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
july 31-aug 2, 2026
we have two coolinary nola menus all month - this week, we have:
- the omnivore 3 course for $49: pork belly gyoza; puppy drum; flourless chocolate cake
- the vegan 3 course for $39: jackfruit "crab" cake; oyster mushroom risotto; passionfruit coconut sorbet
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
pork belly gyoza - hardwood fired pork belly glazed w/ house made hazelnut port & artichoke miso w/ tepache ponzu sauce 17
farmer's salad - tiki farm field greens, soy mirin marinated snow peas, tzatziki plate sauce, cucumber, zaatar vinegar croutons, pickled baby sweet peppers, sumac & preserved orange vinaigrette dressing 15.5
jackfruit "crab" cake - strawberry ginger gochujang sauce, green papaya slaw 16.5 (vegan)
iron skillet lasagna - spinach, herbs, green onion & sundried tomato gorgonzola, gruyere cheese, tiki farm tomato sauce 17
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
pan seared puppy drum - huacatay lime brown butter, toasted leek herb & artichoke couscous 29
char grilled pork chop - tiki farm tomatillo curry, louisiana oyster dressing 28
oyster mushroom & sunflower seed risotto - herb balsamic glazed tofu, baby carrots 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream – farmhouse vanilla w/ pickled peach syrup 8
passionfruit coconut sorbet 7.5 (vegan)
flourless chocolate cake - guava mascarpone sauce 9