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Bosk Restaurant Review: Bosk is located within the Shangri-La Hotel Toronto, and it's right at home given its Asian-inspired motif. Diners pass the intimate hotel lobby bar before entering the stylish restaurant, which has wraparound corner windows that lend airy, expansive appeal. Created by chef Jean Paul Lourdes, who passed the helm to chef Damon Campbell shortly after opening, the menu retains its exotic and eclectic mix of international flavors. Service begins with complimentary brioche with lemon aïoli, and bottomless house mineral water poured from an oversize, glass-spouted flugelhorn. Guests can order à la carte or settle on one of the prix-fixe options. The menu is heavy on meat and seafood dishes, and it can be esoteric, so a bit of explanation may be required. From the eclectic ingredients come specialties like bracing citrus flake crudo and seared scallops. Among main courses, look to Canadian-sourced fare, such as Alaskan sable fish, roasted duck breast and Prime beef. Vegetarians have a sole selection: parsnip agnolotti. An illuminated wall of wine showcases a sampling of the 300-plus bottles available; the indecisive can take comfort knowing menu items indicate suggested wine pairings. An outdoor street patio puts you front and center with the movers and shakers of the financial district.