Freshness to take center stage at Leroy's Fish Shack in 2026

The long-awaited Leroy’s Fish Shack is preparing to open in February or March 2026 at Fishermen’s Village, filling the space once occupied by Village Fish Market. The debut comes much later than co-owner Lee Richardson initially planned.

Richardson said multiple setbacks delayed the opening, including flooding caused by Hurricane Milton, mold remediation and prolonged negotiations between the Fishermen’s Village’s receiver and its insurance company.

He said he’s working to open Leroy’s Fish Shack “as fast as possible,” as this has been his dream since he opened Leroy’s Southern Kitchen & Bar in Punta Gorda in 2015 with co-owner Mike Wright.

Richardson, a Charlotte County native, said he had been looking for the right location for years. Fishermen’s Village, he believes, is the perfect fit.

Although the restaurant’s footprint will remain the same as Village Fish Market, the layout will change. The bar will move to the rear, and the decor will reflect the feel of an Old Florida fish shack with a Key West-inspired atmosphere.

Richardson said the design also will honor Charlotte County’s fishing heritage. The interior will display photos of old fish shacks and memorabilia highlighting the area’s history and estuary.

The restaurant’s main attraction will be its seafood, caught by Richardson’s commercial fishing partners and delivered directly to the dock three to four times a week. Fish will be filleted on-site and prepared fresh for diners.

The menu will vary, depending on what the fishermen are catching that day, he said. Richardson has been working with Leroy’s chef on pages of recipes.

“All will be our own creations,” he said

Offerings will include traditional fried and broiled platters, but Richardson emphasized the difference will be freshness and sourcing. Fish such as grouper, snapper, hogfish, flounder and wahoo, along with shrimp and crab, will come from local waters. Only calamari and conch will be sourced from outside the region.

Beyond seafood, the restaurant also plans to serve fresh vegetables and meat dishes, keeping the entire menu consistent with the focus on quality and freshness.

As of late August, construction was progressing. Richardson said the walls are up, and he is awaiting the delivery of a window. A leak detection company is scheduled to ensure the building is watertight.

If there are no additional delays or storms, Richardson expects Leroy’s Fish Shack to be open in time for the peak of tourist season.