ABOUT
WILSON BOULEVARD
About
A Familiar Space Reimagined
The Boulevard, now open in the former Wilson Hardware space, blends modern American dining with playful Asian fusion, a rooftop bar, and weekend DJs. From hospitality veteran Antonis Karagounis (Zebbie’s Garden, Selva, Decades, Rewind, Ultrabar), the concept channels DC energy into a sophisticated, lively, and fun Clarendon setting.
The globally inspired menu is helmed by former Wilson Hardware chef Homero González and Bayron Navarro (ex-Raku), with consulting from Ceibo’s Chef Juan “Nacho” Olivera. Expect dishes like lking salmon tiradito with yuzu leche de tigre, cavatelli with king mushrooms, and steak frites. Sushi and sushi rolls, such as spicy salmon ceviche with mango and jalapeño will be available as well.
Upstairs, Solset rooftop offers lighter bites and sunset cocktails, while drinks by Glendon Hartley (Service Bar, Amazonia) range from caviar-paired Gibsons to a nostalgic “Breakfast Fizz.”
Brunch arrives in May, rounding out a day-to-night destination designed to evolve with the crowd. DJs spin house and down-tempo beats, dialing up the energy as the night unfolds.
The 8,000-square-foot venue includes a main dining room, mezzanine-level private dining, dedicated event space, patio, and rooftop deck. Together, those elements allow the restaurant to function as multiple experiences under one roof.
“The concept is a little bit on the multifaceted, complicated side,” Karagounis says. “But basically, The Boulevard is a two-part restaurant.” Downstairs focuses on dining, while upstairs introduces a distinct rooftop concept called Solset.
