| rev:text
| - I came here on NYE (Dec. 31, 2014) with one another.
I had called ahead two days prior as I was having difficulty booking online. I had explained to the lady on the phone that we were guests staying at the Shangri-la hotel and that I was having difficulty booking. She took my name and penciled us in for 5:30pm on Dec. 31, 2014.
When we arrived for our reservation at 5:30pm, but it seemed like the hostess that I had spoken to two days prior did not record the actual reservation. I explained to the hostess what had happened over the phone, but she was unable to find it. She searched frantically before pulled another worker to do the same. The manager came by and she explained the situation. He then asked me to repeat the details and searched the same screen that the original hostess had searched. After a few minutes, they decided to get us a table, more off to the side, in a little alley-ish portion of the restaurant. Whatever, no biggie.
We tried the NYE early dinner menu (~5:30pm) with the wine pairings (179.00/person without tax/gratuities). Our total bill was nearly $500.00 with tax and tip. If you're looking for a dinner where you really want to "go big" or "spurge", then this is definitely it. Although, having been to another upscale restaurant similar to BOSK the night before, my overall rating is a bit biased, as it totally outweighed BOSK on every platform.
I can definitely say that the wine pairings that they chose for each course were absolutely exquisite. We tried many different things: caviar donuts, lobster gnocchi, roasted Ontario venison loin, and this chocolate-based dish they called "sweet ending".
The caviar donut wasn't really my cup of tea. I don't really have much to say about it. They coated it in different things, but it wasn't really anything that complimented the taste.
The lobster gnocchi was absolutely fantastic. I like lobster, though it isn't usually my first choice when I go out to eat. I can definitely say that I now have a new found love for lobster.
The roasted Ontario venison loin was also very good. The gravy/sauce was a bit bland for such a large hunk of meat. Take a sip of the wine first before you try it to give the food a bit of a kick.
Sweet endings weren't too sweet - which is nice for those who aren't huge sugar fans.
If there's anything I can say about the menu: when coming to BOSK, come with an open mind. Note that if you're not a fan of seafood, this place may not be for you, as it heavily surrounded by Asian Canadian influence.
The service otherwise was fantastic - with each course, the presentation of what you are eating was nicely done. With each wine and course, we got a little bit of information about what were eating/drinking, as well as where it came from.
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