Maxwells Trading

The story

Maxwells Trading: Michelin-Recommended Contemporary American in Chicago

Maxwells Trading, a contemporary American restaurant in Chicago, earned a Michelin Recommended distinction in 2026. It is the creation of Underscore Hospitality partners Josh Tilden and Erling Wu-Bower, designed as their ideal place to unwind, eat, drink, and listen to music with family and friends.

A Place to Unwind

The restaurant’s name pays homage to Erling’s oldest son Maxwell and to the trade of goods and ideas between the restaurant, its guests, and its collaborators. Situated below an urban farm run by The Roof Crop, Maxwells Trading is uniquely connected to the ingredients growing just above the dining room. The building at 1516 W. Carroll Avenue also houses an apothecary, a design studio, and a food and beverage consultancy, creating a collaborative ecosystem.

The Chefs

Chef-Partner Erling Wu-Bower and Executive Chef Chris Jung lead the kitchen. Wu-Bower, a 2025 James Beard Award finalist for Best Chef: Great Lakes, is the son of a Chinese immigrant and a Louisiana native. Jung was born in Korea and raised in New York City and the Washington, D.C. suburbs. Their menu blends Asian influences with deeply American traditions, reflecting their own backgrounds. Together, they take full advantage of the rooftop’s bounty.

The Menu and the Roof

The food menu changes seasonally. The Spring 2026 session begins with starters like Silken Tofu with avocado, sesame, and Korean red pepper, and Suzuki Tartare with nasturtium, coconut, and lemongrass. Griddle Breads and Dunks include Whipped Ricotta with The Roof Crop’s hot honey, and a French Onion Dip with truffle oil. Substantial mains range from Walleye Katsu with karaage marinade to Half Chicken a la Brasa with aji verde. Many ingredients are grown and sourced from the roof and other Chicago rooftops by The Roof Crop, with crops selected collaboratively based on menu development.

A Closed-Loop Community

Maxwells Trading is part of a collective of food, design, and sustainability-focused businesses. The Roof Crop supplies honey and other ingredients, and the teams work toward a closed-loop system through composting, recycling, and upcycling materials like wine bottles, beeswax, and kitchen scraps. The restaurant also partners with The Roof Crop Foundation to mentor young people in urban farming, restaurant operations, and cooking, demonstrating how environmental stewardship can create meaningful career paths.