"WE TRY TO DO AS MUCH FROM SCRATCH COOKING AS POSSIBLE, SO WE CAN TELL PEOPLE EXACTLY WHAT THE INGREDIENTS ARE IN OUR FOOD.”
think our food offerings are unique because of the combination of experiences we have as a team in our kitchen. My cooks have a long list of experiences that provide us with the knowledge and ability to prepare a wide variety of cuisines,” said Kenney. At Purple Olive, options abound. Rather than choosing from a set menu, if they so choose, diners can mix and match from the Chef’s Grill selections and build their own dinner entirely—be it Herb Rubbed Tofu with Ginger Soy Sauce or Duck Breast in Blue Cheese Garlic Butter, served with a choice of sides, such as Kale with Garlic and Golden Raisins or Potato and Vidalia Onion Gratin. “We try to incorporate menu items for all people. We know dining out is hard when there are different diets going out to eat. At Purple Olive, diners can expect to order and enjoy a steak, tofu, and fish entrée all in one spot,” said Kenney. In addition to a full dinner menu with options ranging from plant-based to carnivore,
Prior to opening, Kenney traveled to Italy with his family during olive and grape season. During this trip, while dining at a series of unpretentious and authentic, family-owned restaurants, the concept for the eatery took its form, and the name “Purple Olive” was decided.
Purple Olive offers a Gluten-Free menu. And if you opt for an early dinner, you are granted access to a special Early Bird menu available nightly. Along with the intimate brick-and-mortar restaurant on the island, with the help of a catering operation, Purple Olive is able to host guests’ special moments beyond the bistro, and by doing so, has only continued to build upon its strong reputation within the community. Going forward, Kenney’s outlook includes maintaining the high quality he has set for Purple Olive, and remaining inspired. Ultimately Purple Olive doesn’t just tell his
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own culinary story, it tells the story of food from around the world. It’s only natural Kenney continues to seek inspiration everywhere he goes, be it another country, or simply having a bite of a home-cooked meal, close to home. “I am inspired by traveling—seeing how other people interpret food,” he said. “Still, I am most commonly inspired by home cooks making do with limited resources to provide for themselves and their families.”
Seaside Plaza, 4255 A1A South www.purple-olive.com
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