How did a two-person restaurant with no kitchen staff become one of the most celebrated dining establishments in North America?
Edulis is a tiny, side-street restaurant in Toronto with no staff in the kitchen, just the two owner-chefs, Tobey Nemeth and Michael Caballo. Together they plan, prep, and cook every dish themselves, ordering just enough food for the week, whatever is in season and at its absolute peak.
It’s an intimate operation that has earned a Michelin star and a unique place in Canadian hearts, every table snapped up in minutes when the monthly reservation window opens. As of today, it’s ranked 25 on the 2026 list of North America’s 50 Best Restaurants. For its legions of fans, Edulis is more than a place to eat; it’s a beloved national treasure.
Because it’s a two-person operation, they can’t take time off for things like, say, a trip to New Orleans for the unveiling of a new restaurant list. While fun, a trip like that would mean closing up shop for a week. They appreciate all the accolades, but they’ve got a restaurant to run.
In this episode of OPEN, we start the day early in the restaurant kitchen as the two chef-owners receive fresh produce from farmers and foragers, plan the menu and prep for the evening ahead.
