we dare to be different!
local food loco ideas
weekly changing menu featuring exotic and unusual ingredients from our own farm and food lab!
reservations:
text 504-338-2986
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 and is usually posted by friday morni
Current Menu
smaller dishes
mardi gras savory personal king cake - boudin stuffed w/ miso butter cream frosting 15.5
farmer's salad - tiki farm field greens, deep fried blue oyster & king trumpet mushrooms, bell pepper, lemon parsley pickled cucumber, garlic dill macadamia nuts, kimchee dressing 15.5
char grilled quail - artichoke tabbouleh stuffing, charred tomato & almond romesco sauce, brown butter & cracked pepper braised cabbage 18
buffalo milk burrata - smoked grape mostarda, bruléed mango, chili tangerine olives, passionate red herb oil pita chips 16.5
fabulous mezze plate - fuet catalan salami, hand crafted sweetgrass asher blue cheese, red dragon mustard seed 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
amorous passionfruit bbq shrimp - whole louisiana shrimp, edamame, ginger & green onion sticky rice 28.5
my darling mushroom & elk meatloaf - butternut squash & potato mash, beeting heart remoulade sauce 27
hand pulled biang biang noodles - tofu, tvp, smoked pinto beans, tiki farm heirloom carrots & radishes, chili soy tamarind & ginger sauce 22 (vegan)
happy endings
gwen's sultry southern cheesecake - fresh berries 9
house made ice cream - root beer & pop rocks 8
flourless dark chocolate cake - biscoff butter, torched marshmallows 8.5