When restaurateur Hollis Wells Silverman conceived The Wells, she set out to create a bar that felt distinct from the city’s traditional power bars defined by heavy oak and bourbon-heavy spirits lists. Instead, she designed a space layered with greens and coppers, plush green couches, an eye-catching Bocci chandelier, and intimate nooks that have made it a popular backdrop for engagement photos.
Inspired by her time working with José Andrés, the bar centers on a gin and tonic-focused cocktail program built around a collection of more than 40 gins from around the world. To complement the botanically driven drinks, RAMMY-nominated executive chef Katarina Petonito oversees a menu of comforting small bites, including a truffled Wagyu cheesesteak, caviar service with potato chips, and guacamole finished with chili crunch.
The Wells takes its name from Silverman’s maiden name and the idea of being a place to gather and drink. It is one of three interconnected concepts from Eastern Point Collective, alongside The Duck & The Peach, a New American restaurant designed to feel like a high-end dinner party, and La Collina, a neighborhood Italian restaurant focused on house-made pastas and antipasti.
