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
smaller dishes
smoked wagyu beef brisket - koji amazaki marinated, tiki farm mushroom cream sauce, citrus sage puff pastry 17
farmer's salad - tiki farm field greens, fried brussels sprouts, bell pepper, blistered cherry tomato, pickled red onion, peanuts, mandarin orange miso tahini dressing 15.5
elderberry poached pear - apple butter, norwegan gjetost cheese, gorgonzola cheese, toasted sesame seeds, pine nuts, lemon, mint 15
pan seared calamari - tomato tamarind gochujang sauce, baguette 16.5
fabulous mezze plate - wild boar salami, hand crafted sweetgrass asher blue cheese, sage derby cheese, 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 skirt steak - tiki farm radish top chermoula sauce, roast garlic acorn squash mash, fried peppercorns 29.5
bugle crusted gulf flounder - tarragon pineapplezake sauce, lemon butter asparagus 28.5
coconut carrot curry - firm tofu, taro, baby bok choy, pickled carrot, crispy onions 22.5 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - chocolate chunk macadamia nut 8
vegan coconut mango sorbet 8
bywater butter cake - miso lime whip cream 7.5