Restaurant Review: West Loop’s Maxwells Trading celebrates Juneteenth with ‘Communion’
As Choose Chicago reminds us, Juneteenth is a nationally celebrated holiday for the ending of chattel slavery in the U.S.
While many celebrations will commemorate Juneteenth in Chicago, the West Loop’s Maxwells Trading, 1516 W. Carroll Avenue is hosting Communion, a six-course wine and cheese experience celebrating Juneteenth and the legacy of Black cheesemongers, sommeliers, and restaurateurs.
The evening features five cheese courses curated by Alisha Norris Jones of Immortal Milk, a dish by Chris Jung inspired by the Black diaspora, and wine pairings by sommelier Anika Ellison. For reservations, click here.
A Short History of Juneteenth
On June 19, 1865, Union soldiers delivered the news to the enslaved people in Galveston, Texas, that the Civil War had ended and they were now free. This was a full two and half years after the Emancipation Proclamation had become official in 1863.
In 2021, Juneteenth was declared a federal holiday in 2021, after years of activism led by 95-year-old Texas grandmother Opal Lee.
What is Maxwells Trading?
Located in the Kinzie Industrial Corridor near Fulton Market, and known for its “roof-to-table” concept, Chef-Partner Erling Wu-Bower and Executive Chef Chris Jung’s menu blends Asian influences with deeply American traditions, reflecting their own backgrounds and taking advantage of the rooftop’s bounty.
They source their ingredients from their rooftop farm by The Roof Crop. Maxwells also partners with The Roof Crop Foundation to mentor young people in urban farming, restaurant operations and cooking. And some pretty high-level people have noticed: Maxwells Trading was a finalist in the James Beard “Best Chef: Great Lakes” Award in 2025.
Their Spring menu starts with apps like Silken Tofu with avocado, sesame, Korean red pepper, and Steen’s cane syrup. Another is Suzuki Tartare – a combination of nasturtium, coconut, peanut, lemongrass, and chili. Prosciutto & Gnocco Fritto is made with caprino cheese and black currant-pepper jam.
The Griddle Bread & Dunks portion of the menu includes Hummus with braised onion, pomegranate, mint, and perilla. Whipped Ricotta is a tangy-spicy mix of TRC hot honey and burnt lemon. Japanese Eggplant has Magnolia Grill confit tomato and herbs.
Starch on their Spring menu is innovative. Take their Japanese Sweet Potato with Siam-style Thai green curry, basil, and fresno chili. Or their Soup Dumpling Tortellini withpork shoulder and maitake mushrooms. Ravioli Doppio has English pea, taleggio and parmesan. Turbot – swiss chard, fingerling potato, and kombu beurre blanc.
Entrees include a Half Chicken a la Brasa with yuca, aji verde, and a ginger scallion salsa, as well as a Pork Chop au Poivre seasoned with cipollini, cured pepperberry and orange brandy. Walleye Katsu has karaage marinade, cabbage, and Japanese tartar sauce.
Finally, where appropriate, Dean’s Team Chicago recommends saving room for dessert! Here, you can choose from Basque Butter Cake with white chocolate, passion fruit, and macadamia brittle. Red Bean Brownie Sundae has vanilla ice cream, peanut fudge, banana, and rum. Or, for something light and airy, try Satsuma Verrine, with orange meringue, whipped cream, and basil.
Maxwells Landing is open Tuesday – Thursday 4:30pm-9pm, and Friday and Saturday, 4:30pm-10pm. For reservations and information, click here.
Alison Moran-Powers and Dean’s Team Chicago
