Walking into The Duck & The Peach on Capitol Hill in Washington, D.C., is meant to feel like stepping into a dear friend’s home for a dinner party. “I didn’t want any pretension, because it’s uncomfortable to me,” says restaurateur Hollis Wells Silverman of Eastern Point Collective. “You want to make the food comfortable and familiar, but a little nicer than you would do yourself.”

RAMMY-nominated executive chef Katarina Petonito oversees a menu rooted in New American cooking. “I chose New American, because it can be anything,” says Silverman. “It doesn't have to be solely one type of food. Chef can be very creative bringing in different spices, herbs, sauces, and techniques, covering a whole umbrella of tastes.”

While the menu evolves with the seasons, long-running guest favorites center on shareable rotisserie meats, including roasted Pekin duck served with seasonal sauces and salad, chicken paired with aji verde toum, and a 35-ounce dry-aged porterhouse steak from Roseda Farm finished with garlic butter.

Since opening, The Duck & The Peach has earned significant recognition. It was named to The New York Times’ list of the 25 Best Restaurants in Washington, D.C., in 2023. Rochelle Cooper received the 2024 RAMMY Award for Pastry Chef of the Year, and Silverman was a finalist for the 2024 James Beard Foundation Award for Outstanding Restaurateur.

The Duck & The Peach is one of three interconnected concepts from Eastern Point Collective, which also includes La Collina, a neighborhood Italian restaurant focused on house-made pastas and antipasti, and The Wells, a gin-centric bar defined by warmth and easygoing energy.