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Bright, simple, easy.

We are inspired by the neighborhood osterias of Italy serving wine, FRESH PASTA, and simple food to neighbors, friends, and families.  

An Italian-ish menu is our inspiration because we take liberty at times to incorporate ingredients that might not be Italian but we know are delicious.  

Our Executive Chef is Katarina Petonito and our Pastry Chef is Rochelle Cooper.  

About Us

We are a woman-owned and operated restaurant located in the heart of Capitol Hill in Washington, D.C.  

La Collina a part of a women owned and operated restaurant group called Eastern Point Collective.  A sister restaurant of The Wells, Méli Wine & Mezze and The Duck & The Peach. 

Why 22%?

Short answer 

We add a 22% service charge to all bills to pay a higher hourly wage to our hourly team.  The 22% allows us to create equality and stability in our industry.  Our goal is to ensure fair, equitable wages and benefits for our hourly team members.  

Should you wish to acknowledge the team for an exceptional experience, we have included an optional gratuity line.  Any gratuity left is distributed among all hourly employees in the dining room and kitchen who help create your dining experience.  Managers do not receive any of the 22% or gratuity.

Longer Answer

We believe the traditional restaurant compensation model is broken. It fails to provide the kind of stability and equality of pay that restaurant employees deserve.  We feel compelled to offer a different business model to our employees, our community, and the industry as a whole—one that ensures all team members receive fair and equitable pay in a transparent way.

There is currently a deep pay disparity between those working behind the scenes, in kitchens and dish rooms, and our front-of-house service staff (sales team), despite both teams being essential to the guest experience and the business. This is largely a product of the common restaurant structure in the U.S.—a broken system that’s built on a low-overhead model, consisting of minimum-wage kitchen employees and well-below-minimum-wage service staff—supported by . These employees are subject to the customary American tipping system that data has shown suffers from bias, sexism, and discrimination. 

At our restaurants, we charge a 22% service charge so we can use the average gratuity left (22%) by guests to pay our entire hourly team a higher hourly rate.  We believe good pay and an open dialogue lead to a stronger, happier team and, ultimately, a better experience for you as a guest.

Should you tip, too? There is no need to leave a tip, but if you do, we will split it evenly among the hourly team members working during that shift. Our managers never receive any portion of the tips left for the hourly team.

We will continue to seek new and innovative ways of operating restaurants that create a better life for employees and a better community for our neighbors and guests.  And continue to share our findings.

Thank you for supporting us on this journey. 


Hollis Wells Silverman

Founder, Eastern Point Collective