You pull into a strip mall on University Blvd, right near the Abacoa district, and honestly? It looks like every other Florida plaza. You've got the usual suspects—maybe a dry cleaner, a gym, the generic beige facade. But then you see the sign for Little Moir's Leftovers Jupiter FL 33458, and if you’re a local, you know the deal. If you're a tourist, you might be confused. "Leftovers?" Who names a restaurant after the stuff you usually forget in the back of your fridge until it grows legs?
Mike Moir does.
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The story goes that back in 2003, Mike and his head chef, Frank Murgio, were staring into a walk-in cooler full of odds and ends—bits of high-end fish, some random produce, the "leftovers" of a busy service. Mike joked they should just call the place "Leftovers." In 2008, he actually did it. Now, in 2026, it’s not just a quirky name; it’s a cult-tier destination. People drive from Miami and Orlando just for a crack at a menu that literally changes twice a day.
The Chaos of the Daily Menu
If you’re looking for a laminated, 10-page menu with pictures of burgers, keep driving. Little Moir's Leftovers Jupiter FL 33458 doesn't do "static." They do hand-scrawled chalkboard specials and paper menus that feel like they were printed five minutes before you sat down.
Because they probably were.
The cornerstone of the experience is the "Daily Catch." We aren't talking about "generic white fish" here. You’re looking at Wahoo, Cobia, Hogfish, or Tripletail—whatever the local boats brought in that morning. They have a wholesale fishing license now, so the supply chain is basically: ocean -> boat -> Mike’s kitchen -> your face.
Why the Sweet Potato Crust is a Big Deal
Look, every restaurant in South Florida claims to have a "signature" fish dish. Most of them are just blackened mahi-mahi with a sad slice of lemon. But the Sweet Potato Crusted fish at Leftovers is... different.
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- The Texture: It’s crunchy, but not greasy-fried.
- The Pairing: They usually serve it over a "326 Salad" or a bed of greens with berries, candied curry almonds, and an orange white balsamic dressing.
- The Vibe: It sounds like it shouldn't work—fruit and fish?—but the salt from the seafood and the sweetness of the potato crust just hit.
It was a total accident, by the way. Mike threw it together on the first day of his first restaurant, Food Shack, and it became so popular he couldn't take it off the menu without a riot.
The "Food Shack" Rivalry (Or Lack Thereof)
Newcomers always ask: "Is Leftovers better than Food Shack?"
It’s a trick question. They’re siblings. Little Moir’s Food Shack (the original) is over on US-1, and it’s tiny, loud, and usually has a two-hour wait. Leftovers, located at 451 University Blvd, is the "grown-up" version. It’s got more elbow room, an artsy vibe with local paintings on the walls, and a slightly more experimental kitchen.
You’ll find staples at both, like the Indoroni—which is basically "grown-up" Mac-n-Cheese with chicken, fried garlic, and sriracha. But Leftovers feels more like a neighborhood hangout where you can actually hear your date speak. Mostly.
What No One Tells You About the Wait
Don't show up at 7:00 PM on a Friday and expect to walk in. They do not take reservations. Period.
You’ll see a crowd of people standing outside, maybe holding a plastic cup of craft beer from the bar, just vibing. It’s part of the ritual. The staff is fast—ridiculously fast—but the kitchen is cooking everything to order. If you want to skip the madness, go for a late lunch or show up at 4:30 PM.
Also, they’re closed on Sundays. Always. Don't be the person pulling on the locked door while everyone in the parking lot watches.
The Secret "Non-Seafood" Hits
Everyone talks about the fish, but honestly, the kitchen gets weirdly creative with the land-based stuff too.
Take the Stoner’s Delight. It’s a dessert, and it’s exactly what it sounds like—a massive, messy pile of cookies, ice cream, and chocolate that would make a nutritionist faint. Or the Brisket & Short Rib Blend Burger. Most people ignore the burger at a seafood joint, but this one is legit.
- The blend is rich and fatty.
- It’s served with spicy pickles that actually have a kick.
- The bun doesn't disintegrate halfway through the meal.
Navigating the 33458 Neighborhood
Located in the heart of Jupiter, FL 33458, Leftovers is surrounded by the Abacoa community. This means you’ve got Roger Dean Stadium nearby. If the Marlins or Cardinals are in town for Spring Training, the restaurant gets slammed.
Parking is usually fine because it’s a big lot, but it’s a busy lot. Watch out for the golf carts—Jupiter people love their golf carts more than their cars.
A Note on the Prices
Is it cheap? No.
Is it a rip-off? Not even close.
You’re going to pay $25 to $45 for a main course. But the portions are massive. Most people walk out with a literal box of "leftovers," which I guess makes the name even more appropriate.
The "Blue Collar to Top Scholar" Mantra
Mike Moir’s motto has always been "Food for all walks of life." It’s one of the few places where you’ll see a guy in a tuxedo sitting next to a guy who just spent 10 hours on a fishing boat and smells like salt and diesel. Nobody cares.
The service is "Jupiter friendly"—meaning it’s casual, fast, and a little bit sassy. They aren't going to crumb your table or pour your water with a white glove. They’re going to get you a cold beer and a plate of the best fish you've had in years.
Real Insights for Your Visit
If you're heading to Little Moir's Leftovers Jupiter FL 33458 for the first time, keep these things in mind:
- Check the Specials: The paper menu is where the magic is. If they have the Fried Tuna & Basil Roll, get it as an app.
- The Soup: Don't skip the Bahamian Conch Chowder. It’s got a heat that builds slowly.
- The Art: Most of the art on the walls is for sale. It’s local, weird, and perfectly fits the "shack" aesthetic.
- Dress Code: There isn't one. Flip-flops are the unofficial uniform of Jupiter.
Actionable Next Steps
If you want to experience Leftovers like a pro, download their daily menu from the website before you go. It’s updated frequently. If you're planning a trip during Spring Training, aim for an 11:30 AM lunch to beat the stadium crowd. Most importantly, bring an appetite—you’re going to need it for the Raspberry Key Lime Pie.
Next Steps: Check the current daily specials on the official Leftovers website to see what the "Daily Catch" is for today, then aim to arrive by 5:00 PM to secure a table without a significant wait.