Few names loom as large on the Jupiter culinary scene as Little Moir’s. Chef Mike Moir’s beloved neighborhood restaurants, Food Shack and Leftovers, have delighted hungry locals and in-the-know visitors alike for nearly 25 years, serving craveworthy seafood and laid-back atmospheres in equal measure. In May, Moir and his business partner, Drew Shimkus, debuted their latest concept, Sweet Fish, in Jupiter’s Chasewood Plaza.
Sweet Fish is an evolution of the pair’s Hibiscus Streatery, a small fishmonger-meets-dining-room concept that has morphed into a full-fledged gourmet market offering high-end proteins, fresh produce, unique pantry staples, and prepared foods such as wraps, salads, and take-home dinners like seafood lasagna. “It’s a nice challenge,” Moir says of the new venture. “I’ve been doing restaurants for 43 years, so this is very new and fun.”
Many favorites from Hibiscus Streatery are now at Sweet Fish, where the menu leans a bit more Southern than strictly coastal. “We are definitely playing more on the west end of town and the central part of Florida, really,” notes Moir, pointing to dishes such as the Okeechobee Seafood Stew, gator fritters, and barbecue oysters. Other highlights include lobster empanadas, dry-rub chicken wings, and desserts like pistachio cheesecake and passion fruit pie.
The overall feel of the restaurant is more modern than Food Shack and Leftovers but no less hospitable. Instead of watching the cooking action from the bar, diners can catch glimpses of the kitchen through strategically placed windows. The design incorporates rich textures, from Spanish tile evocative of Old Florida carports to cutout wood murals by local artist Bulk Styles. Together, the elements create an inviting hangout poised to please patrons for years to come.
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