Maxwells Trading, an Underscore Hospitality restaurant, is situated below an urban farm by the Roof Crop in Chicago’s Kinzie Industrial Corridor. The menu takes root in Chef Partner Erling Wu-Bower’s cross-cultural identity – the child of a Chinese immigrant and a Louisiana-native – while showcasing his culinary background and taking advantage of the rooftop’s bounty. Maxwells Trading features seasonally rotating art and installations inspired by the farm above.
Maxwells Trading is part of a business collective located at 1516 W Carroll consisting of the Roof Crop Headquarters, a retail space called Third Season and a food and beverage innovation hub formed in partnership between the Roof Crop and Flashpoint Innovation.
Chef Partner, Erling Wu-Bower
As Chef Partner at Underscore Hospitality, Erling Wu-Bower oversees creative development and culinary operations. The son of a food writer and a food loving Cajun. After graduating from the University of Notre Dame with a degree in philosophy, Erling began his career with One Off Hospitality spending more than a decade rising through the ranks in leadership positions at avec, the Publican, Publican Quality Meats and Nico Osteria. Erling’s leadership in the kitchen established him as a 2015, 2016, 2017 James Beard Foundation “Best Chef: Great Lakes” Award Finalist during his stint as the Chef de Cuisine of Nico Osteria and Thompson Chicago Hotel. In 2017, Erling founded Underscore Hospitality, alongside longtime colleague Josh Tilden. Underscore Hospitality proceeded to open Pacific Standard Time in 2018 and the Laurel Room in 2019. In 2021 Erling and Josh launched Ripe Fruit, a hospitality consulting group focused on building restaurants and hospitality ecosystems.
Executive Chef, Chris Jung
As Executive Chef of Maxwells Trading, Chris Jung oversees back of house operations, infusing tenets of sustainability into the kitchen’s practices, and collaborates on menu development with Chef Partner Erling Wu-Bower. As a child Chris moved from Korea to the suburbs of New York, eventually settling in the DC suburbs. He graduated from the Culinary Institute of America, receiving a bachelor's degree in applied food studies and sustainable food systems. In 2018 Chris moved to Chicago, landing as a cook at Pacific Standard Time under the helm of Chef Partner Erling Wu-Bower. There he experimented with vegetable-centric cooking and working with live fire. After a year at Pacific Standard Time, an opportunity arose through an 8-month apprenticeship in Tokyo at Asada Ryotei, a Kaiseki restaurant. There, Chris immersed himself in traditional Japanese cooking techniques, further solidifying his appreciation for utilizing ingredients at their peak ripeness and the art offish butchery. After the program concluded, Chris returned to Chicago joining the ranks of Momotaro as sous chef before being promoted to chef de cuisine.
Beverage Manager, Kristina Magro
As Beverage Manager at Maxwells Trading, Kristina Magro infuses the Roof Crop’s herbs, honey, dried floral and teas into the restaurant’s cocktail program. She works hand-in-hand with the Roof Crop’s Tracy Boychuk to build a seasonal menu based upon the urban farm’s growing plan. Kristina got her start in hospitality at the age of 16 working as a host at a brewery in the suburbs of Chicago. She has since guided beverage programs at Heisler Hospitality’s Sportsman’s Club, Pub Royale, Queen Mary, Estereo and Lone Wolf. Next, she served as bar manager of cocktail bar, Prairie School, with Jim Meehan in the West Loop. It was there she worked to define the Midwestern cocktail experience—one that embodied hospitality, seasonality, sustainability and community—and began sourcing ingredients from Tracy Boychuk and the Roof Crop. Prior to joining the Maxwells Trading team, Kristina was managing partner at the California Clipper and Segnatore in Humboldt Park. There she learned to manage a large team and create inclusive spaces where people feel seen, heard and valued.
The 4,300 square foot restaurant seats 100 guests, 80 in the dining room plus 20 at the bar. They are now open Tuesday and Wednesday, 5pm to 9pm; and Thursday through Saturday, 5pm to 10pm.
Maxwells Trading, an Underscore Hospitality restaurant, is situated below an urban farm by the Roof Crop in Chicago’s Kinzie Industrial Corridor. The menu takes root in Chef Partner Erling Wu-Bower’s cross-cultural identity – the child of a Chinese immigrant and a Louisiana-native – while showcasing his culinary background and taking advantage of the rooftop’s bounty. Maxwells Trading features seasonally rotating art and installations inspired by the farm above.
Maxwells Trading is part of a business collective located at 1516 W Carroll consisting of the Roof Crop Headquarters, a retail space called Third Season and a food and beverage innovation hub formed in partnership between the Roof Crop and Flashpoint Innovation.
Chef Partner, Erling Wu-Bower
As Chef Partner at Underscore Hospitality, Erling Wu-Bower oversees creative development and culinary operations. The son of a food writer and a food loving Cajun. After graduating from the University of Notre Dame with a degree in philosophy, Erling began his career with One Off Hospitality spending more than a decade rising through the ranks in leadership positions at avec, the Publican, Publican Quality Meats and Nico Osteria. Erling’s leadership in the kitchen established him as a 2015, 2016, 2017 James Beard Foundation “Best Chef: Great Lakes” Award Finalist during his stint as the Chef de Cuisine of Nico Osteria and Thompson Chicago Hotel. In 2017, Erling founded Underscore Hospitality, alongside longtime colleague Josh Tilden. Underscore Hospitality proceeded to open Pacific Standard Time in 2018 and the Laurel Room in 2019. In 2021 Erling and Josh launched Ripe Fruit, a hospitality consulting group focused on building restaurants and hospitality ecosystems.
Executive Chef, Chris Jung
As Executive Chef of Maxwells Trading, Chris Jung oversees back of house operations, infusing tenets of sustainability into the kitchen’s practices, and collaborates on menu development with Chef Partner Erling Wu-Bower. As a child Chris moved from Korea to the suburbs of New York, eventually settling in the DC suburbs. He graduated from the Culinary Institute of America, receiving a bachelor's degree in applied food studies and sustainable food systems. In 2018 Chris moved to Chicago, landing as a cook at Pacific Standard Time under the helm of Chef Partner Erling Wu-Bower. There he experimented with vegetable-centric cooking and working with live fire. After a year at Pacific Standard Time, an opportunity arose through an 8-month apprenticeship in Tokyo at Asada Ryotei, a Kaiseki restaurant. There, Chris immersed himself in traditional Japanese cooking techniques, further solidifying his appreciation for utilizing ingredients at their peak ripeness and the art offish butchery. After the program concluded, Chris returned to Chicago joining the ranks of Momotaro as sous chef before being promoted to chef de cuisine.
Beverage Manager, Kristina Magro
As Beverage Manager at Maxwells Trading, Kristina Magro infuses the Roof Crop’s herbs, honey, dried floral and teas into the restaurant’s cocktail program. She works hand-in-hand with the Roof Crop’s Tracy Boychuk to build a seasonal menu based upon the urban farm’s growing plan. Kristina got her start in hospitality at the age of 16 working as a host at a brewery in the suburbs of Chicago. She has since guided beverage programs at Heisler Hospitality’s Sportsman’s Club, Pub Royale, Queen Mary, Estereo and Lone Wolf. Next, she served as bar manager of cocktail bar, Prairie School, with Jim Meehan in the West Loop. It was there she worked to define the Midwestern cocktail experience—one that embodied hospitality, seasonality, sustainability and community—and began sourcing ingredients from Tracy Boychuk and the Roof Crop. Prior to joining the Maxwells Trading team, Kristina was managing partner at the California Clipper and Segnatore in Humboldt Park. There she learned to manage a large team and create inclusive spaces where people feel seen, heard and valued.
The 4,300 square foot restaurant seats 100 guests, 80 in the dining room plus 20 at the bar. They are now open Tuesday and Wednesday, 5pm to 9pm; and Thursday through Saturday, 5pm to 10pm.
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