Freeland, a new dining venue located in Carmel, is bringing elevated Midwestern cuisine to the area with a unique twist. The restaurant is the vision of owner Tom Main, who previously showcased his hospitality expertise at Tinker Street. Located in “The Maples,” a beautifully restored historic home built in the 1840s, Freeland offers a dining experience that blends local history with culinary innovation. The home, once owned by Benjamin Chappell and later the Freeland family, adds a sense of nostalgia and community to the dining experience. The building’s charming history is honored throughout the space, even with the use of sourced vintage china, each piece telling its own story.
A Nod to Carmel’s Rich History
The Maples is not just any home; it holds a special place in Carmel’s history. Built by Benjamin Chappell, the property was once distinguished by its long lane lined with forty maple trees that Chappell himself planted. The house has since been beautifully restored to blend its original character with modern amenities. The name “Freeland” pays homage to the Freeland family, ensuring the history of the space is honored and remains an integral part of its future.
For Carmel residents, Freeland evokes a sense of nostalgia, while offering newcomers a chance to experience something unique — a dining experience far removed from the typical modern developments. The intimate setting and inviting atmosphere stand in contrast to larger, more commercialized spaces.
Creating Connections Through Dining
Tom Main’s vision for Freeland goes beyond just offering great food; he wants to create an environment that fosters connections. As Main reflects on his experience at Tinker Street, he emphasizes the importance of intimacy. “At Tinker Street, people come in as strangers and leave as friends,” he notes. It’s a sentiment he aims to replicate at Freeland. One key feature of this philosophy is the absence of televisions, ensuring that guests remain engaged in the experience and with one another without distractions.
Chef Matt Hamilton: A Culinary Mastermind
At the heart of Freeland’s culinary offerings is Executive Chef Matt Hamilton, whose extensive background includes work at renowned restaurants such as the two-Michelin-starred 42 Grams in Chicago. Hamilton brings his expertise in Southern European comfort food to Freeland, crafting a menu centered around Midwestern or “heritage” cuisine.
Hamilton’s diverse culinary journey began at a young age when he helped his parents run a custom food truck in the 1990s. He honed his skills in kitchens across the country, including organic farms and high-end restaurants, before becoming particularly passionate about sustainable sourcing. His time running a small bed and breakfast in Sitka, Alaska, solidified his commitment to working with fresh, locally-sourced ingredients. It was there that he forged close relationships with local fishermen and learned the importance of hyper-local sourcing, an approach that informs his culinary philosophy to this day.
Celebrating Midwestern Cuisine
When developing Freeland’s menu, Chef Hamilton dove deep into the history of Midwestern cuisine, which has often been overlooked in fine dining. His exploration led him to incorporate elements from the region’s immigrant influences, particularly from Germany, Poland, and the Eastern European and Black Sea regions. Key dishes highlight time-honored techniques such as fermentation, preservation, and dumpling-making.
The menu features classic Midwestern comfort foods like pierogies and casseroles, but with a modern twist that incorporates new ingredients and flavors. “We want to tell the story of Midwestern cuisine in an approachable and exciting way,” Hamilton explains. The restaurant’s focus on these comforting yet adventurous dishes invites guests to explore the culinary traditions that have shaped the region’s food culture.
Strong Local Partnerships
Freeland takes its commitment to local sourcing seriously. The restaurant works closely with Fields Market Garden, an urban farm located nearby, to ensure its menu is as fresh and seasonal as possible. Chef Hamilton collaborates with Kate Sexton, the urban farmer at Fields Market Garden, to align the restaurant’s seasonal menu with the farm’s planting schedule. This partnership enhances the restaurant’s commitment to supporting local farmers and offering ingredients that are deeply tied to the region.
Warm and Welcoming Service
In addition to the thoughtfully curated menu, Freeland places a strong emphasis on creating a welcoming atmosphere. The front-of-house team offers polished, friendly service that makes guests feel at home, whether they’re dressed formally for a special occasion or casually for a spontaneous dinner. The restaurant’s ambiance balances elegance with a personal touch, ensuring that everyone feels comfortable and valued.
The Long-Awaited Opening
Freeland is finally nearing its much-anticipated opening. The team is excited to welcome guests just in time for Valentine’s Day, marking the beginning of what promises to be a memorable culinary journey for Carmel residents and visitors alike. As Tom Main notes, “It’s been a journey, but I truly believe it will be worth it.” With a focus on community, history, and thoughtful cuisine, Freeland is poised to become a cherished part of Carmel’s dining scene.
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