Food
Eight Standout Restaurants Defining the Local Food Scene
Purple Olive For over two decades, the Purple Olive has defined the art of scratch-made cuisine in St. Augustine Beach. With roots in global bistro flavors and a reputation for warm, attentive service
By St. Augustine Social
Purple Olive
For over two decades, the Purple Olive has defined the art of scratch-made cuisine in St. Augustine Beach. With roots in global bistro flavors and a reputation for warm, attentive service, this restaurant is driven by local Chef Peter Kenney, a creative in the culinary world who brings flair to neighborhood dining. From their previous intimate setting to its vibrant new energy, the restaurant has continuously evolved, without losing a soulful identity. The next course in its story will unfold in late August, as the Purple Olive relocates to the legendary former Gypsy Cab Company location on Anastasia Boulevard. The move marks a full-circle moment for Chef Kenney, who once led Gypsy’s kitchen under culinary icon Ned Pollack. The new space brings double the seating, a full liquor bar, and an outdoor patio. The Purple Olive was introduced, embracing a laid-back elegance while staying true to the flavors that have built their loyal following. Locals have long celebrated the restaurant’s specials like the Grilled 16 ounce Demkota bone-in Ribeye with rosemary bordelaise and Corvina, served on a plateau of udon noodles in a flavorful miso chili broth and an Asian vegetable medley. The Grilled Peach and Burrata Cheese Salad is a game-changing plate with candied pine nuts and mixed greens with a classic balsamic vinaigrette. Soon, the heart of Purple Olive will beat from a new address, bringing its signature flavors to a space steeped in local history. The spirit of honest food served with pride remains unchanged. Purple Olive’s new era will begin when the lights go on at 828 Anastasia Boulevard.
Aunt Kate’s
Located along the Tolomato River beneath sprawling oaks, Aunt Kate’s offers a sense of place shaped by time and tradition, this St. Augustine restaurant honors over 100 years of Usina family dedication. Frank Andreu Usina and his wife Kate welcomed their first guests in 1900. Since then, five generations have carried forward their values of hospitality, craftsmanship, and care. Today, Frank Usina Jr. continues the family’s vision with a steady hand and a deep respect for legacy. Each recipe reflects years of refinement. The Menorcan Clam Chowder, steeped in the richness of a datil pepper tomato base, tells the story of centuries-old traditions brought from Menorca to Florida’s coast. Fried shrimp arrive crisp and tender, a product of careful attention in the kitchen. Hush Puppies are served warm with just a hint of sweetness. The dining experience extends beyond the plate. Guests can arrive by boat or car and step into an atmosphere that feels familiar yet rich with story. Tables along the river offer views of golden sunsets and gliding herons. Inside, walls display photos from decades past, revealing the restaurant’s evolution while preserving its heart. Aunt Kate’s honors the passage of time by staying true to its roots. It serves food that remembers its origin. The flavors are not rushed or reimagined; they are perfected through practice, repetition, and pride. The result is a dining experience as enduring as the family behind it. Aunt Kate’s has earned its place in the culinary fabric of St. Augustine. Aunt Kate’s chooses lineage over trends. With each plate, they tell a story of family and flavor, and they tell it beautifully.
The Reef
At The Reef in St. Augustine, excellence rises naturally from its setting along the Atlantic, where the dunes of North Beach create a striking backdrop for coastal cuisine. The restaurant occupies a rare position – both geographically and culinarily – as one of the few true oceanfront dining destinations in Northeast Florida. Since its reopening in 2002, The Reef has refined its role as a leader in elevated, shoreline dining. The menu, overseen by Chef Denzel Aponte, reflects a deep understanding of the region’s culinary traditions and an appreciation for modern technique. Datil Pepper Shrimp and Grits brings local spice and comfort into sharp focus, while crab-stuffed flounder and expertly seared fish display a sense of timing and touch that reveals practiced hands. A seafood paella, rich with saffron and studded with mussels, shrimp, and scallops, adds a bold, coastal flourish that balances rustic heartiness with bright aromatics. The ingredients are thoughtfully sourced, and the execution resists excess. Sunday Brunch stands apart with its expansive spread, from fresh seafood towers to prime rib carved to order, accompanied by complimentary champagne and ocean views that expand with the horizon. Inside, the space blends rustic textures and warm tones with broad windows that open toward the surf, while outdoor decks provide uninterrupted vistas and an immersive atmosphere. Private events held in the upstairs dining area benefit from wraparound balconies and a sweeping view that defines the coastal experience. The Reef thrives on its consistency, clarity, and command of its environment. It remains focused on what it does best: delivering flavor, service, and scenery in harmony. Across each plate and every setting, The Reef continues to shape what oceanfront dining means in Northeast Florida.
La Cocina at The Cellar Upstairs
Above the busy streets of downtown St. Augustine, La Cocina at the Cellar Upstairs serves a menu full of international flair to the rooftop of the San Sebastian Winery for the ultimate wine and dine experience, no matter the mood you’re in. Diners can enjoy the best of both worlds — an elevated fine dining experience inside the dining room, or share a relaxed, casual meal on the covered rooftop patio. Chef Norberto Jaramillo’s kitchen tells stories. His Camarones al Ajillo speaks boldly. Plump Gulf shrimp glisten in garlic-infused butter, a slow simmer of guajillo chiles deepening the aroma. They rest atop a silken yucca purée – earthy, airy, sprinkled with lime. Grilled plantains frame the plate. Each bite evokes the warmth of a Latin kitchen, yet presents with the grace of fine dining. Plates float from the server’s hands to the table at the peak of presentation. Wine selections from San Sebastián’s cellars are threaded through the menu, chosen not to stand alone but to complete each meal, like the Vintner’s Red with the Lamb Costillas. A bold rack of New Zealand lamb is perfectly seared, with a deep crust and tender pink center. Tamarind demi-glace adds sweetness and acidity, alongside heirloom carrots and black bean purée. The wine’s dark fruit and light spice bring out the lamb’s richness without overpowering it. At La Cocina, every dish is a celebration of flavor, culture, and the kind of memorable dining only St. Augustine can serve from rooftop to cellar.
Michael’s
St. Augustine At Michael’s St. Augustine, the menu is a masterclass in modern steakhouse dining — familiar cuts meet unexpected pairings, global influences, and bold, chef-driven creativity. Prime steaks are the centerpiece, from expertly seared filet mignon to dry-aged ribeyes rich with umami depth. But don’t expect a predictable lineup. Each dish is reimagined with contemporary flair: truffled yucca mash might replace the usual potato, smoked blue cheese demi-glace adds dimension, and seasonal vegetables are elevated to star status. Seafood plays an equally compelling role, with shareable towers, saffron-dusted octopus, and local catches prepared with Latin and Mediterranean accents. Small plates offer something for the curious palate — think Iberico pork with sherry glaze or house-cured charcuterie with bold textures and surprising acidity. The wine list, recognized by Wine Spectator, is curated to complement the menu’s layers of flavor. Whether you lean toward a bold Napa cabernet or a crisp Spanish Albariño, there’s a pairing that enhances the experience. Desserts lean playful but polished — brûlées, tarts, and confections that echo the restaurant’s ethos of balancing tradition with imagination. At the helm is Chef Michael Lugo, whose passion for flavor, presentation, and hospitality brings every plate to life. His global perspective and artistic sensibility ensure that Michael’s is not just a meal — it’s a culinary journey that lingers long after the last bite.
Prohibition Kitchen
When Prohibition came to its end in 1933, the flappers, speakeasies, and bootleggers never lost their novelty and have since inspired the atmosphere at Prohibition Kitchen on St. George Street in the heart of downtown St. Augustine. PK is a testament to the era in the innovative menu, and vintage, industrial style interior. The two-story dining room and bar were previously the Genovar Theater. The 400-year-old heart of pine ceiling boards have been repurposed for the booths and tables, paying homage to the roots of the location. Guests engage in a social ballet, leaning on the longest bar in the city, and crowd together where they can all sway closely as a local band or musician serves as the rotating nightly entertainment from 6-9pm, and the 10pm-1am set on Fridays and Saturdays. Unique starters like a giant German-style pretzel or regional cheeses and garnishes in a charcuterie set the tone for an original menu mixing gastropub with modern twists. The PK Signature Burger announces its title with a seared “PK” on the top of a fluffy brioche bun, sandwiching the house blend of short rib, brisket, sirloin, smoked bacon red onion jam, fried egg, and red dragon cheese. The specialty Maine Lobster Roll, is known to be generous in its portions of 100% wild-caught Maine lobster, with Old Bay, shallots, celery, and a spread of lemon mayonnaise served on a toasted white roll. The renowned Bananas Foster handspun milkshake with Madi Rum gives the classic dessert an entirely new meaning.
Harvest & Reel
Steps from the surf, under swaying palms and soft pink sunsets, Harvest & Reel delivers a fully immersive coastal experience. Tucked inside Embassy Suites St. Augustine Beach Oceanfront Resort, the restaurant welcomes guests with driftwood-toned interiors, and a modern open kitchen layout, creating a gentle hum from the workspace that fills the dining area. Gentle blues and overhead lighting elevate the room’s atmosphere. Plates arrive thoughtfully arranged, like the Tower of Duchess Potatoes. A bed of fried eggplant and tomato is laid under a tower of whipped russet potatoes, layered with a collection of mozzarella, boursin, and burrata cheeses. Each dish tells a story of the sea, of nearby farms, of culinary precision. Outdoors, the Rhum Bar echoes coastal charm. Glasses clink under string lights as bartenders craft cocktails with fresh herbs, house infusions, and a generous pour of island spirit. A highlight among the entrées, the Shrimp Pil Pil gives jumbo shrimp a new name. The fresh shellfish rests in a pool of harissa-infused tomato sauce, vermicelli, and olive oil. The dessert menu signs off every meal with a delicately rich bite. A plate of intentionally spread chocolate truffles satisfies every sweet tooth. The Harvest & Reel doesn’t rush. It invites guests to pause, to savor. Here, meals stretch into moments, courses flow like conversation, and each bite is a reason to stay just a
little longer. It’s a place where the ocean meets
the plate, and every detail shines.
Cookiebird Ice Cream Bar
Tucked along the sunny stretch of historic San Marco Avenue, Cookiebird Ice Cream Bar is serving up something extraordinary. Behind the colorful uptown storefront, art is being made in the form of eye-catching soft serve ice cream. As cute as it is delicious, every swirl is a delightful experience contrasting cold and creamy premium ice cream against warm, buttery brioche buns or crisp, premium waffle cones infused with flavors like matcha, lavender, and birthday cake. The presentation is bold. The textures are intentional. Each creation feels composed, as opposed to assembled, and the soft serve itself is rich, dense, and clean on the palate. Classic vanilla and chocolate are always on the menu, while rotating flavors like black raspberry, caramel banana, and cookies ‘n cream keep things exciting. Sauces like pistachio, marshmallow, and chocolate are drizzled with precision to balance rather than overwhelm. Toppings range from Biscoff crumble to locally made preserves to naturally dyed sprinkles and praline pecans that deliver color without compromise. The milk bun, Cookiebird’s signature brioche ice cream sandwich is an experience of its own. Lightly warmed and topped with a dusting of powdered sugar, the bun wraps around soft serve like a warm hug, creating a sensory contrast that lingers. This single item captures what sets Cookiebird apart: restraint, intention, and a commitment to perfecting presentation. It’s not just dessert; it’s design, and every element, from the retro soda-shop atmosphere to the chromatic selection of flavored cones and toppings, elevates the soft serve tradition through craftsmanship and imagination.