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We strongly encourage reservations for indoor seating and patio seating is available on a first-come first-served basis.  We reserve the right to open our patio to reservations day-of, weather permitting.  

Please do not visit if you are experiencing any symptoms of COVID-19.  All guests must wear masks when entering the building and to do so unless seated at a table.  We ask that you wear a mask when engaging with our service staff.

Take-out orders are also available and can be placed from 2pm for day-of pick up and done so by calling 434-995-5542.  Take-out may be unavailable due to dine-in volume.  

 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 Gregg Dionne

 

 

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Executive Chef


Chef Gregg Dionne has cooked his way down the New England coast in some of the regions most respected restaurants before joining Public as the restaurant’s Sous Chef. Instilled with French influences by strong chef-mentors, Gregg quickly showed a prowess for commanding a kitchen and was elevated to Executive Chef in 2016.  Since taking over at Public, Chef Dionne now touts one of Charlottesville’s most talented team of cooks, each of whom comes with an impressive resume and array of skills.

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