Little Moir's

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 the age of 14, Mike started his cooking career in the kitchens of Humber College in the Chef de Cuisine program and gained knowledge and respect for wordly 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.”

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.

“It’s rare in these parts — a bar that serves creative eats with sides of craft beer, live music and palpable positive vibes. But there it is in a Jupiter shopping plaza: Maxi’s Lineup, the 37-seat room adjoining Food Shack, its perennially popular sibling. “The biggest complaint I had in (Food Shack) was the wait,” says chef Mike Moir, who owns both. “A lot of people would drive up, see the line and drive on by.” To stem the outgoing tide of customers, in 2010 Moir opened Maxi’s Lineup, named after his son Maximus. It’s since become a destination in its own right.”
The Palm Beach Post

Little Moirs’s Hibiscus Street Catering opened in November 2019 as the catering business grew with the company.  It is a hub for our restaurants and serves many purposes, such as fish processing, catering, meeting spot, private dinners, and a commissary for the restaurants to name a few.  

Little Moir’s Catering Company, based in Jupiter, FL, began in 2003 when a customer requested catering for a wedding, leading to a successful business that evolved from a side gig to a dedicated catering service. After outgrowing initial kitchen spaces, they established a multipurpose hub in 2019, adapting to challenges like the pandemic by offering a bodega-style market. Committed to exceptional hospitality, they cater diverse events across the U.S. and actively support their community through initiatives like providing meals to those in need and disaster relief efforts.