Call Tim he will take great care of you. VEAL Veal is omnipresent on New Orleans menus. Only Asian restaurants seem to lack it. Veal is a featured ingredient in Italian restaurants in particular, but French places also seem to find it essential. It's widespread throughout the entire spectrum of American restaurants, including Creole and Cajun establishments.
Veal carries political baggage.
We have all been subjected to the reports of horrible conditions under which veal calves allegedly are raised. The good news is that all that exposure brought a great diminution of the admittedly unconscionable practices of what was always a minority of veal producers. The very best veal is at the center of this controversy. Most ballyhooed by the big-deal chefs these days are the cuts used to make steaks. Not coincidentally, this is veal at its most expensive.