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
aug 14-16, 2026
we have two 3 course coolinary nola menus all month - this week, we have:
- the omnivore for $45: proschutto w/ melon salsa & herbed mascarpone; ginger peach glazed airline chicken; miso bread pudding w/ fresh fig brandy sauce
- the vegan for $39: beets & celery root w/ hummus & fennel herb coconut milk; fried green tomato w/ tempeh & zucchini; tiramisu.
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
prosciutto - roast corn & melon salsa, herbed mascarpone, truffle oil, white balsamic spritz, marcona almonds 17.5
shaved salad - shaved asparagus & brussels sprouts, tiki field greens, citrus, tiki farm heirloom cucumbers, hot paprika pine nuts, olive tapenade crostini, chili honey grapefruit vinaigrette 15.5
baked mushroom gyoza - edamame, kimchee, caramelized onion & passionfruit ponzu 15
the road to mesopotamia - great northern bean hummus, fennel ginger & makrut lime coconut milk sauce, herb oil, roast celery root, roast beets, sumac spiced pita 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
surf clam & octopus udon - white wine garlic & roast onion sauce, w/ artichoke hearts, bell pepper & blistered cherry tomato 29.5
char grilled airline chicken - ginger peach & tarragon glaze, heirloom tomato, fresh mozzarella, orzo 24.5
fried green tomato - pan seared tempeh, remoulade sauce, roast zucchini, tomato marinara sauce 23 (vegan)
happy endings
gwen's southern cheesecake - fresh berries 9
house made ice cream – tahitian vanilla barq's float 8
tiramisu - almond milk, walnuts, dark chocolate 9 (vegan)
miso bread pudding - apples, cloves, allspice & fresh fig brandy sauce 9.5