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Though dine-in service will not be available during the Covid-19 crisis, we  have resumed take-out service.  Patio dining is alsoavaiiable for our take-out guests.  Our take-out menu is posted under the menu tab on this website.  In addition, we are offering carry-out wine at half price, discounted bottled beer, $8 growler fils and take home cocktails.

Take-out orders can be placed from 2pm for day-of pick up and done so by calling 434-995-5542.  We are closed Mondays and pick up is available until 9pm on Fridays and Saturdays and 8pm the rest of the week.

 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




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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