Mayrik takes its name from the Armenian word for mother, and the restaurant on Bayview Avenue is built as a tribute to a mother’s kitchen. Aram Gabrielian heads the room with chef Sebouh Yacoubian in the kitchen, working from his Armenian mother’s recipe book with Greek and Lebanese touches. Expect mante with garlic yogurt, khorovats grilled meats, qarnabit roasted cauliflower, Ontario lamb chop karnoug, mezze and Plevres, and Anoush desserts from halva ice cream to kunafa. Brunch, lunch and dinner, with traditional Armenian coffee and house cocktails.