Relaunching on 3 June, the new iteration will be headed up in the kitchen by new Greek head chef Zisis Gkalmpenis, who has trained in the kitchens of venues including Michelin-starred Pied à Terre, Cord by Le Cordon Bleu, and The Greyhound in Beaconsfield.
Boxcar Fire & Wine will have an open grill that will be central to the kitchen’s approach. It will serve an à la carte menu of dishes such as Iberico pork presa with Morello cherries; and Galician blonde beef rib as well as seasonal plates, such as brill with asparagus and wild garlic; and brie tortelloni with chard and black pepper.
Dessert options will include a grilled croissant tiramisu.
“The food reflects the traditions I grew up with in Southern Europe,” says Gkalmpenis.
“We work with the best seasonal produce, and cook in a way that’s straightforward but deeply respectful.”
The accompanying wine list will be built around small-scale, sustainable producers and offer a mix of natural and old world bottles. Options will include Fire & Wine’s own-label rosé Tinted Glasses, created in collaboration with Château Saint-Maur in Provence.
Most wines will be available by the 125ml glass, carafe, or bottle.
Boxcar Fire & Wine is operated by Boxcar Group, led by Ankur Wishart and Barry Hirst, who are also co-founders of Open House London and The Italian Greyhound.
“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.” says Wishart.
“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 will also have a newly redesigned space comprising natural wood textures and rustic finishes.