Cuisine:

• Sea food
• Steak House
• Homestyle
• Eclectic
• Diner
• Fine Dining
• Bar

No. VI Chop House and Lobster Bar Description:
This emporium of Prime beef and topnotch seafood certainly ranks among the best in town. We like the house specialty steak au poivre, a 14-ounce New York cut rubbed with Tellicherry pepper and roasted with Cognac and porcini mushrooms. Others to try include char-grilled Tasmanian salmon, and sashimi-grade ahi with ponzu sauce and grilled pineapple. Accompaniments include Lyonnaise potatoes and house-made onion rings. A platter of chilled lobster, fresh oysters and jumbo prawns is a popular combination to be shared by two. The bar is stocked with single malt scotches, Cognac, grappa and port, as well as a notable selection of wines listed from lightest to most full-bodied. Madeline Triffon, the master sommelier, chooses the wines here and at other Matt Prentice restaurants.


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