About Us

Public Fish and Oyster will not be offering dine-in service for the duration of the Coronavirus period. In it’s place, we will be offering take out. Call us ahead and we will have your order prepared within a few minutes. Limited delivery may be available as well. Our takeout menu can be found under the menu tab on our website, under “more menus”.

Hours for take out will be 4pm to 8 pm every day.

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

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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