Culina had Grilled French Veal with Caper Butter & Lemon Sauce (&45++) as the special on the night that I was there, and it sounded veal-ly, veally appealing. Thus, I ordered that as my entrée without much hesitation.

The three tremendously tender veal medallions are stunningly savory and were grilled to a magnificent medium rare with those gorgeous grill marks on the surface. Every bite was just a divine, succulent mashup of the meaty juices of the veal, the sensational seasoning, and the sharp, salty and rich caper butter that glazes the medallions. Don't forget to give the veal a dip in the zesty lemon sauce to keep your tastebuds alive and active.

The blackened carrots below were soft and sweet, and the roasted potatoes went wonderfully with the rich, buttery bone marrow hidden within the large bone on the plate. Protip: get a glass (or bottle) of 2014 St. Hallett Blackwell Shiraz to complement this dish and further heighten the heady hedonism of this dish.

This is veal good eatin', I'll tell you that right now.