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 7-9, 2026
we have two coolinary nola menus all month - this week, we have:
- the omnivore 3 course for $49: quack mack; coconut crusted scallops; ice cream float
- the vegan 3 course for $39: miso eggplant; mango mafé udon curry; strawberry cream pie.
see full details for each of these dishes on the a-la-carte menu below!
also - check out our 3 part summer series of fermentation classes & 6 course tasting dinners on 8/13, 8/27 and 9/3 at Suis-G - see details and book at the reservation button above:
smaller dishes
quack mack - char grilled duck breast, gruyerre cheddar & mascarpone buttered leek mack'n'cheese w/ tiki farm herbs 17.5
farmer's salad - tiki farm field greens & superfoods greens, tamarind soy marinated roma tomato, heirloom carrots, shaved shallots, cajun spiced wonton crisps, kiwi sumac green goddess dressing 15.5
miso glazed chinese eggplant - exotic cucumber & citrus crudo, shiso basil lemon oil, saffron oil, sherry vinegar drizzle, cyprus black lava salt 16.5 (vegan)
hot honey puff pastry baked feta - tiki farm pesto, peach chutney 16
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
queensland australia yardstick beef new york strip steak - char grilled w/ house spice blend, yucca chips, brown butter cabbage, gorgonzola cheese 36.5
coconut crusted patagonian scallops - blueberry balsamic gastrique, gochujang sweet potato mash 29
mango mafé peanut coconut curry - firm tofu, udon noodles, bok choy, snow peas, bell pepper, roast peanuts 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream – tahitian vanilla barq's float 8
strawberry coconut cream pie 7.5 (vegan)