Weidmann's

The story

Crafted with passion, served with love

A Living Piece of Meridian History

Weidmann's has been part of Meridian, Mississippi since 1870 — one of the longest-running restaurant traditions in the American South. The story begins with Felix Weidmann, a Swiss immigrant who had worked as a chef aboard transatlantic steamships and opened his first establishment with little more than a counter and four stools in the Union Hotel. By 1923, under his grandson Henry Weidmann, the restaurant moved to its present downtown address at 22nd Avenue, where it has remained ever since.

Through the mid-twentieth century, Weidmann's earned national recognition and ran around the clock — open 24 hours a day, seven days a week, closing only on Christmas Day. Ownership passed through several hands over the decades, including Shorty McWilliams, a celebrated Mississippi State and West Point football star who twice finished in the top ten for the Heisman Trophy. Today, owner Charles Frazier stewards the restaurant with a clear intention: honor the history while keeping the kitchen firmly focused on the future.

The Food and the Traditions

Weidmann's describes its approach as "high quality comfort food," built on the freshest ingredients, tried-and-true recipes, and care. The Southern American cuisine spans a wide range — from brunch and lunch through an ambitious dinner menu that draws on Gulf Coast ingredients and Louisiana influences alongside Mississippi staples.

Standout dinner dishes include Fried Green Tomatoes with 1870 Sauce (shrimp, mushrooms, tomatoes, and a spicy cream sauce), Shrimp and Grits made with stone-ground grits from Sciple's Mill, Catfish Belvedere topped with Gulf crabmeat and a light cream sauce, and Redfish 1870 — panko-encrusted redfish served over Hoppin' John. The grill section features cuts like a 14 oz bone-in Duroc pork chop finished with bourbon bacon jam and USDA Prime Rib Eye. Desserts lean into Southern American tradition: the World Famous Black Bottom Pie, Praline Bread Pudding à la mode, and Chocolate Bourbon Pecan Pie are all fixtures.

One of the most enduring touches is the peanut butter crock set at every table — a tradition dating to the 1940s, when wartime butter shortages prompted Henry Weidmann to substitute peanut butter with crackers. The crocks are still made by hand by a local Meridian potter.

Recognition and Setting

The restaurant's wine program earned a Wine Spectator Award of Excellence in 2024, a mark of quality that reflects the care taken across the full dining experience. Walls lined with photographs of celebrities, longtime employees, and local guests give the dining room a warmth that accumulates over generations — a place where history is visible rather than performed. Original artwork by local artists rotates through the space, with pieces available for purchase directly from the artists.

Beyond the main dining room, the Balcony Bar offers a separate setting for drinks, while dedicated banquet rooms and catering services accommodate private events of varying sizes. A kids' menu (the "Treasure Chest") and Sunday brunch round out an offer that genuinely serves the whole community — much as it has for over 150 years.