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
aug 28-30, 2026
we have two 3 course coolinary nola menus all month - this week, we have:
- the omnivore for $48. coconut fried patagonian scallops, watermelon BBQ wagyu boneless ribs, borubon pear caramel pound cake.
- the vegan for $39: scorched cauliflower, lauki kofta curry, passionfruit vanilla panna cotta.
see full details for each of these dishes on the a-la-carte menu below!
also - check out our summer series of fermentation classes & 6 course tasting dinners on - there is only one left on 9/3, Fermented Beverages at Suis-G - see details and book at the reservation button above:
smaller dishes
coconut crusted patagonian scallops - thai tahini sauce, tiki farm xalangoro cucumber, green goddess sauce 17
farmer's salad - tiki field greens, fresh mozzarella, shaved kohlrabi, garlic herb caraway pumpernickel bread sticks, greek ppperoncini, charred heriloom tomato & mexican tarragon dressing 15.5
char grilled quail knots - chili pepper crema, wasabi tobiko, green apple, tiki farm herbs 17
scorched cauliflower - fried capers, nori plant butter, garlic panko, beet puree 15.5 (vegan)
fabulous mezze plate - summer truffle salami, shropshire english cheddar blue, tomme de savoie 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
pan seared rockfish - amino fermented thai chili & tiki farm tiger melon sauce, soy garlic haricot verts, buttermilk biscuit 28
mishima wagyu boneless beef ribs - watermelon bbq sauce, lemon butter peas & corn 33
lauki kofta curry - rich indian style coconut tomato curry, marinated tofu skin, potato & onion kofta, tiki farm bottle gourd & luffa, carrot, bell pepper 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream – tahitian vanilla barq's float -or-
- cinnamon lemon amazake ice cram w/ coconut almond topping 9
bourbon pear caramel pound cake 8.5
vanilla panna cotta - passionfruit sauce (vegan) 8.5