About Us

Public Fish and Oyster will be closed December 24th to 26th to allow our staff time with their families.

Gift Cards can be purchased by calling us at 434-995-5542 or stopping by in person. Ten percent from the sales of all gift cards between Thanksgiving and Christmas will be donated to ALS-TDI to help find a cure for ALS.

Learn more about ALS-TDI at www.als.net.

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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