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
the chuck norris menu
smaller dishes
chuck norris makes onions cry - grilled cheese w/ caramelized onion, duck prosciutto, sourdough bread, tiki farm radish top chermoula sauce, green apple, red dragon & fontina cheese 16.5
chuck norris did not own a stove, oven or microwave, because revenge is a dish best served cold - chilled tiki farm field green salad, pepperoncini peppers, pear, coconut bacon bits, wakame, mixed nut brittle, jicama, silent rage sweet & sour dressing 15.5
chuck norris once ate a whole cake before his friends could tell him there was a stripper inside - louisiana blue crab cake w/ tiki farm roast root veggies, peach gochugaru ginger sauce, kung fu style green papaya slaw 17.5
when chuck norris eats watermelon seeds, he puts a machine gun to shame - fried artichoke hearts, roast tiki farm baby radishes, watermelon gastrique, green garlic ranch 15.5
fabulous mezze plate - wild boar salami, hand crafted sweetgrass asher blue cheese, sage derby 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
chuck norris uses pepper spray to spice his steaks - cape grim grass fed tasmanian new york strip steak, delta force au poivre sauce, twice baked potato w/ gochujang sweet potato stuffing 39
chuck norris doesn't churn butter, he roundhouse kicks the cow & butter comes out - herbed brown butter house made pasta w/ louisiana jumbo shrimp, blue oyster mushrooms, rapini & bell pepper 26.5
chuck norris can cook minute rice in thirty seconds - lemon basil risotto, sundried tomato arancini, rice paper wrapped firm tofu, grilled lemon & vegan butter asparagus 22.5 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - bee pollen & pineapple amazake 8
chuck norris grinds coffee with his teeth and boils the water with his own rage - house made coffee ice cream w/ coffee covered espresso bean 8