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

Join us for Charlottesville Restaurant Week, Friday July 13th through Sunday, July 22 when will be offering a special three course menu for just $25 a person.  Your visit will help support hungry people in our area.  One dollar from the sale of each Restaurant Week Meal will be donated to the Blue Ridge Area Food Bank.

Please note, our full a la carte offering will not be available during this period though our Happy Hour menu will still be available.

The Restaurant Week menu can be found under the menu tab above.



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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