eating out in Jupiter

Chef Tim Lipman in the Leftovers kitchen

While in Jupiter, Florida last week, Chris and Kathy took me to their favorite “sister” restaurants, Food Shack and Leftovers.  The food was some of the most creative, seasonal, colorful, and flavorful I’ve ever had- especially at Leftovers.

We had the privilege of sitting at the bar that looks directly into the kitchen and catching up with the Leftovers chef, Tim Lipman. What a cool guy! I would love for him to come to Les Gourmettes next spring and share his unique creativity and philosophy.  And of course, he’d need to bring all that wonderful fish at his disposal, along too. Barb, we need to talk!

Both restaurants offer a different menu each and every day.  Whatever fish was caught and brought in fresh to the kitchen that day is offered. It is then crusted and served on a salad with the most amazing flavor combinations.  For instance, when we visited the fish choices were Corvina, Cobia, Wahoo, Grouper Cheeks, Yellowtail Snapper, or Tuna.

Once you decide which fish you would like, you choose the crusting and salad.  Check out these options:

• Sweet Potato crusted over greens, green beans, mangoes & garlic lime dressing
• Peanut & Curry crusted over greens, snap peas, grapes, peaches, and pineapple-cilantro dressing
• Tex-Mex Yucca crusted over romaine Caesar with capers, onions,  & roasted peppers
• Butternut & Gorgonzola crusted over greens, mixed melon, & balsamic vinaigrette
• Teriyaki & Coconut Rice crusted over greens, green beans, sun-dried peaches, apples, cauliflower & tropical fruit dressing
• Butternut & Shallot crusted over greens, snow peas, jicama & carrot with balsamic dressing
• Boniato & Mint crusted over greens, multi-melon salad with sun-dried tomato dressing

Amazing, right?  The night I arrived, we dined at Food Shack.  The three of us split the Yellowtail with the Butternut & Gorgonzola crust along with the Sweet Potato crusted Grouper Cheeks.  I could eat this way every day!

A few nights later, at Leftovers, we strayed from the crusted choices and instead opted for a couple of the “exotic entrees” – oh my goodness! The best seafood linguine imaginable. I am going to try to duplicate it at home and I promise, Dave will think he has died and gone to heaven if I can pull it off – so good!

Seafood Linguine with shrimp, scallops, shiitake mushrooms, squash, pineapple, and artichokes in an almond-roasted pepper pesto cream with lemon & mozzarella

Island Plate with Jerk rubbed pork shoulder, tempura shrimp, roasted corn, peach salsa, and blue cheese grits

The Island Plate was something special too. And I haven’t even mentioned the appetizers and free dessert that Tim sent out to us.  We need him in Scottsdale! I would be his number one groupie.

Tempura Fried Calamari topped with napa cabbage, bean sprouts, fresh tomato, cilantro, & peanuts

Grilled Sea Scallops over creamy pineapple & red cabbage slaw with blue cheese-balsamic and bacon reduction

White Chocolate-Coconut-Crème Brulee Cheesecake with toasted almond crust along with Dark Chocolate Nut Mash