"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 otherfare 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 andtonic titles add tothe afterglow."