Eastern Point Collective’s first concept transitions from zesty and sweet in the morning to simmering comfort at night
By: Grace Newton
Whether it’s ricotta toast and jam on the way to the Eastern Market Metro stop or sitting down with a melon sangria after a day of sightseeing on the Mall, The Duck & The Peach has it covered. The first concept from Eastern Point Collective—a hospitality company led by seasoned restaurateur Hollis Wells Silverman and her partner, Anthony Lanier, president and CEO of EastBanc—launched in December 2020 on bustling 7th Street SE with a day-versus-dark strategy.
Mornings feature simple but sumptuous options that include a blueberry scone with lime zest or a cinnamon roll with cream cheese frosting and citrus zest. As the sun sets, the menu and atmosphere switch to an elegant but unpretentious dining experience with roasted duck (of course), seared tilefish, pan-roasted shrimp and yes, peach cobbler for two for dessert.
The dual personality of the restaurant encourages Silverman’s goal that the location serves as a “welcoming and comfortable” gathering place for the Capitol Hill community, “any time of day, whether indoors or out on our patio.” The restaurant’s female-led leadership team including Executive Chef Katarina Petinto and Director of Operations/Wine Director Danya Dega, tackled the indoor dining ban last year through a reimagined menu. Still offered today, takeaway selections feature dishes that are easy to pack-up, reheat or serve immediately, even while full-service dining is offered inside and on the spacious patio.
With the success of The Duck & The Peach, Eastern Point Collective has moved forward to open the Italian-inspired, family-friendly La Collina and the intimate, reservation-only gin bar The Wells (adjacent to The Duck & The Peach). Such new and vibrant options ensure that the neighborhood is finding that waking up and winding down are equally delicious.