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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.

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.

Please join us for C-Ville Restaurant Week from Friday, July 12 to Saturday, July 20 for three courses for just $29 per person.  One dollar for 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 however an smaller a la carte offering will be available as well.

Happy hour will be offered during restaurant week however our Happy Hour Lobster Rolls will be unavailable.

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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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