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, but I sure didn’t mind 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.

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, a multiple of counter and communal seating options, and staffer Isabella Pedroli’s aguas frescas, which are market-driven and constantly change.