Just got back from Jupiter/PB/etc. Of course I made my way over to Little Moir's . . . and no matter what you expect, you can have the highest expectations, standards, etc. -- they will be surpassed!
I sat at the bar/counter which looks directly into the kitchen. It is there you get to watch the masters . . . and the chief master is none other than Moe. After looking over the specials, I was only three items in and all three looked good, so I knew I was trouble, LOL. I wasn't going to be able to decide and I didn't have a big group with me so it's not like we could order a bunch of dishes and all share. So, that said, I ordered a beer, and looked at a few dishes as Moe finished cooking and plating them. That didn't help either -- they all looked great!
What's a fanatic to do? So I just decide to ask Moe what he likes that night -- what's excellent on the menu. With no hesitation Moe suggested a tuna egg-roll on the specials menu and was definitive when he said order the risotto for my entrée. He said the waitress would tell me they ran out -- but he didn't -- and he said he had enough for one last monster dish! LOL. He told the waitress and done done! Ready to rock and roll, LOL. With that done, I started to talk with Moe and his right-hand man Mike. I watched these guys do their thing. As they were preparing other dishes, Moe kept making a little bit extra of several dishes. He told Mike "make a small plate extra of the indorini" and so on. Before even my appetizer came out, Moe had given me three small plates of different items on the menu -- indorini, a macaroni and cheese creation with chicken, bits of onion, small pieces of sausage, red-chili sauce and parmesan, garlic and I can't tell you what else . . . but it was awesome! This is a signature dish on the menu. I also got a plate of a shredded sweet-potato (like shredded home fries) crusted golden tile fish. Wow! I am not a huge regular, piece of fish lover. I like sushi, a few different fish dishes, etc., but I would rarely order "a piece of fish" other than a grilled tuna or something of the like. This was also awesome. The flavors -- whatever he did -- just came together. The fish was meaty, substance and flavors of garlic, spiciness and I couldn't tell you what else. Whatever it was, it worked big time!
Then came my appetizer -- a tuna egg-roll creation with citrus, a little fruit, and again -- can't tell you what else, but it was perfect. Just the right size, flavor, and it was nice and light, but with robust flavors. It came with a small melon and fruit salad and an incredible dipping sauce (hints of teriyaki, wasabi, citrus, etc.).
I then got a sample plate of something that wasn't even on the menu. A closely-guarded commodity -- conch! A special, passionate effort, apparently, it's a very special dish. It was great. As Moe is cooking, he always prepares a bit extra -- in this case for me, but in every case, an extra mouthful or two, for himself. He's trying everything.
On to my entrée . . . and that was the pièce de résistance. Risotto can be a make or break dish. This was "make it" big time. Small pieces of fish, shrimp, calamari and more whatever it was . . . it worked and was incredible.
I was stuffed. I didn't want to stop eating. I wasn't able to finish my appetizer. Moe simple got a charge out of someone who was passionate and enthusiastic about food, preparation, and so on. He loved it and so did I. What an experience. These guys are the real deal and have a passion for food and cooking. When he was done with the customers he stuck around and made some dishes for various members of the kitchen staff.
This is one of those rare gem "joints" that you very rarely find. It's casual, relaxed, dining. Just go. Stop next door for some live music, a drink, whatever . . . but just go. See Moe, talk to him, listen to him. Just go and you will enjoy!!!
Thanks Moe (and Mike) and see you soon.
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