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(September 28, 2007) Louie's 106 has been at 106 E. 6th St. since 1992. The brainchild of Joe Elminger and Chef Norbert Brand, this Mediterranean Grille and Tapas bar evolved from the former Louie B's down the street and has been a beacon of good taste and creativity in the downtown area. It's comfortably and tastefully appointed and exudes a sense of quiet civility.

Over the years, the torch has been passed to executive chef Frank Bellino and I am buzzed about his work.

The appetizers at Louie's 106 represent an engaging mix of sophistication and flat-out great taste. Let's begin with the Escargots which are sautéed in garlic and white wine and served with herb walnut butter. The first bite says it all as the tender snail; garlic and butter wash over your palate. Wow! Best of all is the final act of dipping the fresh sourdough bread into the little cups that contained the escargots and soaking up the last of the wonderful flavors. I am equally smitten with the Prince Edward Island Mussels. They are sinfully plump and fresh and wonderfully tasty. Get the dijonnaise sauce which stirs things up a bit and you will thank me. And Louie's 106 makes a Calamari to be reckoned with. The batter is simple and tasty and the roasted red pepper rouille and the savory garlic aioli offer irresistible dipping sauces. The calamari is very fresh with a softer texture making for a delightfully delectable dish. And you've simply to try the Three Cheese Raviolies. The appeal of this dish is the mélange of smoked ham, English peas, and cream complemented by an aromatic tomato basil sauce. The pasta is of course, al dente, and beautifully presented.

The entrees at Louie's 106 exhibit a variety of preparations and flavors that will appeal to the most discriminating diners. Yet every dish is approachable: no pretense here. The Seafood Risotto blends sautéed shrimp, mussels, calamari and scallops with a lovely broth of white wine and asiago cheese. I love this dish. Those who prefer their risotto a bit on the drier side may not appreciate this but I'm a fan of the dead-on flavors and textures. I also enjoy the Pan Sautéed Veal Scaloppini. Aside from the exquisite veal, the pairings in this dish are remarkable: the crab meat salad with hollandaise and the truffle oil mushroom risotto are so rich and compatible that it all seems to blend into one effortlessly delicious taste experience. And the 12 Oz. Black Angus New York Strip Steak crackles with flavor from the cracked black pepper and caramelized garlic butter topping. One might think that the Green Peppercorn Cognac Demiglace might conflict: but the two work beautifully together. The steak was tender and laden with intriguing flavors.

Louie's 106 may be thought of by some as a business-dining type of restaurant. And that is certainly one function: but there are many more. It accommodates a wide range of Austin diners (we saw a lot of couples the last night we were there) who have one common denominator: they are as passionate about eating good food as a restaurant like Louie's 106 is about preparing it.

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