Keeping them in the basement until they need to be cooled for drinking works for me. In fact, I'll just drink them at basement temperature.
One interesting thing I noticed about how beers condition:
I'm going with a schedule that's two weeks of carbing at fermenting temp, then down in the basement (50 degrees) for further conditioning and storage. After a week in the basement (three weeks after bottling), I put a few beers from my last batch in the fridge to take to a party. I didn't use a secondary with this beer and it was still pretty cloudy when it was bottled. As expected, after going in the fridge they developed a fair amount of chill haze. One of the beers stayed in the fridge for a couple more weeks, and did eventually clear up, for the most part. I grabbed some more beers that had spent those same two weeks in the basement and put them in the fridge as well. I was kinda surprised to see that the beers that had spent a longer time in the basement not only never developed chill haze, but remained clearer than the beer that had been in the fridge for those two weeks.
Chris