution. traditional restaurants waste food - our focus is the complete elimination of food waste by buying small amounts of ingredients, evolving and transforming food items with technique and fermentation. then, we compost whatever is left to create soil, to grow seeds, to provide for future menus.
What Makes Us Different:
- we create weekly menus that last 3 days only
- we use what we grow at our own Tiki Farm to drive creativity
- we have a full bar, craft cocktails and N/A options
- we have a Food Laboratory to push the limits of flavor
- we pickle, ferment and transform ingredients
- we buy small amounts of things so they stay fresh
- we always have vegan options
- we compost all scraps to build soil at our Tiki Farm
- we make koji, miso, vinegars, kosho, gochujang, tofuru, Tempe, amino pastes & amazake from scratch
- we mill our own flour because it tastes better & has more nutrients
- we love zombies (and cordyceps)
- we make our own ice cream
- we make our own pasta & dumplings
- we love our customers – and especially our fabulous regulars!
- we host fancy chef tasting dinners & private parties at our Tiki Farm
- we give cooking classes and fermentation demonstrations in our Food Lab and at Suis Generis
our menu chages weekly & is usually posted by friday morning
Current Menu
may 29-31, 2026
smaller dishes
fried smelts guadeloupe - crunchy chili pepper & mango crusted, peach gochujang dipping sauce 17
farmer's salad - tiki farm field greens, baby carrots, grilled endive, pickled red onion, medjool dates, gorgonzola cheese, hand foraged porcini mushroom, huacatay & balsamic dressing 15.5
grilled corn & leek soup - w/ lemon & herbs, feta chicken & spinach sausage, israeli couscous 16.5
king trumpet mushrooms - torched raclette cheese, roast tiger nuts, baked tiki farm spanish black radish, blistered cherry tomato, pomegranate gastrique, herbs 16
fabulous mezze plate - bourbon cured salami, rogue smokey blue cheese, beemster xo aged gouda, dip du jure, exotic olives, roast red pepper, baguette & pita 17 (add third cheese +4)
perky pickle plate - ever changing cast of house-made pickles 6
large plates
char grilled lamb t-bone chops - zhug sauce, roast garlic mashed potato 28
seared ahi tuna - pine nut, sunflower seed & black cumin crusted, wasabi tobiko, togarashi beet home fries, haricots verts 29.5
loaded baked potato - two bean, tvp & sundried tomato chili, cashew cheese, caramelized onion, green onion, vegan sour cream, vegan parmesan, cilantro 20 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream – nutella & toasted peanut 8
blueberry ginger & coconut sorbet 8 (vegan)