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
fancy fried mushrooms - hand foraged mississippi porcini, chanterelle, & old man of the woods mushrooms, dusted in house milled bloody butcher cornmeal & flash fried, w/ red gravy dipping sauce & gochujang sweet potato sour cream 17
farmer's salad - tiki farm field greens, raptor melon, fresh jicama, english cucumber, cayenne sunflower seeds, sundried tomato thousand island dressing 15.5 (vegan)
tiki farm tomatoes - exotic blend of heirloom tomatoes, cypress black lava salt, grilled halloumi cheese, beet & herb vinaigrette, oregano mint oil, pickled fresh coriander 16.5
char grilled gulf shrimp skewers - chinese long eggplant, onion, orange basil glaze 17.5
fabulous mezze plate - tartufo salami, shropshire english cheddar blue, sweetgrass dairy cypress hand crafted 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
grilled center cut pork chop - guatemalan cajun cream, old school oyster dressing w/ trinity, artichoke & fennel 29 (contains shellfish)
bulgogi steak & pineapple fried rice - thin sliced bulgogi marinated & grilled steak, pineapple fried rice w/ spam, tiki farm radish, carrots & ginger chili soy stirfry sauce 24
gana-style groundnut curry - smooth sultry peanut coconut curry, fried firm tofu, eggplant, bok choy, roast tiki farm queensland blue squash, suya spiced roast peanuts 22.5 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream – nutella & toasted peanut -or- persian basil & date 8
blueberry ginger & coconut sorbet 8 (vegan)