Veal has been my favorite meat since day one but it is not available in most restaurants in Houston.
LOVE veal. But my preference is for the classic veal chop, and that is a
rara avis in the politically correct San Francisco Bay Area [grin]. Most of what I see are very occasional menu specials, and then it's more baby beef than decent veal.
The only restaurant we know of that always has it on the menu, and the quality is excellent, is
Il Cortile in downtown Paso Robles. Paso Robles and its Pinot Noir wines became famous from the 2004 movie "Sideways". It's a lovely area but a very long drive no matter if you're coming from the SF Bay Area or LA. For us it's a full hour south of Monterey/Carmel (which themselves are a 2-hr drive in non-commute traffic).
We do see veal osso buco a little more often, although restaurants seem to have lost the concept of marrow spoons somewhere. We have flummoxed several restaurants' waitstaff by asking for one! I finally gave up and bought a pair from Amazon, LOL.
And of course, there is no way to make a great French onion soup without veal stock. Beef stock simply does not match up to it. Beef's flavor is sweet and coarse, compared to the delicacy and mouthfeel of veal stock.