Five cooked dishes and one cooked side will join The Cider Press Café's lineup of raw plant-based dishes next week.

The downtown St. Pete restaurant, known for being a traditionally raw vegan destination that doesn't cook anything over 117 degrees since opening locally in 2015, will debut these fresh additions on its summer menu June 21.

Executive chef and owner Johan Everstijn says the idea is to accommodate a wider range of eaters.

"We want to appeal to those diners that may be intimidated by an entirely raw menu," Everstijn said in a statement. "The beauty of plant-based modernist cuisine is that it caters to all types of palates, and we are hoping that the addition of cooked dishes to our menu will show people that."

Served throughout the summer, new items are the Cuban Jack, Banh Mi Jack and BBQ Jack (which all feature jackfruit), plus a Cuban platter (jackfruit ropa vieja, red beans and rice, avocado) and black beans 'n' rice.

Raw offerings such as cheese enchiladas, rainbow spring rolls, watermelon gazpacho and barbecue nut loaf will also be included on the summer menu, alongside popular dishes like the Buffalo Bites and pad Thai.

This article appears in Jun 9-16, 2016.