About Us

Public Fish and will be closed on January 1.

In accordance with CDC, state and local guidelines, as of May 28, 2021, we will be returning t0 full capacity, offering bar seating again and eliminating distancing and spacing requirements. We welcome our vaccinated guests and staff to join us without the requirements of masks, however we respectfully ask those who have yet to be vaccinated to continue to wear a mask unless seated. If this is not within your comfort level at this time, we kindly ask that you seek dining elsewhere and hope to welcome you in the near future.

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.

Gift Certificates are available in any amount and can be purchased by calling us at 434-995-5542.

Please do not visit if you are experiencing any symptoms of COVID-19.

We have discontinued take-out service.

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.

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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