A champagne cart rolls up to the table. Nestled in ice are six bottles. The waiter smoothly describes the pink Taittinger Comtes de Champagne, vintage 2004 Pol Roger and a Blue Mountain sparkling wine ($15) from Okanagan Valley that proves deliciously creamy. Welcome to dinner at Bosk, the Shangri-La Hotel Toronto restaurant where fine-dining fans find refuge.
Read the full article in Luxury Travel Magazine.