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Nov 6, 2011 11:54 AM

Best veal chop in San Diego?

Any thoughts? Thank you!

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  1. Donovan's.

    3 Replies
    1. re: cstr

      You know, I've always had decent service, but never a good meal at Donovan's. What am I missing?

      1. re: chetatkinsdiet

        Believe me, I frequent the place often, if you have an issue with any part of your meal please ask for the mgr. and voice your concern, it will be corrected. They want everyone to have a good experience.

        1. re: cstr

          The service has always been decent, not great, but decent. The food is always ok, but honestly better executed at the upper priced chain steakhouses. It's not bad, just never had anything there I'd consider great.

    2. I have never personally had the veal chop at Baci Ristorante, but have had a couple of their veal medallion and cutlet dishes which are excellent. I would suspect the veal chop would be equally good. They offer veal chops in two formats--Lamberti (with roasted garlic) and Milanesa.

      Baci Restaurant
      1955 West Morena Blvd, San Diego, CA 92110

      5 Replies
        1. re: foodiechick

          Never eaten at Manhattan's--do they have live music as well and what is the crowd (i.e. age range) there?...have always meant to check it out and still want to. Thanks

          1. re: El Chevere

            It is a real 70's-80's throw back atmosphere. Heavy Sinatra decor and music until the live music guy comes on around 8 on the weekends - encouraging sing along. Very corny, over-the-top, but fun. Crowd ranges from the old LJ regulars, to hotel guests, to well-dressed 30-something-year-old groups (very busy on Friday and Saturday nights). Excellent service. Stick with steaks and veal - heavy on the garlic.

            1. re: foodiechick

              I remember their table-side Caesar being well worth the money.

            2. re: El Chevere

              Age range skews older for sure.

              Cool spot though.

        2. My house....bone in rib chop, pounded, coated with oil and dipped in a mixture of fresh bread crumbs and grated parmesean, then carefully grilled.

          1. Seisels.

            Salt, pepper.

            Then off my grill.