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It's a long price for oysters to be good in September..it could happen but you'd need a couple of cold fronts. It is a common sight for folks to pack an oyster bar after the first cold snap but the oysters they are eating were harvested days before..need to let the waters cool and then the oysters start to get good.
Key to your veal chop is how thick they slice it. I've never had the Comander's one but have never recoiled from Galatoire's...cannot think where else I've had one---I guess Ruth's CHris on occasion. At Galatoire's they will give you any sauce you can think of or devise. I like garlic/mushroom myself...
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