The newest tenant in the Pizitz Food Hall will be a concept new not only to the hall but also to Birmingham: a healthy food concept with a special emphasis on raw fruits and vegetables.

But don't think the food at Bitty's Living Kitchen won't be accessible to an Alabama native: Chef-owner Kimberly Brock got her start in the food industry with a classic Southern restaurant.

Bitty's Living Kitchen will open in the REV Birmingham and Create Birmingham's Reveal Kitchen, which currently houses the Puerto Rican and tropical restaurant Tropicaleo. They're aiming for an August opening.

The restaurant will focus on healthy foods including granolas and fresh juices, like her "pinky swear" fresh pressed juice made from beets, pineapple, pears, ginger and limes. At a reception Wednesday, she featured mushroom lettuce wraps and an avocado toast, as well as a salad made with baby asparagus, tomatoes, purple onions, roasted corn, avocados and grilled bacon.

The food offerings will be friendly to a variety of diets, including vegetarian, vegan and gluten free.

Brock, a Birmingham native, graduated from Auburn University and worked in her family's business before going to culinary school at Johnson & Wales in Denver. She opened a classic Southern restaurant in the former home of Southern Progress off Lakeshore, but it got bid out by Aramark.

Shortly after that, Brock became a full-time caregiver for her parents. She enrolled in an online school for holistic nutrition. She started cooking with more fruits and vegetables at home, and within a year, her mother's diabetes went away.

"I wasn't trying to do it, it was just eating real foods," Brock said.

So she thought: she can do a restaurant with the delicious foods she loves, but healthier and with real foods.

Brock expects to be in the Reveal Kitchen for four to six months before opening her own brick and mortar place.

Reveal Kitchen gives culinary graduates of the REV and Create Birmingham's CO.STARTERS program a proof of concept opportunity before embarking on a permanent concept in the community.

"We were really looking for something to compliment what's in the Food Hall, and also someone who was qualified," REV Birmingham CEO David Fleming said.