Whether it’s a lunchtime martini with fries or a bottle of pinot alongside duck at dinner, Lucian Books and Wine in Buckhead is Atlanta’s easiest reservations to say yes to, and a fixture on Eater’s Atlanta 38. Husband-and-wife team Katie Barringer and Jordan Smelt opened the restaurant and book store in 2021, with executive chef Jason Paolini building a menu that works in lockstep with the wine list. In 2025, the team earned a James Beard semifinalist nod for that ever-evolving program, and later this year, they will open a second restaurant, Sargent, in Old Fourth Ward.
What to order
- The cult-favorite French omelet with caviar ($35) comes out annoyingly perfect each time. The glistening omelet is gooey on the inside and needs no frills beyond salty caviar and creme fraiche.
- The crispy-edged polenta bites with black truffle ($16) makes for an excellent bar snack alongside sparkling wine, which cuts through the fried richness.
- Don’t skip the white asparagus ($25) when in season. Here, it’s served with XO sauce and tarragon, taking the delicate vegetable into umami and herbal depths.
- The seasonal chicken glossed in oloroso sherry sauce ($39) is tender with earthy richness. The flaky grouper with cassoulet beans ($45) is clean and vibrant.
What to drink
The wine list, now in its 30th iteration, reads like a love letter to classic regions and rising producers. By the glass (or request half glass pours), try a sparkling verdicchio ($17) by Bisci in Marche, Italy, with the polenta; a skin contact gewürztraminer ($21) by Sons of Wine in Alsace, France, as a flavor bomb with white asparagus; and a rare Burgundian gamay ($19) by Domaine Didon will work with the chicken or fish.
The vibe
Lucian channels the feel of a swanky London wine bar. Shelves of art books, cookbooks, and wine tomes line the back wall, while a rolling library ladder hints at the depth of bottles tucked just out of reach. Sunlight catches Zalto stemware at the compact bar, accented by fresh floral arrangements.
Insider tip
Lucian hosts winemakers and authors for special dinners at the restaurant. Subscribe to the newsletter for the latest dates.
