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Rose's Lime

Will take a walk past Ana Sortun's this afternoon to see if its made its way onto the menu yet.


Traditionally, farmers have separated the surplus male calves from their moms and shipped them off to veal Valhalla just days after taking their first wobbly steps.

Dangle that participle!

"Rosé veal" is popular in the UK, where crate veal is practically illegal.


That's funny - I read that article and had the same thought about his "Cambridge customers." To me, it meant, "this is for people who will spend a lot of money to assuage their guilt about eating baby cow!" Which, you know, I hate to admit, I would. Because I don't mind eating a dead animal, as long as it wasn't tortured first. 02140, indeed.


You might want to stop parsing people’s words long enough to sample Azuluna veal. I attended the August 24 tasting at Oleana, which featured veal carpaccio, grilled veal chops, and veal timbales. The Azuluna carpaccio was pink and buttery soft, yet pushed back ever so gently to the bite. And it had FLAVOR, real flavor the way veal, I imagine, is truly supposed to taste but never has before – at least not in my mouth. The same was true of the Azuluna veal chop: the flavor was like nothing I’d ever tasted. And this poses a real challenge in trying to find the words to describe it (hence the fallback of so many people on the less-than-satisfactory ‘unique’). Some people around me described it as a bit “beefy” for lack of a better word. That’s much too strong a word to characterize it. It was, well, vealy. Delicate yet distinctive. It was acoustic guitar, with an ever-so-slight hint of flamenco. It was rosy Renoir, with a hint of Gauguin. It was moist, tender, and with that same gentle push-back to the chew. And now for the Azuluna timbales. All anyone at the table could say was, “Oh my gosh.” Ana Sortun’s exquisite approach to a braising cut brought out the most indescribably mouth-filling flavor of veal I’ve ever tasted. She typically uses this cut in an Azuluna veal tajine. I can’t wait to go back and try it. (Oh, and did I mention the deviled Azuluna eggs?)

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