Stephanie Spear 
Boulevard, a new bar and restaurant concept in Clarendon, opened this week at 2915 Wilson Boulevard. For owner and longtime nightclub operator Antonis Karagounis it’s a new chapter, operating a business closer to his Northern Virginia home and working with his son Nico, who is the General Manager. The concept blends decades of nightlife experience with modern dining trends. The Fairfax Girl chatted with Antonis ahead of the restaurant’s opening to learn more about what diners can expect at Boulevard. Read on for more about Boulevard, now open in Clarendon.
Photo courtesy of Roy Lopez
Background
Antonis grew up in Northern Virginia and Greece. “My mom worked at the Greek Embassy, and we moved to Falls Church in 1993,” he said. After graduating from the University of Maryland at College Park, Antonis came back to Northern Virginia and landed in Arlington. He started working as a nightclub promoter in 1994 and eventually became an owner in several projects, including Ultrabar, Echostage, Decades, Lima, and Zebbie’s Garden, to name a few.
Image courtesy of Ray Lopez
He is a longtime resident of McLean. After decades of building his businesses in DC, the pandemic forced a shift. With office life slowing down and nightlife patterns changing, Antonis started looking closer to home. “During the pandemic, my wife asked me to consider opening something in Virginia,” he said. “I saw how things in DC were changing, especially with people not returning to the offices as much, and it made sense to try something in Arlington.”
A New Approach
Antonis knew the owners of Wilson Hardware, and when he learned the space was for sale, it all came together. “It all happened really fast in August 2025,” he said. The sale was completed, and his team started renovating the space in October 2025 to match his vision of an airy, Mediterranean-inspired vibe. Antonis said that a major source of inspiration was spending time at beach clubs throughout the world, but especially Tulum and Greece. “You can hang out all day, there’s all kinds of food, but it’s just a nice place to spend time,” he said. “There’s drinks, there’s a dj, it’s just a party.”
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While the team was working on the space, Antonis said he was struck by the welcome they received in the Clarendon community. “It’s so great to see people walking around all day, and especially on the weekends,” he said. “People have been so excited to learn about what we’re doing here; they’ve been so positive.” The consistent foot traffic confirmed his move to Northern Virginia was the right call. “People are out, dining, having a good time. We want to be part of that,” he said.
Image courtesy of Ray Lopez
Boulevard aims to strike a balance between a welcoming, laid-back atmosphere and upscale culinary service. “It’s more than just a bar with food; we aren’t interested in mediocre drinks or mediocre dishes,” Antonis said. The space is split between an indoor dining concept and an outdoor, beach club-inspired experience. “We are creating an amazing restaurant with sophisticated dishes and great cocktails.” Antonis has brought on three different chefs to execute a dual concept. The interior features modern American casual dining with an Asian influence, offering items like sushi bowls, tuna, and salmon alongside American classics like steak frites and burgers.
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Meanwhile, the outdoor space leans into a Mediterranean-inspired vibe reminiscent of Ibiza or beach clubs, where the focus is on great music and casual bites. “The food is almost secondary to the outdoor vibes,” he said. “You’re going there to hang out and enjoy the atmosphere.”
Image courtesy of Ray Lopez
Boulevard is a new chapter for Antonis. “Everyone involved in this project is a bit younger, and you can see it in every aspect of the business. People want good food, but they don’t want a dress code. The payment systems are mobile,” he said. Nico Karagounis is the General Manager and Antonis’s oldest son.
Boulevard is now open Wednesday through Thursday from 5PM to 12AM, Friday through Saturday from 5PM to 2AM, and Sunday from 5PM to 12AM.
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