we dare to be different!
local food loco ideas
weekly changing menu featuring exotic and unusual ingredients from our own farm and food lab!
reservations:
text 504-338-2986
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 and is usually posted by friday morni
Current Menu
smaller dishes
lamb t bone - char grilled, gochujang sweet potato & feta crusted, ginger kombucha roast beet, herb oil 19
farmer's salad - tiki farm field greens, parmesan & caramelized onion marinated acorn squash ribbons, cayenne pickled sweet peppers, english cucumbers, fried sweet onion strings, yuzu date dressing 15.5
dirty rice arancini - jamaican festival corn fritter, callaloo sauce 16
baked brussels sprouts - dill aioli, garlic balsamic gastrique, marcona almonds, pickled pomegranate seeds 14.5
fabulous mezze plate - fuet catalan salami, hand crafted sweetgrass asher blue cheese, red dragon mustard seed 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
hokkaido scallops - pan seared, vanilla scented white beans, honey fermented sichuan pepper & mint dende oil drizzle, three cheese tweel 32
char grilled suya yaji spiced quail - nduja sausage stuffed, north african style saffron rice pilaf, tiki farm radish, tatziki sauce 29.5 (or 19 for one quail) contains peanuts
gnocchi & mushrooms - herb garlic vegan butter seared gnocchi, lemon herb roast king trumpet & blue oyster mushrooms, tomato & pepper ragu sauce, baked purple cauliflower w/ tahini garlic oil 22 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - irish coffee 8
vegan strawberry coconut custard 7.5
warm strawberry fennel cobbler 8