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.
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.
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.
Lucian hosts winemakers and authors for special dinners at the restaurant. Subscribe to the newsletter for the latest dates.
Owners Katie Barringer and Jordan Smelt merge their love for books, wine, food, and London at bookshop and wine bar Lucian, most recently a James Beard Award semifinalist. Located at Modera Buckhead, Lucian specializes in titles centered on art, design, food, and culture and carries more than 450 wines by the bottle and 15 wines by the glass. The food here, by executive chef Jason Paolini, is approached with the same thoughtfulness and care that Barringer has with books and Smelt with wine. Nothing is an afterthought, right down to the glassware. The perfect French omelet with caviar is a staple on the menu. Be sure to order a glass of Champagne with crisp polenta and a bowl of crispy fries, too, which comes with a chef’s choice aioli, like horseradish or chile-spiced. Reservations for lunch and dinner are highly encouraged.
Dining and Cooking