Joe’s Seafood, Prime Steak and Stone Crab, Chicago, IL (Seafood)

Chef Justin Diglia grew up in a small Midwestern town where he learned to cook from his Italian family  members. He recognized that food was his passion and enrolled in Sullivan University where he received  a dual degree in Culinary Arts and Business Administration. Upon graduation, he moved to Louisville,  Kentucky, to work at Vincenzo’s, an old world Italian restaurant. Justin moved to Chicago and joined Joe’s team in 2011 as Chef de Cuisine. In 2016, he was named Executive Chef. 

The original Joe’s Seafood, Steak, and Stone Crab were established in 1913 in Miami, Florida. There are currently 3 additional locations (Chicago, Washington, DC, and Las Vegas). The Chicago location has received the prestigious 5 stars Forbes Guide award. Of course, you will want to start with stone crabs in the season which is October 15 to May 15 each year. They are available on Joe’s menu in limited quantities at other times of the year. If you want seafood variety, The Whale appetizer comes with Alaskan King Crab,  Lobster Tail, Jumbo Shrimp Cocktail, and a Medium Stone Crab. There are plenty of delicious options on  Joe’s menu from seafood such as Colossal Lump Crab Cakes or Chilean Sea Bass to some of the best steaks in Chicago. No matter what your choices are, save room for dessert. Joe’s Key Lime Pie is legendary. 

Joe’s Seafood set a priority of making dining indoors safe during the COVID-19 pandemic. They began by  installing an entire new air filtration system in all their restaurants with unique technology  recommended by scientific experts. They have disposable and digital menus and require temperature  checks of both staff and guests. They have, and continue to, abide by all local and CDC guidelines  regarding COVID restrictions. They also offer delivery and family meal options. 



Forbes: 5 Star 


Phone: (312) 379-5637

Tony Lagana

Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.

In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.

The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.