About Us

We strongly encourage reservations as seating is limited. You will have the option of choosing indoor or outdoor dining through the reservation link. Availability of each is limited.

We have discontinued take-out service.

Purchase Gift Certificates by visiting

https://www.toasttab.com/public-fish-and-oyster-513-w-main-st/giftcards.

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.

Executive Chef

Dylan Allwood is Central Virginia native who cut his teeth in the Charlottesville restaurant scene. Dylan began his culinary journey under the tutelage of well-known Charlottesville chef Dean Maupin at the former Relaix and Chateau property, The Clifton Inn. Dyan further honed his skills under Harrison Keevil at Brookville where he later earned the position as Sous Chef. His next move was as Sous Chef at Rappahannock River Oyster Company-owned RockSalt where he was later promoted to Executive Chef. Following that, he was offered the position of Chef de Cuisine at the legendary C&O restaurant before making a real name for himself running the kitchen at Tavola, one of Charlottesville’s finest restaurants. We are delighted to have Dylan running the show in Public’s kitchen.

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