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Our History

On April 17th, 2008 Little Moir’s Leftovers Café opened its doors in the Abacoa district of Jupiter, FL. The story behind the name of this restaurant started in an ice cold fridge at Food Shack 5 years earlier. The name came up when Mike “Little Moir” and one of his head chefs, Frank Murgio, where discussing their nightly dinner menu. Looking around Mike said, “We should call this place leftovers” because of all the odds and ends in there. Frank said, “That would make a great restaurant name.” Mike agreed and five years later Little Moir’s Leftovers Café was hatched.

Mike Moir, then 5 years older and married with children, decided that it was great time to open a new business with his wife Vivian. An opportunity arose in the Bermudiana Plaza in Abacoa and they jumped on it.

photo of one of the Leftovers restaurant owners on his birthday

Our Clients

Like Little Moir’s Food Shack, Little Moir’s Leftovers Café has also been blessed with the most amazing Jupiter clientele. Though began as a sister restaurant to Food Shack, it has gained its own identity and reputation. The funky atmosphere and fresh food of Leftovers is less a duplication of the Food Shack culture than a manifestation of Mike’s personality.

The Secret

When the menu was created a few of the most popular dishes such as the tuna basil roll, sweet potato crusted fish, indoroni and panko fried oysters were brought over. The head chef at that time Tim Lipman and Mike Moir created the first menu which set the tone for Leftovers Café. And in keeping with the Little Moir’s tradition, the handwritten menu, which is written twice daily, is full of creative, tasty and well executed choices. The concept has always been to serve simple, creative, fresh and playful. Our executive chef Drew Shimkus, Head Chef Arturo “Tuna” Serrano, Sous Chef Levi Crockett, and their team push the envelope daily by using the freshest ingredients and most locally sourced produce they can find. Little Moir’s has a wholesale fish license which enables the restaurants to purchase straight off the boat or next best, purchase from the best distributors from Miami and various different ports around the state.

A plate with a burrito, fries, and dipping sauce, served with an orange cocktail from Little Moirs restaurant.

Outside photo of the Leftovers restaurant

Our History

On April 17th, 2008, Little Moir’s Leftovers Café opened in the Abacoa district of Jupiter, FL. The name originated from a joke years earlier when owner Mike Moir and chef Frank Murgio suggested calling their restaurant “Leftovers” due to the assortment of ingredients in their fridge. Five years later, the idea became a reality.

The success of Leftovers Café is built on strong team fundamentals and loyal customers. The restaurant is deeply connected to the community, hosting local musicians and displaying work from local artists. Leftovers has won many accolades such as Best Seafood and Best New Restaurant.

Though it began as a sister restaurant to Food Shack, Leftovers has built its own identity.Today, chefs Arturo “Tuna” Serrano, and sous chefs Erick Chavez & Eric Ragland lead thekitchen, crafting playful dishes from the freshest local ingredients. The café has earned accolades, including being named Palm Beach County's top seafood restaurant.

Two chefs in a restaurant kitchen preparing and plating food.

2 plates of food and 2 drinks on a table outside the restaurant

The front of the house is led by general manager Sally Raboni and her dedicated team, Diane Johns, Gary Benedict and Sean McCarthy. Leftovers is also a hub for local artists and musicians. Deeply committed to giving back, the café supports a variety of causes, always striving to help the community it loves.

Enjoy your meal!

Meet the Team

Smiling team members of LeftOver restaurant