Vienna will get a new diner. The owners of the celebrated Tysons-area Greek restaurant Nostos say they plan to open the Yellow Diner by January 2024.
The Pagonis family will open the 94-seat modern American diner at the site of the former SunTrust Bank at 501 Maple Ave. W. Nostos, which has repeatedly been on Northern Virginia Magazine’s list of the 50 Best Restaurants, is at 8100 Boone Blvd., Vienna.
The diner will feature American classics, including old school diner foods like Reuben sandwiches, French toast, pancakes, eggs Benedict, and meatloaf. Expect a modern take on the classics, as well as a full bar and the ability for diners to make reservations for tables.
Co-owner and Yellow Diner Operating Manager Emanuel Pagonis says his family dreamed up the restaurant’s name — Yellow Diner — as a remedy for the COVID era.
“It just seemed like a lot of people were not doing the best during COVID. People were a little down, so we kind of wanted to open up this happy environment, happy place where everyone would come in,” says Pagonis.
“The diner is going to be bright, funky colors — more yellow than anything else.”
The restaurant’s opening hasn’t gone exactly according to plan. The initial idea was hatched over two years ago, with approval from the Vienna Board of Architectural Review coming in July 2022. Permit delays hampered construction, but Pagonis says the project is humming along nicely now.
The Yellow Diner will serve brunch six days a week, from 9 a.m. until 4 p.m. and offer a modern American restaurant menu for dinner between 4 p.m. and 9 p.m. It will be open six days a week, and closed on Tuesdays.
The diner concept is something not entirely unfamiliar to his family of restaurateurs.
“My father opened up his first diner called Four Seasons in Alexandria when he was about 24,” says Pagonis. “Then he left Four Seasons to pursue a Greek restaurant after he met my mom.”
Feature image of Peter Pagonis (right) and Emanuel Pagonis (left) courtesy Nostos
For more restaurant openings, subscribe to Northern Virginia Magazine’s Food newsletter.