Tradition, elegance, and history define Mississippi’s oldest restaurant, Weidmann’s. Located in Meridian, the iconic restaurant was established in 1870 by Felix Weidmann, a Swiss immigrant chef on a transatlantic steamship. The restaurant was initially in the Union Hotel, with a simple counter and four stools. In 1923, the restaurant moved to its present location in downtown Meridian, under the ownership of Henry Weidmann, grandson of the founder.
The restaurant gained national recognition in the 40s-60s and became a staple for Meridian and nearby communities. It was open 24 hours a day, seven days a week, with the exception of Christmas Day. In the ’60s, ownership was transferred to Shorty McWilliams and his wife Gloria (Weidmann). Shorty was a football star at Mississippi State and West Point, earning top-ten rankings for the Heisman Trophy twice. In the 1980s, Poo Chancellor and his wife Gloria (McWilliams) took over ownership.
In 1999, 54 investors purchased the building and restaurant and completely renovated the site. Weidmann’s reopened in 2000 under new ownership, and in 2010, the restaurant briefly closed, only to be reopened by the current owners and operators, Charles Frazier and his wife, Trish Frazier. The goal? To provide outstanding and affordable Southern Cuisine in a historic setting.
“Our focus is to embrace all things Southern. We have fresh seafood from The Gulf, and we source our food as much as we can locally,” Frazier said.
Being the Magnolia State’s oldest restaurant, many patrons return to downtown Meridian to enjoy delectable dining while reminiscing about past visits to the incomparable restaurant with loved ones.
“People come in and tell me about how they used to eat here with their grandparents, which is 70 years ago for some. Patrons can connect to the past through the restaurant. It’s truly an honor and a privilege to be a part of this,” Frazier shared.
The restaurant’s history is honored through a vast collection of photographs of celebrities, employees, and patrons. Memorabilia adorns the walls and engages guests as they enjoy their meal in a storied and stunning setting.
Each table at Weidmann’s has a handmade peanut butter crock and an assortment of crackers. This tradition dates back to the 1940s, when legend has it there was a shortage of butter due to WWII. A guest mentioned to Henry Weidmann that peanut butter would be an excellent replacement to accompany the crackers. Henry embraced the concept and eventually found a potter in Louiseville, Mississippi, to make the crocks.
“When I took over the restaurant, people mentioned how they missed the peanut butter crocks,” Frazier said. My wife made some, and we brought back the peanut butter crocks–this has paid more dividends than I could have ever imagined. It’s bridged the gap of time in a way–people love to see them on the tables.”
Through its rich history and heritage, Weidmann’s is truly the cornerstone of Southern Magnolia State dining.
“We must continue the Southern culinary heritage that is uniquely ours,” Frazier shared. “My wife and I are merely stewards of all this; Weidmann’s is truly the community’s restaurant.”
