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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.

For UVA Graduation Weekend, May 18-20, we will be opening at 3 pm each day and offering our three course Graduation Menu for $65 per person.  Please note our full menu will not be available over these dates though an a la carte option will be available for bar guests.  Happy hour will be available only at the bar.

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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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