The Chesapeake Bay Meets the New England Shore... 

We’ve combined our explorations of the beautiful Chesapeake Bay with our love of the New England Shore to bring the freshest seafood available to the Shenandoah Valley. You’ll find some of our favorites like lobster rolls, fried clam baskets, soft shell crabs, oysters and seasonal local catch. All served by friendly, knowledgeable staff in a welcoming and comfortable coastal atmosphere.

Chef Matt Hull Shucking Oysters

From Sea To Table…

We believe in sourcing sustainable seafood whenever possible. For decades seafood has been consumed without regard for its natural habitat. In recent years, however, these issues have become more prevalent, and we look forward to lending our hand in the protection of these creatures by supporting safe, practical, and efficient farming methods.

A Bounty of Vegetables

…And Land Too

On our menu you’ll find selections from some of our favorite Virginia purveyors including Polyface Farms and Autumn Olive Farms. We believe supporting local agriculture helps us provide unmatched quality in taste that may have been lost due to commodity farming.




We serve classic cocktails with a twist, utilizing local ingredients to enhance and modernize. Our taps are filled with regional craft beers and ciders with domestic favorites available behind the bar. Raise a toast to our wine list of regional boutique wines and high quality old world and new world bottles.




At BLU Point, our team is committed to knowing the story of our food; where it came from and how it got here. We train our staff to engage with guests to determine their preferences and customize each experience to ensure it is exactly what they expect. Though relaxed and casual, attention to detail is our top priority.


Matt Hull

Executive Chef
Matt is a lifelong resident of Virginia who comes from a family of cooks - he was raised to be a chef. Right out of high school, Matt studied at the Culinary Institute of Virginia to grow his skills and gain experience in the kitchen. Shortly after graduating, he joined the team at Zynodoa and quickly influenced the menu with his personal touch. Having spent time in the Shenandoah Valley, Matt understands the best meals come from fresh and organic ingredients.


Jessica GoodE

General Manager
Jessica brings over six years of restaurant management experience to BLU Point Seafood Co. Born and raised in New England, Jessica relocated to Virginia in 2013 to work at our sister restaurant, Zynodoa, as general manager. Her time at Zynodoa helped expand her hospitality knowledge and build a team of trusted co-workers. Jessica looks forward to mixing a taste of New England with the southern charm and hospitality of Staunton.


Fred German

After earning a degree from Virginia Commonwealth University, Fred completed a 5-year culinary apprenticeship under Chef James Whaley. He’s always had a soft spot for the Shenandoah Valley and shares a vision of local sustainable and ethical food practices. As BLU Point’s “fish chef,” Fred loves the endless array of culinary applications for seafood which can be both inspiring to create as well as consume.

Ricky Shickle

Ricky Shickle

Vice President of Operations
Ricky is a Virginia native who grew up in his family’s restaurants. With over 22 years of management experience, he understands the importance of combining great food with great service. At Blu Point Seafood Co, he looks forward to serving the thriving Shenandoah Valley. He looks forward to BLU Point offering new opportunities, new careers, and a high-quality dining experience to Staunton.




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We are located in Staunton’s historic district at the corner of Beverley and Lewis.



(888) 888-8888


123 W. Beverley Street
Staunton, VA 24401


M - Th 11a - 10p
F-Sat 11a - 11p
Sun 10a - 8p


We accept reservations for parties of 6 or more. Reservations can be made by calling (888) 888-8888.