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Abe & Louie's Restaurant Review: The USDA Prime steaks at this white-tablecloth, old-school Boston-based beefery-seafooder are aged longer on the bone than at most steakhouses for extra savor. Filet mignon is the eatery's signature, but the rich bone-in rib-eye gives the filet a run for the money. Also worthy is a rarity: a prime rib that is true Prime beef, and a rib rather than a cheaper cut; go for the more flavorful double cut rather than boneless single cut, if you've got a friend to share it, with sides of creamed spinach and mashed potatoes spiked with blue cheese. Gargantuan shrimp cocktail and lobster salad served in the shell vie for starter status. Key lime pie may be the most popular made-in-house dessert but the imported seven layer chocolate cake is irresistible.