Beach Bagels Opens March 4 in St. Augustine Beach
ST. AUGUSTINE, Florida (March 3, 2026) – Powerhouse culinary couple Chef Peter Kenney and Kristen Kenney will expand their Anastasia Island offerings with the opening of a new breakfast and lunch café on Wednesday, March 4, from 8 a.m. to 2 p.m. Housed in the former Purple Olive restaurant at 4255 A1A South, Unit 6, Beach Bagels will offer a fresh take on breakfast bagels and a sand-and-surf-inspired twist on lunch sandwiches, salads and bowls.
“We’re so excited to expand our restaurant offerings with this new concept,” says Kristen Kenney. “It’s a great opportunity for us to continue serving the coastal community we love with honest, simple, made-from-scratch food that nourishes the body and the soul. And who doesn’t love coming off the beach or ending a surfing session with something great to eat?”
The Kenneys have been a part of the St. Augustine restaurant scene for more than 20 years. Peter cut his teeth in several well-known St. Augustine restaurants, including Manatee Café, La Parisienne and Gypsy Cab Co., before opening the Purple Olive in 2004. Since opening, Purple Olive has become one of the most beloved chef-driven restaurants in the city. Kristen is the former owner and manager of the eclectic downtown favorite, Schmagel’s Bagels. Kristen brings more than 30 years of corporate hospitality experience and an entrepreneurial spirit to the couple’s eateries. As a team, the Kenneys will continue operating the dinner-only Purple Olive, which moved to 828 Anastasia Blvd. in October 2025, and the early morning and midday café, Beach Bagels.
“I’m looking forward to starting my day with the smell of fresh bagels again,” Kristen says. “There’s nothing better in the morning than a delicious bagel with house-made cream cheese, and we plan to tempt the community’s taste buds with always fresh classic flavors, plus a few regional surprises.”
Bagel offerings at the new restaurant will include plain, whole wheat, everything, sesame, garlic and blueberry. They’re made from scratch, baked and delivered fresh each morning by Village Bread. Guests can enjoy their bagels with a host of house-made cream cheeses, such as strawberry, veggie, jalapeno and datil honey. Chef Pete and Kristen love to focus on the details - breakfast sandwiches feature made-to-order eggs, and their turkey is roasted in-house. For lunch, sandwiches will be served on the customer’s choice of bagel or bread (sourdough, multi-grain, marble rye or wrap). The restaurant will offer several specialty sandwiches, like the Short Rib French Dip, featuring slow-roasted short rib with onion jam and horseradish cream on a grilled, buttered hoagie roll, served with hot au jus for dipping. The menu will also include vegan, vegetarian and gluten-free selections. Options such as the Endless Summer Salad and the Grains of Sand Bowl offer satisfying choices for guests who prefer not to eat bread. Customers can also build their own bowl or salad, choosing from fresh proteins and a variety of vegetables, cheeses, and homemade dressings straight from Purple Olive’s recipe box.
