Why Lucian’s French Omelette Is Worth Hitting Pause on Your Day For
A jewel box of a space in Atlanta’s Buckhead neighborhood, Lucian Books & Wine is part atmospheric bookstore and part wine bar, offering a carefully chosen range of art, architecture, and design tomes alongside thoughtful programming like book signings and author talks. Yet, it’s not just a place for intellectual nourishment — it’s also a haven for those seeking a special meal, a great cocktail or glass of wine, or even just a quiet afternoon at the bar. Among Lucian’s many pleasures, one dish stands out as both emblematic and exceptional of the restaurant’s raison d’être: the restaurant’s French omelette with caviar and crème fraîche.
Chef Jason Paolini’s signature dish is a study in simplicity and technique. A perfectly rolled French omelette — soft, velvety, and almost custard-like in texture — is crowned with a dollop of crème fraîche and a shimmering spoonful of caviar. From its understated elegance to its balanced, salty decadence, this omelette encapsulates the ethos of Lucian itself: bold, but never ostentatious.
The dish is as timeless as Lucian’s concept, a 40-seat restaurant which debuted in 2021 under the stewardship of partners Katie Barringer and Jordan Smelt. As Barringer curates the literary and event offerings and Smelt oversees the wine program, Paolini crafts a menu where every detail counts. “The omelette was the first dish created for Lucian, and it is the driving force behind our menu,” Paolini tells us. “When Katie and Jordan began the process of opening, a perfect French omelette was always a part of the vision and it has set the tone for the development of our menu.”
A French omelette with caviar and a glass of champagne at three o’clock in the afternoon — who doesn’t want that?— Jason Paolini
The French omelette itself has a storied past, with origins as complex as its preparation. While widely associated with French culinary tradition, some argue it was born in Spain or even ancient Persia. Like the Caesar salad — crafted by an Italian immigrant in Mexico — or French toast and French fries, the French omelette carries a name that may belie its exact history. Regardless of its origins, the dish has become a canvas for culinary creativity, and at Lucian, it’s elevated to an art form.
What makes this version unforgettable is its effortless balance (even if it is actually quite difficult to achieve its near perfection). The richness of the butter-soaked eggs is cut by the tang of crème fraîche, while the briny pop of the caviar lends that extra oomph. Paolini calls it “elegant and satisfying,” and it’s easy to see why. Paired with a glass of bubbly, it feels like the height of sophistication. “Seriously,” he adds, “a French omelette with caviar and a glass of champagne at three o’clock in the afternoon—who doesn’t want that?”
Lucian’s omelette delivers a reason to drop everything and savor something extraordinary. At the end of the day, this isn’t just a dish; it’s a defining experience that speaks to the heart: thoughtful, refined, and deeply fulfilling. As Barringer reiterates, “Champagne is the perfect pairing for the omelette. Not only does it contain the tried and true acid to fat balance, but it also ties into the elegance and luxury of a simple dish executed perfectly. It’s the essence of quality over quantity.”
Allison Ramirez is a bicoastal, Atlanta-based (for now) freelance journalist. She has over a decade of experience writing for publications like Travel + Leisure, the Daily Beast, Liquor, Thrillist, and others. Her recent work spans art, architecture, travel, and food & beverage stories, focusing on diversity within those spaces in the South and beyond. Follow her on Instagram here. Follow Resy, too.
