Mark has focused on the “Fine Dining”, and that has already been on the decline since before Fabbrica was built. Per the Globe article, the company hasn’t been profitable since 2017. His push has always been premium product at premium prices. That may not jibe with post-pandemic economics. It certainly doesn’t with the mid-pandemics.
I think there's still a market there; once we get to the other side of the pandemic; but some of his extremes may require tempering.............he overspent on the decor in One.
Not that it doesn't look nice, but it could have looked just as good at 1/2 the price.
That commissary was moved to Yonge & Bloor due to (apparently) the larger kitchen. A friend of mine from my One days was (and still is) a Sous chef in the production kitchen. He was at Don Mills but all of that was moved to Y&B in 2019.
That makes no sense to me (not suggesting you're wrong). But that space is way too expensive to use that way.