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
pork belly debris fries - slow braised pork belly & rich complex beef & pork gravy, w/ tiki farm rainforest chili pepper sour cream dipping sauce 15.5
farmer's salad - baby spinach, spring melon, feta cheese, roast golden beets, oregano zaatar sumac pita crisps, english cucumber, tangy strawberry dressing 15.5
little neck clams - buttered coconut sake, tiki farm peas, daikon, shallot & bell pepper, served w/ toasted baguette 16.5
helen of troy - lemon & ouzo seared halloumi cheese, sweet corn & white bean hummus, eastern spiced crispy chickpeas, pomegranate molasses 15.5
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
schnitzel - dill potato chip & house milled buckwheat crust, roast carrot mustard, sourdough spätzle, herbed brown butter sauce 29.5
duck confit - slow cooked w/ lemongrass, ginger & basil, served w/ five spice parmesan & gruyère mac'n'cheese, & gochujang hoisin baked brussels sprouts 28
mushroom stroganoff - white beech, black king & pink oyster mushrooms, firm tofu, rich delicious lapsang souchong & cashew cheese gravy, w/ noodles & garlic bread 22.5 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - coffee w/ coffee covered espresso bean -or- clover toasted pine nut & tiki farm honey 8
apple strudel - ginger, puff pastry, miso 8