Public Fish & Oyster
Charlottesville’s Best Seafood & Happy Hour
UVA Graduation Weekend is May 17th-May 19th. Standard dinner menu is not available on these dates.
Who Are We?
Welcome to Public Fish & Oyster!
Public Fish and Oyster is a full-service seafood restaurant and oyster raw bar that embodies the essence of hospitality, values the search for quality ingredients, and delivers them in a fun, and energetic atmosphere.
Our staff believe in an atmosphere of warmth and attentiveness and we are dedicated to ensuring that every patron feels welcome, comfortable, and well taken care of throughout their dining experience.
We source the freshest seafood from sustainable and responsible suppliers, ensuring that every dish is crafted with the highest quality ingredients. Our commitment to fresh, and often locally sourced produce and seafood allows us to deliver exceptional flavors and a true taste of the sea in every bite.
Whether seated in dining area, patio or enjoying the lively energy of our raw bar, the ambiance at Public Fish & Oyster is energetic and warm. The sounds of conversations, the clinking of glasses, and the aroma from our kitchen all combine to create an experience that is both cozy and memorable.
Reservations
HAPPY HOUR
Public’s happy hour is available seven days a week from 4pm to 6pm. Join us to take advantage of our wine, beer and cocktail specials as well as a dollar off raw oysters and our famous fresh Lobster Rolls.
DAILY SPECIALS
We are dedicated to bringing you the freshest and most exceptional flavors through our daily specials. We meticulously search our purveyors to source the finest and most seasonal ingredients, ensuring that each visit to our restaurant offers something new and exciting to try.
PRIVATE DINING
We are now pleased to offer a catered private dining option for 10-28 guests in the new space we named PRIVATE by Public Fish and Oyster. Book your event in advance with us and enjoy everything you love about Public in a private setting.
Our People
Dylan Allwood
Executive Chef
Dylan Allwood is Central Virginia native who cut his teeth in the Charlottesville restaurant scene. He began his culinary journey under the tutelage of Chef Dean Maupin at the former Relaix and Chateau property, The Clifton Inn. Dylan further honed his skills as Sous Chef under Harrison Keevil at Brookville Following that, he served as chef de cuisine at the legendary C&O restaurant before taking over the kitchen at Tavola.
Taylor Pitts
Sous Chef
Taylor honed his skills in the kitchen at C&O as chef de cuisine before taking the role of sous chef at Ivy Inn. With the experience of working in some of Charlottesville’s finest restaurants behind him, Taylor joined the talented kitchen team at Public Fish and Oyster where he takes pride in further elevating the cuisine to new heights.
Brandon Botkin
General Manager
Brandon’s management experience in running Charlottesville’s finest dining establishments is rarely matched. He held the reins at Cafe Frank, served as Food and Beverage Operations Manager at the Quirk Hotel, oversaw a la carte dining at The Omni Hotel and ran the dining room at the Farmhouse at Veritas.
John Lindsey
Bar Manager
Unquestionably many guests favorite bartender, John is one of the longest-serving employees of Public and if you have sat at his bar, there is a good chance he will remember you. John never skimps when crafting his cocktails, always insisting on making his own cordials, syrups and fresh juices using nothing but the finest ingredients. He has proudly procured one of the best whisky selections in Virginia.
