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 21-23, 2026
we have two 3 course coolinary nola menus all month - this week, we have:
- the omnivore for $48: pork belly & zucchini gratan; crab cakes; amazake ice cream.
- the vegan for $39: brussels sprout latkes; buffalo tofu drumettes; chocolate cheesecake.
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 8/27 and 9/3 at Suis-G - see details and book at the reservation button above:
smaller dishes
hamachi crudo - tiki farm ground cherries, roast beet, green tomato, lemon basil oil, red chili oil, lime, cyprus black lava finish salt 17
farmer's salad - tiki field greens, grilled & marinated bok choy, tiki farm xalangoro cucumber, roast red bell pepper, ras al hanout macadamia nuts, lemon dill tahini dressing 15.5
mojo style braised pork belly - zucchini, luffa, potato, smoked cheddar & asiago gratin 17
brussels sprout latkes - caramelized onion & black garlic sauce, cayenne tamari pressed watermelon, cucumber 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
louisiana crab cakes - made w/ edamame, garlic, huacatay & peppers, w/ gochujang & celery root crema, potato croquettes 33
lumina lamb sirloin tip steak - garlic injected & char grilled new zealand clover & chicory fed lamb, heirloom tomato & sunflower seed rice pilaf, prosciutto wrapped asparagus, west african peanut curry sauce 28
buffalo sauced tofu & celery drumettes - corn & melon plate sauce, avocado, heirloom tomato 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
chocolate cheesecake - oreo crust 9 (vegan)