My "standard" Enkel uses T-58. Why? Because it's super cheap, and does the job. If you ferment it cool you'll get something close to a Leffe-type flavor.If I had to pick a liquid strain, I'd go with the Ardennes.
I'm a big fan of Wyeast 3522 Ardennes. Basic Brewing Radio had an episode a while back where they compared a bunch of Belgian yeast strains, and the 3522 really stood out. If you're going to NHC, I'll have my Belgian Pale, Monk's Drool, at the hospitality suite right before Club Night:http://www.seattleproper.com/nhc-2012/nhc-beer-list