AMPM Café Apéro runs on a schedule that changes with the day. Mornings, it's espresso and allongés, matcha and hojicha lattes, bagels with cream cheese and a breakfast sandwich finished with spiced honey. Midday, the counter turns to sandwiches—jambon-beurre on baguette, a croissant with ham and Mornay, mortadelle and burrata on miche with roasted peach—plus soup, salads and yogurt bowls. Weekends bring brunch. Early evening, the room works as a buvette: wine, cocktails and small plates. The project comes from the team behind La Part des Anges, the restaurant at the Distillerie de Montréal, and the menu shifts with the seasons and whichever Quebec producers the kitchen is working with.