The second spot for Mike Moir, of the renowned Fish Shack off U.S. 1, Leftovers is tucked away in a shopping center off Central Boulevard east of Abacoa. You may need to GPS it if you've never been - it's a little tricky to find. This one has more room for diners to spread out, though it is still cozy. It sports a "chef's bar" where you can sit and watch the guys and gals work or just nosh alone. (It's an insider's spot - if they're not too busy, you might get a sample of something hot off the line the chefs are trying out.) Seafood stars here in numerous creative preparations. It features the daily-changing chalkboard menu of fish varieties fresh for that day. They're creatively cooked with unusual crusts or in exotic sauces you may not think would work well, but they pull it off nearly every time. You can have the fish plain too - but it's more exciting to see what the chefs have come up with as the specials. When they've served the last one, they're erased, so the moral of the story is go early for best picks - and when the line isn't out the door. An adequate beer and wine list is available; prices are moderate considering the large portions they plate up.
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When it comes to fresh seafood, nothing screams South Florida like a platter of fresh-caught mahi, plump pink Gulf shrimp, and an invasive lionfish or two. Long before farm-to-table, there were dockside establishments serving just-c...