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
note: we will be open at 8:15 pm on friday 4/17 due to an early private party that night
smaller dishes
louisiana crab ufo - avocado, fennel, pepper, artichoke, banh phong chay, crystal hot sauce reduction 17
farmer's salad - dino kale, baby bok choy, arugula, pickled watermelon, red onion, fried shallot, tamarind lime & coconut dressing 15.5
tuscan zucchini & potato gratin - conecuh sausage, fontal cheese, smoked gouda, herbs, onion, garlic 15.5
fried brussels sprouts - fresh mozzarella, basil, fig balsamic reduction 14.5
fabulous mezze plate - wild boar salami, delice de Bourgogne aged french cheese, sweetgrass dairy cypress 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
joyce farms airline chicken breast - mandarin orange & basil glaze, shiitake mushroom risotto 26.5
furikake crusted puppy drum - dan dan noodles, red daikon radish, tiki farm snow peas and beans, coconut ginger chili sauce 28.5
potato gnocchi - lemon thyme vegan butter & white wine sauce, fresh peas, fig & lemon roast golden beets 22.5 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream - clover toasted pine nut & tiki farm honey 8
apple strudel - ginger, puff pastry, miso 8
red cornmeal cake - tiki farm astronomy domine cornmeal, lemon orange glaze 7.5