Veal Chop Tchoupitoulas @ Commander's Palace
It's a thick Colorado veal chop of stellar merit, grilled over a wood fire and napped with a sauce with both sweet and spicy qualities. My description is based on the Golden Age (1980s) version of the dish, which then and now is constantly in flux. Beyond that, the dish enters and leaves the menu. It is a lucky day for you when it's on. And for me. I was there last night (July 29), and there it was. Because of the pepper level, it's tough to make a wine pairing with this (I recommend a Sangiovese). When Commander's second cookbook came out, it claimed that because I keep writing about the veal chop, they can't take it off the menu. Which is one of the reasons I write about it today: to keep it going.
