Let’s go Downtown. Within Austin’s two most elegant blocks is Louie’s 106, a Mediterranean Restaurant and Tapas Bar, where urban hustle and bustle translate into a lively drinking and dining experience. This redo of the Littlefield Building, c.1910, is neither a musty mausoleum nor a cold, chrome and glass box. It is alive with deep colors, warm with whimsical art, and filled with texture and pattern, from the marbled floor to the glowing alabaster light fixtures. This award-winning interior design is as inviting as the aromas that waft from the grill.

Etched glass panels surround the bar area which includes a few intimate booths. There, along with our drinks, we ordered from the tapas menu. “Tapas” are a Spanish tradition that began many years ago. Bar-keepers would put a piece of bread over the top of a wine glass in order to keep the flies away. The regular customers began eating the bread, and the custom of “tapas” began. These small dishes of savory tidbits can be hors d’oeuvre or light dinner; before or after the theater, this demi-meal is most appealing. But, however it fits into your schedule, it is wonderful to have an extensive bar-food menu. We particularly enjoyed the Meatballs with olive-rich Puttanesca sauce and the Grilled Asparagus with Roasted Chili Aioli.

My friend and I moved down into the main part of the restaurant for dinner, where I continued the bar experience with a “Flight” of wine. I choose the “Unique” Red group and was liberally poured my three 2oz. glasses of wine: Renzo Masi Ruffino Chianti Classico Reserva, Bodega Norton Reserve Malbec, and Masi Modello Valpolicello. I thoroughly enjoyed comparing, contrasting, and tasting them. At this point we decided to order an appetizer of the Prince Edward Island mussels in Dijonnaise sauce. Delicate as mussels are, I thought the red wines would over-power them, but the Dijonnaise sauce was piquant enough to stand right up to them.

My friend, the bread lover, concentrated on the chewy, white loaf dipped in olive oil that came with a choice of herbal garnishes. The waiter brought a second. By this time the room was full of chattering people, and this was on a random, rainy Tuesday night. People know a congenial place when they see it.

The specials sounded lovely, but we decided to stick to the regular menu. I ordered the Original Baby Louie’s “Hot and Crunchy Trout,” and my friend ordered the 8oz. Tenderloin Fillet. Louie’s 106 orders only “Certified Black Angus Beef.” I finished the wines and stuck to water, awaiting my trout.

I think it is fun to watch the chefs at work behind the grill. And here they have a very tightly organized and observant cooking line. All of the food that came out was beautiful, with many garnishes and much care. When our entrees arrived, we were overwhelmed with the generous portions. I had substituted the grilled vegetables for the pecan rice, so the trout filets were artfully arranged on a bed of jullianned squashes, carrots, onions and more. The coating for the fish is almonds and cornflakes, making it light and substantively. The aioli on the side ratcheted up the heat, so it really was hot and crunchy. The trout was moist, flavorful, very nicely handled.

The fillet was stuffed with crab meat, cheese, and corn and sauced with poblano béarnaise and a green peppercorn, cognac demiglace. Rich. Really, really rich and heavenly. Don’t hesitate to order it rare. Each meat entrée came with two sides. We both chose creamed spinach and more grilled asparagus. I thought the spinach was exceptional. It was fresh and very lightly creamed, which deftly countered spinach’s inherently strong quality.

The broad menu makes Louie’s 106 an excellent choice of restaurant if you have a group with varying tastes. There are plenty of choices to make a vegetarian happy and plenty of other options for the chili-heat addicts. And speaking of groups, they have four downstairs rooms for groups from 10 to 60. I can’t think of a better place for an office gang or convention group to dine. The wait staff was observant and helpful in this mahogany-pillared, hospitable space.

Chef Norbert Brandt’s parting words were, “Enjoy life and enjoy food.” In the historic heart of the city, go grab a table at Louie’s 106 and feel the pulse of downtown Austin.