OUR ROOTS

The story of Little Moirs began on January 24th, 2002, when The Food Shack opened its doors for the first time to the residents of Jupiter, FL.  The name “Little Moir” came from Mike Moir being the youngest of eight children, plus, he’s a fairly short guy.  From age 14, Mike started his cooking career in the kitchens of Humber College in the Chef de Cuisine program and gained knowledge and respect for worldly cultures by traveling off the beaten pathways and alleys of many foreign lands, ranging from the jungles of Peru to the back streets of Jakarta. 

Over the past decade, Little Moir’s Food Shack has come to be a very popular restaurant for locals and travelers alike.  Our clientele is our most valuable asset.  We are very lucky to have the loyalty of our frequently present patrons (you know who you are).  The slogan from the beginning has been, “From top scholar to blue collar.  Food for all walks of life.”

The menu changes daily but it always showcases our super fresh fish that is uniquely prepared in a style that is truly Little Moir’s.  Our signature dish, Sweet Potato crusted fish over salad, was created spontaneously by Mike on the first day of service and remains the most popular item on our menu.  We pride ourselves on the quality of the product that we plate and pass along to our customers. All of our dressings and sauces are made in house.  Every dessert you see on our menu is homemade.  Along with unique & delicious food, we are happy to offer you a very special and handpicked wine list, as well as locally brewed craft beers.

Little Moir’s Food Shack first opened its doors on January 24, 2002. The name "Food Shack" was inspired by a photo Mike Moir took while traveling in Bangkok, Thailand, of a small, fourstool alleyway restaurant. Mike wanted to include the word "shack" in the name but needed something more to complete the title. In the photo, he noticed large pots of food being prepared, and just like that, "Food Shack" was born. The name is simple, unpretentious, and perfect for what we represent.

Over the years, many visitors have been surprised by the simplicity and modesty of our space. But don’t be fooled by the humble appearance—just take a bite! Since day one, hospitality, creativity, and experience have been at the heart of everything we do. We thrive on providing a warm, welcoming environment. Our approach to food is best summed up by "A Simple Twist of Taste," and our motto, "From top scholar to blue collar—food for all walks of life," reflects our diverse and inclusive clientele. Everyone is welcome, and we’re proud to be part of the Jupiter community and its surrounding areas.

In 2005, The New York Times and Southern Living Magazine recognized our efforts. More recently, Little Moir’s Food Shack has won Best Seafood from the Palm Beach Choice Awards and Best Restaurant from Jupiter Magazine. We’re proud of the hard work of our elite team that continually pushes boundaries to improve each dish. In 2012, we obtained a wholesale and retail fishing license, allowing us to source our fish from conservation-minded fishermen in Florida, the U.S., and beyond. We also prioritize sourcing fresh local produce.

Mike Moir, originally from Canada, has successfully blended his cultural roots with tropical cuisine. He works closely with Co- Owner & Chef Drew Shimkus, Executive Chef Frank Murgio, Sous Chefs Adam Carpenito and Juan Toledo, General Manager Mary Raboni and front of the house managers Martin Cisneros, Kandace Van Horn, McKenzie Cadden and John Mildner. This dedicated team has played a major role in our success.

At Little Moir’s Food Shack, it’s always fresh and fun!