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THIS RESTAURANT IS CLOSED Louie's 106 Restaurant Review: More than two decades after its opening, Louie's still reels in corporate VIPs, boisterous twenty-somethings and discriminating diners for both lunch and dinner. The tiered, wood-trimmed dining room retains its sophisticated cachet, appropriate for the artfully plated tapas and appetizers like the sautéed blue crab fingers, duck liver pâté or the escargots with walnut-herb butter. For a light lunch, we recommend the zesty gazpacho soup or the crispy soft shell crab on mizuna with Champagne vinaigrette. Standout entrées include Moroccan spiced pork tenderloin, the legendary paella or the “hot and crunchy” trout with mango chutney sambal. At cocktail hour, we sip to the sounds of the resident pianist or decompress in the handsome cigar room. The wine list boasts over 300 labels and features a number of flights.