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THIS RESTAURANT HAS CHANGED LOCATIONS No. VI Chop House & Lobster Bar Restaurant Review: This plush 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, house-made onion rings and fried corn made from the family recipe of chef Jim Barnett. Some people enjoy dining in the lobster bar with leather seating as well as the cigar bar (the air filtration system manages to whisk away the smoke to hardly a trace). 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.