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
sept 4-6, 2026 the "saucy" decedent menu
we have two 3 course coolinary nola menus through september- this week, we have:
- the omnivore for $46. fried catfish, beef & pork stroganoff, chocolate salty balls.
- the vegan for $39: szechuan eggplant & tofu, coconut mushrooms & sweet potato, jello parfait.
see full details for each of these dishes on the a-la-carte menu below!
also - check out our fall series of tiki food lab food experiences! First up is "mushroom foraging & fermentation" on 9/26. Details and book at www.tikifoodlab.com
smaller dishes
froot loop crusted catfish sticks - chinese style sweet hot sauce, rice sticks 16.5
this salad is radicchio! - tiki field greens, grilled marinated radicchio, sport peppers, kiwi, roast carrot, young dumb & full of bread crumb, fabulous mimosa dressing 15.5
saucy bison meatballs - salsa verde, amarillo salsa, red bell pepper sauce, ube celery root puree 17
szechuan eggplant & tofu - green onions, herbs, fried shallot 15.5 (vegan)
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
zatty's beef & pork stroganoff - slow cooked wagyu beef, pork chop & belly, sultry stroganoff gravy, house made egg noodles, green beans, onions, peppers 29
shrimpin' scampi - jumbo louisiana shrimp, udon noodles, peas, capers, zucchini, onion & rich cauliflower herb butter scampi sauce 29
king trumpet & oyster mushrooms - coconut cream sauce w/ a hint of passionfruit, cayenne roast sweet potato wedges, asparagus, glitter 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream – tahitian vanilla barq's float 9
parfait! vanilla custard, strawberry jello, caramelized pineapple jello 8.5 (vegan)
chocolate salty balls - coconut macaroons dipped in peanut bacon dark chocolate 8.5