Black Cow Chophouse

Owners Daniel Kaufman and Gregg Dionne are established veterans within Charlottesville’s exciting food scene. In 2014, Daniel opened Public Fish & Oyster where Gregg served as Executive Chef and helped to develop it into the acclaimed restaurant it is today. After working together for the better part of a decade, Gregg left Public Fish & Oyster to pursue his culinary passions and further strengthen his skills with the intention of returning when the time was right. Two years later, Gregg approached Daniel with a chophouse project, centered around quality meat cooked over a wood-fired hearth, and Black Cow Chophouse was born. These long-time friends are proud to be making Black Cow Chophouse a part of our city’s expanding culinary community.