Hello and welcome!

We would like to tell you a little bit about our restaurants so you can better understand who we are and where we come from.

On the 24th of January 2002, Food Shack opened its door. The name "Food Shack" was born from a picture taken by myself of an alleyway in Bangkok, Thailand. This photo is on some of the menus and on a table at Leftovers Cafe© as well. The restaurant only took three months to build but a lifetime of preparation went into the planning. The name may be deceiving, but the food and service should speak for itself. We wanted to surprise people who dined with us by showing that you do not need to get dressed up to eat fancy food. We wanted to have something for everyone on the menu.

The name "Leftovers" came from the writing of the daily specials at Food Shack when someone said we should call this place Leftovers and the name was born. On the 17th of April 2008, the doors opened.

The restaurants are similar in many ways but are different in so many more. We have different menu items, but carried over our 7 most popular dishes, such as the sweet potato crusted fish, tuna roll and panko fried oysters. We carried over some of the staff members as well.

The philosophy is the same at both locations; we thrive on service as well as freshness and quality of product. We order our products daily and have become known especially for our fresh fish dishes. Our menu changes twice daily and we are ever challenging each other to be as creative as possible. So if you see something on the specials menu that interests you, we recommend that you order it because you may never see that item again.

The chefs responsible for these creative menus are Drew Shimkus of Food Shack and Tim Lipman of Leftovers Cafe©. These two young and aspiring chefs are always pushing the envelope with food. The two of them love to cook and get very excited when we find new and different products to use. They both love to eat and have a thirst for travel and for continued food education.

The chefs you see on the cooking line more than likely had a major part in creating the daily specials menu but, our prep chefs have had a hand in almost everything we do. It's all about teamwork here!

Our beverage list is comprised of local and not so local micro brews, as well as domestic beers. In the past, we were known for only our beer list, but over the last few years our staff has been working closely with our wine distributors to change this image.

George Raboni and Mary Tran have led this push and have been very successful in helping to create a better wine selection for you. Look for our daily specials and bargain buys as well. We also have Sangria Saturdays and the staff has alot of fun creating these homemade treats.

Our goal is to make you happy and this goal can only be achieved by having a well rounded staff. From the back of the house to the front, we are working for you so you can take a load off, relax and enjoy your dining experience.

Our front of the house teams are lead by our fun and dedicated managers; Ethan Hummer of Food Shack and Sally Raboni of Leftovers Cafe©. These two are very fun professionals that are serious about running our dining rooms correctly and will do what it takes to make sure you leave happy and satisfied. When Sally and Ethan are not on in house, you will always be in capable hands with one of there assistants readily available.

A large portion of our staff has been working with us for over 5 years, and some since day one. We are like an extended family here. We have some couples working here, as well as several brothers, sisters, and mothers. Please do not attempt to come here on Sundays because we are closed. You may find us boating, fishing, or beaching with our families, or just cocktailing along side of you!

Finally, we would like to thank all of you for joining us. We truly are grateful for your business and look forward to serving you.

Thank You,
Michael and Vivian Moir

and the Crew at Little Moir's Food Shack & Leftovers Cafe©

www.littlemoirsfoodshack.com

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