Burgers and beer. Oysters and champagne. Italian sandwiches and aguas frescas? Sure, “fresh waters” crafted with water, sugar and either fruit, grains and flowers are more likely to accompany tacos or pupusas. Not that I minded the Tangerine Grapefruit Ginger Agua Fresca ($4) with my meatball sandwich at Tione’s on Main. In fact, this was one of the best aguas I’ve had recently, with a sweet-tart citrus pop and spicy kick.

Tione’s on Main chef Christian Page debuted this sandwich, pasta and salad shop in downtown Los Angeles to start 2015. The space at the base of The Medallion mixed-use development features a dark grey and blonde wood color scheme. The space features a multitude of counter and communal seating options. Staffer Isabella Pedroli’s aguas frescas are market-driven and constantly change.