For the past several years, we have included a service charge on your bill to help support both our dining room and kitchen teams fairly.
With new federal regulations, tipped employees now receive meaningful tax benefits on their reported tips — benefits that service charges do not qualify for. After much thought, we’ve made the decision to pivot to a traditional tip model so our team can take full advantage and we can remain competitive as an employer as of September 29th.
To continue supporting pay and benefits for our back-of-house team, we’ve added a 3% kitchen benefits fee. This is not a gratuity. Tips go directly to our front-of-house team and are shared fairly among servers, bartenders, and support staff.
We remain committed to fairness, to taking care of our team, and to creating the kind of experience you’ve come to expect from us. Enjoy, and thank you for joining us.
Our Story
In March 2021, we opened The Duck & The Peach on Capitol Hill — a small, farm-to-table destination dinner meant to feel like your closest friends invited you to their home. The menu is hyper-seasonal, rooted in local partnerships, and refined with intention. We also offer a modest weekend brunch, but dinner is our true stage: evolving plates, elegant wine pairings, and thoughtful hospitality.
That summer, we expanded the block with La Collina, our playful Italian(ish) osteria: expect handmade pastas, a show-stopping Florentine steak, and an atmosphere that nods to Italy but carries our own spirit. Moments later we introduced The Wells, a cozy gin bar serving carefully curated cocktails, global flavors, and snacks inspired by Chef Kat’s Filipino heritage.
At the center of it all is Executive Chef Kat Petonito, whose Italian and Filipino roots shape every menu across our three concepts. Kat’s vision balances tradition and creativity — from hyper-seasonal New American plates to handmade pastas — and her leadership helped earn The Duck & The Peach a place on The New York Times’ list of the 25 Best Restaurants in Washington, D.C. in 2023. Alongside her, Pastry Chef Rochelle Cooper, honored as 2024 RAMMY Pastry Chef of the Year, brings nostalgic desserts reimagined with finesse and sustainability. Together, Kat and Rochelle define the flavor and spirit of Eastern Point Collective.
Our rise has been fast, but meaningful. In 2024, our founder was also recognized as a James Beard Award finalist for Outstanding Restaurateur — another milestone reminding us how far we’ve come since opening in the middle of a pandemic.
At Eastern Point Collective, we keep it simple: we create delicious experiences — whether you’re here for a destination dinner, a pasta night, or a drink among friends.