Boxcar Bar & Grill reopens as Fire & Wine in Marylebone, unveiling open-fire cooking and sustainable wines
Boxcar Bar & Grill is reopening under a new identity as Fire & Wine on Tuesday, 17th June. The relaunch marks a significant transformation for the venue, featuring a new culinary direction led by Head Chef Zisis Gkalmpenis, and a menu centred around open-fire cooking and low-intervention wines.
The restaurant, located in the heart of Marylebone, will now operate as Fire & Wine, with a concept built on produce-led dishes cooked over an open grill. The kitchen’s new head, Zisis Gkalmpenis, brings experience from several notable London establishments, including Michelin-starred Pied à Terre, CORD by Le Cordon Bleu, and The Greyhound in Beaconsfield. Originally from Greece, Gkalmpenis draws on Southern European traditions in his approach to both food and cooking methods.
Menu highlights include Iberico Pork Presa served with Morello cherries and Galician Blonde Beef Rib, as well as lighter, seasonal dishes such as Brill with Asparagus and Wild Garlic, and Brie Tortelloni with Chard and Black Pepper. Chef Gkalmpenis said: “The food reflects the traditions I grew up with in Southern Europe. We work with the best seasonal produce, and cook in a way that’s straightforward but deeply respectful.”
Desserts continue the ingredient-focused approach, with options such as a Grilled Croissant Tiramisu.
The wine list at Fire & Wine is curated to complement the restaurant’s fire-cooked fare, featuring bottles from small-scale, sustainable producers. It includes both natural and old world wines, with most available by the glass, carafe, or bottle. The restaurant offers its own-label rosé, Tinted Glasses, produced in collaboration with Château Saint-Maur in Provence.
The rebrand was led by Boxcar Group co-founders Ankur Wishart and Barry Hirst, who also operate Open House London and The Italian Greyhound. Discussing the new direction, Wishart commented: “This new chapter is about creating an ingredient-led destination in a warm neighbourhood setting — great food, open fire, a curated wine list and a space that feels like home. We’re pouring wines with real personality, from skin-contact wines to organic favourites and cooking food that lets the fire speak for itself.”
The restaurant’s interior has also been redesigned, featuring natural wood textures, rustic finishes, and an open kitchen that places the grill at the centre of the dining experience.
Food Desk
For further information and reservations, visit the restaurant’s website here.
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