Tione’s on Main, an Italian restaurant and deli, opening in downtown L.A.

Inspired by East Coast delis and red sauce Italian restaurants, Tione’s on Main, part of the Medallion development in the Old Bank District of downtown L.A., will open its doors on Monday for lunch service.

Tione’s is a tribute from Executive Chef Christian Page to the food he ate growing up in Stamford, Conn. Page is currently the executive chef of Cassell’s Hamburgers and co-owner of Willy B’s hot sauce company, and formerly of Short Order in the Original Farmer’s Market.

Chef Isabella Pedroli, who has cooked at Angelini Osteria and Bestia, will be helming the kitchen and making fresh pasta daily.

According to Page, Tione’s will serve the kind of classic dishes once found on Arthur Avenue in the Bronx, in New Haven and in Brooklyn.

“When the Italians first came over, a lot of the ingredients they used back home were not available. So they started making up things here. It’s that food I grew up eating. I am not Italian, but where I grew up, that’s what everybody ate,” Page said.

All pastas are made in-house. There are only about five ingredients in Tione’s classic red sauce, made with Alta Cucina tomatoes; that mother sauce then gets built on for other dishes. The menu includes tagliatelle with lamb ragout, confit cherry tomatoes and pesto, as well as a classic carbonara with black pepper spaghetti. Pedroli fills her brightly colored beet pasta dough with ricotta, feta, beet greens and a Chino Valley Ranch egg yolk, and tops it with beets, dill and walnuts.

The menu also features cold-cuts sandwiches and meatball parmigiana. Additional sandwich options will include some California-produce-focused options. “We have a vegetable sandwich, which is sort of a vegetable terrine turned into a sandwich,” Page said.

Carmello Sorge at Pane Pane in North Hollywood makes their sandwich bread, including Italian-style peasant breads, sesame crusted hoagie rolls and Kaiser rolls, which are all vegan.

For meats, Page and Pedroli will take their time to develop a salumi program. They’re making mortadella and a capicola cotto. The Bogie Italian cold-cuts sandwich is piled high with copa cotto, salami cotto, salame Toscano, provolone and shredded lettuce with some mufaletta-style spread and oregano vinaigrette.

Desserts are by Elia Aboumrad and include Italian-style marscarpone cheesecake, cannolis, biscotti and a basket filled with black and white cookies.

The retail shelves display a selection of section fish, tomatoes, olive oil and artichokes, as well as Page and Willy Barling’s own products of Willy B’s fermented hot sauces and sauerkraut. They will also be selling fresh pastas made in-house, deli meats and cheese to go.

The space was designed by Brian Wickersham and Jeremy Fletcher of AUX Architecture, with furniture and interior elements by Jeremy Williams of District Millworks. Wood-topped metal stools line a long counter where Tione’s will be serving Verve cold brew coffee, kefir, and kombucha on tap. Plugs have been installed by the stools so power-lunching customers can recharge their phones.

Largely visible from Main Street, the restaurant’s dining area and outdoor patio will also serve as a gateway to the larger Medallion development, where a community gathering space is being developed. The Medallion will be home to a permanent farmers market, beer garden and a diverse selection of restaurants.

Tione’s will open for lunch on Feb. 9, with dinner service and a full bar to follow in the coming months.

Tione’s on Main: 334 S. Main St., Los Angeles, tionesonmain.com.