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
smaller dishes
wȗ wèi - chinese five flavor shrimp soup, slow steeped ginger tamarind beef, rabbit & shrimp stock, tiki farm braised cabbage, purple daikon radish, pickled brussels sprouts 17
farmer's roots & greens salad - tiki farm field greens, tiki farm turmeric roast golden beets, roast baby heirloom & red daikon radish, paprika baked carrots, bell pepper, yucca chips, tiki farm radish top green goddess dressing 15.5
thai peanut & passionfruit chicken wings - tamari sesame togarishi & giniger smashed english cucumber 16.5
pan seared halloumi cheese - tiki farm wasabina mustard greens sauce, pesto baba ganoush, pan seared taro balls, pita 16
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
seared diver scallops - sauteed green strawberries, fennel & green onions, rose petal & lemongrass stircky rice 33
mongolian stew - pork & lamb meatballs, conecuh sausage, pineapple amazake & brisket drippings gravy, japanese sweet potato, onion, carrot & broccolini 26.5
heart of palm & jackfruit cakes - blue oyster & king trumpet mushroom bolognese w/ tvp, served w/ roast garlic mashed potato 22.5 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - bee pollen & pineapple amazake 8
blueberry basil panna cotta 8