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 1-3, 2026
smaller dishes
louisiana crawfish enchiladas - cooked w/ green chili sofrito, black beans, corn & spicy crawfish spiced red sauce w/ taleggio & cotija cheese 17
farmer's salad - tiki farm field greens, brussels sprout green kimchee, sesame soy marinated & smashed cucumbers, wasabi peas w/ mint, cashew & coconut milk dressing 15.5
alexander's obsession - greek style ground lamb, puff pastry, heirloom sonora wheat & herbs, w/ preserved orange, roast red pepper & garlic tzatziki sauce 16.5
spring garden special - walking garlic & gochujang marinated fresh heart of palm, tiki farm honeysuckle oil roast radish, mole baked tiki farm carrots, curried acorn squash puree, carrot top pesto 16
fabulous mezze plate - bourbon cured salami, rogue smokey blue cheese, beemster xo aged gouda, 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 pork chop - marinated in house made tepache, w/ zucchini & apricot butter compote & southern style collard greens 29.5
louisiana jumbo shrimp - tiki farm dewberry bbq sauce, butter & cracked pepper whole grain hominy 28.5
poke bowl - smoked pressed watermelon, chili sesame tofu, miso ginger beets, kosho lime carrots, wakame seaweed, banh phong chay, orange ginger sake sauce, sushi rice w/ koji cured root veggies 22.5 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - jasmine w/ candied orange 8
dark chocolate mousse s'more - nilla wafer crust 8