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Montréal smoked meat (viande fumée) is brisket that has been dry-rubbed in a blend of black pepper, coriander, garlic, and paprika, wet-brined or dry-cured for 7–10 days, then hot-smoked for 8–10 hours to an internal temperature of 65–70°C. It is served hand-sliced (never machine-sliced — the handcut variation in thickness is part of the texture) on Jewish rye with yellow mustard. Compared to New York pastrami: pastrami uses navel plate (fattier) and is typically steamed to finish; Montréal smoked meat uses brisket and is exclusively smoked. The Montréal version is fattier in the centre cut (the 'medium' fat level) and spicier in the rub. Schwartz's (3895 Blvd Saint-Laurent) has served the same recipe since 1928; the deli was saved from redevelopment by a consortium including Céline Dion.

June through September is the optimal window: temperatures are 22–28°C, the outdoor festival season is in full force (Jazz Festival, late June–July, the largest jazz festival in the world with 3,000 concerts and 2 million attendees; Just for Laughs comedy festival, July; Osheaga music festival, August), and the terrace restaurant culture — Montréal has 7,000+ licensed outdoor terrasses, the highest density per capita in North America — is fully operational. Winter (December–March) brings genuine cold (−15 to −25°C wind chill), but Montréal's underground city (RÉSO, 32 km of tunnels) allows daily life to continue without surfacing. The Montréal en Lumière winter festival (February) and Igloofest (outdoor DJ festival on the Old Port in January, −15°C, considered one of the world's most extreme music festivals) are winter-specific draws.

The Montréal bagel (from the Eastern European Jewish immigrant tradition established in the early 20th century) differs from the New York bagel in three fundamental ways: it is smaller and denser; it is boiled in honey-water (giving it a slightly sweet exterior); and it is baked in a wood-fired oven rather than a gas oven — the wood fire gives irregular browning and a distinct char note. Montréal bagels come in only two varieties at the traditional bakeries: sesame and poppy. They are eaten the same day (unlike New York bagels, they don't keep well). St-Viateur Bagel (1957, 24 hours, wood oven always lit) and Fairmount Bagel (1919, the oldest operating bagel bakery in Canada) are the institutions — the debate between which is better is Montréal's version of Chicago vs. New York deep-dish.

French is the official language of Québec province and the primary language of daily life in Montréal — street signs, government services, and most commercial signage are French-only by law (Bill 101, 1977). However, Montréal is a bilingual city in practice: English is widely spoken in tourism, hospitality, and the large Anglophone community of the West Island and the Plateau. Most servers, hotel staff, and shop employees in tourist areas speak fluent English. The local etiquette: greet people in French first ('Bonjour') — this is genuinely appreciated and not just performative. In the Mile End and Plateau neighbourhoods, French is the dominant language. In the Old Port, both languages alternate. Learning five French words ('bonjour,' 'merci,' 's'il vous plaît,' 'excusez-moi,' 'l'addition s'il vous plaît') will noticeably improve your reception.

Poutine is French-Canadian in origin (invented in rural Québec in the late 1950s) and consists of three mandatory components: French fries (thick-cut, ideally double-fried for a crispy exterior), fresh cheese curds (not melted cheese, not shredded — the white curd squeaks against the teeth when fresh, a key quality indicator), and hot brown gravy poured over both. The heat from the gravy partially melts the curds without dissolving them. La Banquise (994 Rue Rachel E, open 24 hours, USD 12–18, 25+ variations including smoked meat poutine, pulled pork poutine, and vegetarian versions) is the Montréal institution — there is always a queue after midnight. For the most classical version: Ma Poule Mouillée on Rue Rachel or Chez Claudette (351 Ave Laurier E). Avoid tourist-trap poutine on Rue Sainte-Catherine — the curds at La Banquise are genuinely fresh.