If there is one criticism of Whistler’s superb and eclectic dining scene, it is the lack of intimate rooms. Everything’s big here, from 8,000-plus skiable acres to après-ski bars that can always make room for one more. Bar Oso traverses in the opposite direction, presenting a cozy space with only barstools and a few high tables. Oso's tapas menu offers diverse charcuterie boards, dried Jamón Ibérico de Bellota, and delightful shared plates of wild scallop crudo, caviar, and beef tartare, among other fare cured and crafted by Madrid-raised chef Jorge Muñoz Santos. Barman Jason Redmond’s concoctions like the Sea to Sky Spritz and a bevy of well-crafted gin and tonic titles add to the afterglow.