Sweet Team, Sweet Company, Sweet Fish.

Photo courtesy of Wavelength

By Darien Davies

Even the best restaurateurs can get in the weeds, regardless of how many successful restaurants they have under the chef coats. Just ask the Little Moir’s team. But if there’s one aspect of the business they know and understand best, it’s how to focus on the prize. In this case, that’s Sweet Fish.

When a last-minute parking agreement fell through for what was supposed to become the new Hibiscus StrEATery, Little Moir’s owners Mike Moir and Drew Shimkus suddenly found themselves at a crossroads. While the plan for their newest location looked like it was going to be 86’d, they were primarily focused on what matters most to them: their team.

Rather than scaling back or waiting for another opportunity, the team pivoted. They found a full-service restaurant space in Chasewood Plaza and, on May 18, 2026, opened the doors. to Little Moir’s Sweet Fish, named for the nickname of the Sweet Potato Crusted Fish that helped make Little Moir’s famous all those years ago. While it might be the baby in the family, it offers the same fresh flavors and fun vibe as the rest of the established brick-and-mortar siblings.

“The goal with creating Sweet Fish from Hibiscus StrEATery was to give the customers and team a new place to call home,” Mike said. “The customers loved Hibiscus StrEATery because it was unique and homey. It was different from the other restaurants and a place people could call their own ‘secret’ restaurant.” So instead of scrapping the idea altogether, they turned Hibiscus into a specialty market featuring fresh seafood, meats, chef-prepared meals, local produce, and pantry items, while Sweet Fish took on the role of its full-service counterpart.

“Our goal has always been to give people great food and great service,” Drew said. “Now with Sweet Fish opening and Hibiscus turning into a full market, we feel we’ve added two places we can be proud of.”

For their loyal clients (and future clients), as well as the team who operates each restaurant, it means another destination serving the creative seafood dishes that have made the Little Moir’s name synonymous with Jupiter’s dining scene.

That commitment to team is perhaps best illustrated by Executive Chef Juan Mendoza.

“Whatever locally sourced seafood we can get our hands on, we’ll make something delicious, modern, and fresh,” Chef Juan said. “It’s Old Florida with our twist.”

At just 26 years old, Chef Juan has already spent nearly a third of his life working for the Little Moir’s family of restaurants.

“I’ve been with the Little Moir’s company for about eight years,” he said. “During that time, I left for about a year after deciding not to attend culinary school. I wanted to work at other restaurants around Palm Beach County to gain more skills and knowledge.”

But after exploring the industry, he found himself coming home.

“Throughout my journey, all of the Little Moir’s locations have always felt like my home,” Chef Juan said. “That’s what makes our company unique. Our customers become a part of our family, and it’s really special.”

While longtime Little Moir’s fans will still find favorites like the Fried Tuna & Basil Roll, Indoroni, and the signature Sweet Potato Crusted Fish, the Sweet Fish menu ventures into new territory inspired by Southern seafood traditions and Old Florida flavors.

“We wanted to pay homage to the West End of Jupiter and the Old Florida charm,” Chef Juan said.

The result is a menu that feels both familiar and adventurous. And, of course, the dishes are fresh and have big flavor. True to Little Moir’s form, everything on their menu is made daily from scratch.

Picture Southern-Style Fish ’n Grits with black-eyed peas, Okeechobee Seafood Stew, BBQ Oysters, Fried Gator Fritters, Little Moir’s Smoked Pork & Shrimp Ramen, and a Panang Curry Bowl. There is also a daily special menu featuring ceviche, tuna poke, sashimi, and multiple varieties of fresh oysters sourced from local waters.

“Whatever locally sourced seafood we can get our hands on, we’ll make something delicious, modern, and fresh,” Chef Juan said. “It’s Old Florida with our twist.”

Chef Juan has been involved in virtually every aspect of bringing Sweet Fish to life, which is a proud opportunity for him as well as Mike and Drew.

“From working on the menu build with Mike and Drew, to selecting the tableware, developing new recipes, and training the team how to execute every dish, it’s been a pleasure to be included in everything it takes to open a restaurant,” he said.

That investment in young talent has long been part of Little Moir’s culture, where employees often stay for years and move into leadership positions as the restaurants continue to evolve.

While many restaurants work to build loyal guests, Mike and Drew work to build their team, with the belief that delicious results will follow for guests. Quality products and a happy team keep each restaurant full and guests hungry for more.

It’s a place where regulars are greeted by name, where servers become familiar faces, and where each new concept feels less like another business venture and more like another room added onto a family home — and a home where the kids actually want to live!

Sweet Fish continues that tradition while offering something distinctly its own, and the reward is both in the journey and the plated dishes. While a botched parking deal could have landed them back at square one, they didn’t even skip a beat, and thankfully the Little Moir’s culinary options have expanded once again.

“I’m really thankful to be a part of Little Moir’s Sweet Fish,” Chef Juan said. “Cooking and seeing people savoring the food that comes out of our kitchen is what motivates me to keep thriving in this industry.”

For the entire Little Moir’s team, this is yet another reminder that sometimes the best things happen not because everything goes according to plan, but because people care enough to find another way.