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Abe & Louie's Restaurant Review: Don’t let pushy, weekend evening crowds and servers with short supplies of patience deter you from your main purpose in visiting this old-school Boston-based beefery-seafoodery. The USDA Prime steaks at this white-tablecloth venue really are tasty, due to being aged longer than most steakhouses these days (four to six weeks), on the bone for extra savor. Filet mignon is the eatery's signature, but we find the mushroom demi-glace distracting, and prefer the rich bone-in rib-eye. Also worthy is a rarity: a prime rib that really is Prime beef, and a rib rather than cheaper cut; go for the more flavorful double cut rather than boneless single cut, if you've got a friend to share it. Gargantuan shrimp cocktail and lobster salad served in the shell vie for numero uno starter status as do many of the sides, especially creamed spinach made with whole fresh leaves and mashed potatoes spiked with Great Hill blue cheese. And while Key lime pie may be the most popular made-in-house dessert, the imported colossal chocolate cake is seven layers of the kind of tall, dark and handsome we always did find irresistible.