Well, what a shame. On my way to becoming a chef, several years ago, I cooked at a Bennigan's for about 2 weeks. I am so happy that I had the experience of working at a chain like this, as it gave me the motivation to be able to create food as opposed to simply heating it up and putting it on a plate.
Just in addition, I love a good beef carpachio, or a tartare, although I prefer a good tuna poke or tartare.