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
west texas drive in special chihuahua tostada - red & mung bean chili, dehydrated spam, pimento cheese, brussels sprout & broccoli kimchee, pickled corn 15
big spring texas salad - tiki farm field greens, avocado, mexican spiced grilled yellow squash, cherry tomato, red onion, garlic & spinach tortilla crisps, gochujang ranch dressing 15.5
taco fingers - artichoke, peach, caramelized vidalia onion, gruyère & fontal cheese taquitos, served w/ pea poblano puree & chipotle lime sour cream 14.5
wagon wheel drive in crudo - sushi grade hamachi w/ black lava salt, edamame, onion ginger pepper & cucumber salsa, pickled mango, baked green plantain strips, orange kosho ponzu sauce 16.5
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
janet's powder blue thunderbird - char grilled duck, house made mafaldine pasta, blueberry coconut sauce, tiki farm rapini, broccoli & baby radishes 29.5
wagyu & pork duo - black opal ranch australian wagyu brisket braised in coca cola spilled by sue, pineapple tamarind braised heritage berkshire pork belly, black eyed peas w/ rice & charred ginger 32
blue oyster & king trumpet mushroom & leek coconut stew - potato dumplings, chorizo style tvp, sweet potato, pan fried eggplant, carrot strings 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - root beer & pop rocks - chocolate chunk macadamia nut 8
midnight cowboy delight - layers of chocolate pudding, coconut pudding, chocolate chips, nuts & rolled oats 8.5