Relax, eat, and sip is the motto of Pure M­­­­artini Bar, a new downtown restaurant and lounge concept coming this September to the ground floor of Vantage, a 211-unit apartment building at 160 16th Street North. EJ Barkett of Barkett Realty represented the landlord and De’Vone Brownlee of Stofel and Associates Realty represented the tenant in the transaction.

Pure Martini’s menu will feature crafted dry cocktails and martinis paired with delicious tapas.

All nine drinks on the menu have been designed with a unique spin with selections like the Tequila Tini, Strawlito Mojito, Pure Crush, and the Sanibal Sangria.

Fresh, plant-based food is what’s on the menu at Freya’s Diner, a new restaurant opening this Saturday in the Grand Central District at 2462 Central Avenue. The space was formerly home to Lucy’s Vegan Corner, which permanently closed in April. Freya’s is the latest concept from Celine Duvoisin, who also owns the neighboring Valhalla Bakery, one of St. Pete’s most beloved vegan bakeries, and Valkyrie Donuts, which is set to debut nearby in a few short weeks.

Freya’s will be the perfect complement to Valhalla Bakery, taking the terms “fresh” and “plant-based” to a whole new level. A mid-sized garden bed on the right-hand side of the building will house herbs, microgreens, and veggies that will yield a harvest of produce to be incorporated into seasonal and year-round menu items. Most of the produce not grown in the side garden will be delivered the same day from local St. Pete distributors.

While world travelers are still waiting for the borders to open back up, St. Pete residents will soon be able to escape to Italy by visiting Jay & Luigi, a fast-casual Italian trattoria opening in July at 3201 4th Street North. The restaurant space was formerly home to Burger 21, and before that JusThai.

The pizzeria will focus on healthy and fresh ingredients highlighted by numerous plant-based options. They’ll offer two styles of pizza -- Pizza al Taglio, which is a Roman-style pizza, and a signature spin on New York-style pizza. Roman pizza has a light and airy crust thanks to a 72-hour fermentation and an extremely hydrated dough.