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Ben Benson’s echoes with laughter and clinking glasses. That joyous spirit might explain the number of regulars who’ve consumed tons of 16-ounce filets mignons (and who have been commemorated with wall-mounted brass plates). Start with palate-cleansing bluepoints if they’re available. When choosing a cut of beef, you really can’t go wrong. Try a T-bone or a tenderloin; you’ll have some left over to bring home. Creamed spinach is a bit of a cliché with steak, but we haven’t found many batches this good.