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

Join us for UVA Graduation Weekend Friday, May 17 – Sunday, May 19.  All weekend long we will be offering a three course prix-fixe menu for $68 per person.  Reservations over UVA Graduation weekend will require a $25 per person deposit upon confirmation.  Please note, an abridged a la carte offering will be available for diners at the bar this weekend.  Limited space is available.

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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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