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We strongly encourage reservations as seating is limited.  You will have the option of choosing indoor or outdoor dining through the reservation link.  Availability of each is limited.

We have discontinued take-out service.

Purchase Gift Certificates by visiting


 Public Fish & Oyster features fresh East Coast Seafood, Raw Bar, craft beer and cocktails and a comprehensive wine list provided with exquisite service.

We are a small restaurant and highly recommend reservations.  Our bar counter seating is available on a first come first serve basis and patio seating (in season) is usually reservable day-of, weather permitting.

Our famous lobster rolls are available only during Happy Hour (4 to 6pm) and often sell out.

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Our Story
Executive Chef Lee Siegrist



Executive Chef

Chef Lee Siegrist has trained in some of the U.S.’s greatest kitchens.  His career began in in the kitchens of Washington D.C.’s historic Georgetown Club where he cut his teeth.  The next step for Lee was a stint at NYC’s Maysville Food & Bourbon where he further honed his culinary skills.  An internship at Three Michelin stared Per Se followed where he further advanced his fine dining techniques.  Lee’s first kitchen management followed at Elan where he spent the next three years as Sous Chef before leaving for the world famous Inn at Little Washington under the tutelage of Patrick O’Connell.  The Inn earned their third Michelin star during his tenure. Before joining Public as Executive Chef, Lee found a home in Charlottesville where he occupied the role of Sous Chef at French fine dining restaurant Fleurie.  Public Fish and Oyster is very happy to have Lee at the helm of our busy kitchen and excited about the new directions he will lead it.

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