Behind The Beaded Curtain
Our Philosophy
The Bar Program
Our Philosophy
Our menu changes weekly based upon the unusual ingredients we grow at our own farm, the SG Tiki Farm. We strive to eliminate food waste through a process we call Food Evolution - buying small amounts, respecting every aspect of each ingredient, and fermenting or transforming what is left. This commitment drives creativity and sparks creativity and flavor complexity.
The Food
The Bar Program
Our Philosophy
Executive Chef Ernie Foundas is an expert in fermentation, zero waste cooking and culinary farming. We have chef meetings every Monday to discuss unusual concepts, unique ingredients, and we utilize a round-table think-tank approach where every voice is heard. We embrace the unusual, and seek complex flavor pairings. Food Evolution is our philosophy and education is our mantra.
The Bar Program
The Bar Program
The Bar Program
Adrienne Bell is the force behind the daily operations and bar program. She is often seen combining peppers, spices, herbs, adaptogens and fresh squeezed juices to create unique drinks, house-made syrups, shrubs and flavor infusions. Mocktails, tiki cocktails, and an array of reasonably priced wines, beers and teas from our SG Tiki Farm make Suis Generis unique and unusual.
Love of Community - Resect for Ingredients - Creativity
Our Philosophy
Botanicals & Mocktails
The Cooking Team
"Kansha" means respect for the ingredient. We live by this philosophy and strive to use every part of each ingredient to it's highest use. We are driven to create the perfect vegan fish sauce, tasty and complex misos, gochujangs, soy sauce made from scratch and from unusual ingredients like duck weed, vinegars made from our own grapes,
"Kansha" means respect for the ingredient. We live by this philosophy and strive to use every part of each ingredient to it's highest use. We are driven to create the perfect vegan fish sauce, tasty and complex misos, gochujangs, soy sauce made from scratch and from unusual ingredients like duck weed, vinegars made from our own grapes, tofuru, tempeh, kosho, koji, amazake, shio koji, vegan "creams" and more!! check it out at www.tikifoodlab.com.
The Cooking Team
Botanicals & Mocktails
The Cooking Team
Managing Sous: Matthew Erickson
Sous: Christopher Wahnsiedler
We foster an environment of creativity where the unusual is embraced and the words "we can't do that" don't exist.
According to Managing Sous, Matt: "working at Suis Generis is like getting a graduate degree in cooking."
Our "food lab" environment is a playground for chefs & creativity.
Botanicals & Mocktails
Botanicals & Mocktails
Botanicals & Mocktails
The bar program focuses on delicious mocktails incorporating adaptogens & medicinal elements.
We grow an array of medicinal and beneficial herbs, teas, spices and fruits which are incorporated into the food and bar program as they are harvested.
Mocktails, tiki cocktails, and an array of reasonably priced wines, beers and teas from our SG Tiki Farm make Suis Generis unique and unusual.