One of the oldest continuously operating restaurants in Mississippi
Established by Felix Weidmann in 1870, Weidmann’s restaurant has been a staple in Meridian, Mississippi for the last 155 years, and is the oldest continuously operating restaurant in the state.
Weidmann was a Swiss immigrant who had been a chef on a transatlantic steam ship. Once in America, he rented a space in the Union hotel with only a counter and four stools.
In 1923, his grandson, Henry, moved the restaurant to its currently location. From 1940 to 1970, Weidmann’s was open 24/7, apart from Christmas Day, and became nationally recognized when Shorty McWilliams, a locally known football star, married into the family.
The business stayed in the family until 1999, when a group of 56 investors bought it, sold all the memorabilia, and completely renovated the site. They opened it back up in 2000, and had multiple operators before they reached out to Charles Frazier in 2010.
Frazier was born in the United Kingdom and is a dual citizen. His mother is from England and his father is from Leland, Mississippi. He spent many years in New Jersey before moving to England and graduating from high school there. After one semester at a college in Pennsylvania, he decided to drop out and travel the world for a few years before attending Mississippi State University, where he met his wife.
Although Frazier did not finish his degree at MSU, he eventually obtained his degree in Hospitality Management from The University of New Orleans. But after Katrina hit, he and his family were left without a home, so they moved to Meridian and he began working at Crescent City Grill. He was later approached by the owners of Weidmann’s.
“The guy before me just up and left one day,” said Frazier. “So I made the move, and then we bought them out about eight years ago, my wife and I. We’re 50-50.”
After some minor renovations, they opened back up three months later. Frazier went to work trying to understand the business and actually talked to the customers. He eventually started buying back all the memorabilia he could find and bringing the historical significance back to Weidmann’s. He bought back the original neon sign and added local art to the exposed brick walls.
One of the things that Frazier said “ensured” his success was bringing back the tradition of the peanut butter crock. In the 1940s there was a butter shortage, so Henry Weidmann started putting out peanut butter with crackers. Although the new crocks weren’t made by the original potter, they are still made by hand today by a local artist.
The restaurant includes a dining hall with a small bar, two banquet spaces, and an upstairs bar with balcony dining space where patrons can look out at downtown Meridian. Although the balcony bar has they same menu, Frazier said the vibe is more modern than the rest of the building, and he often has live music on the weekends and events throughout the week.
According to Frazier, one of the greatest challenges for all restaurateurs is staffing, but he has been blessed to have a few staff members that have been with him for a long time. It is important to him to take care of them as if they are family and build relationships.
“I have a service-oriented management style,” said Frazier. “We’re there to facilitate service and to help our staff.”
Frazier said he has menus as far back as the 1920s that were used to put together the menu they utilize today. Although they could never sustainably have as much on their menu’s today as they then, especially if they want to continue to use a lot of raw ingredients. He has also brought on an award winning chef who is from the area, and has experience with southern cuisine.
One of their oldest and most beloved menu items is the Black Bottom Pie, which they are known for. The recipe has been handed down for generations and pieces were once sold on the Amtrak dining carts when the train stoped in Meridian.
According to Frazier, people keep coming back to Weidmann’s because of the strong history and emotional connection they have to the restaurant, but they also have many travelers.
“The trend in the nation, no matter what industry you’re in, is for a genuine experience,” said Frazier. “I think that people have tired of a prepackaged corporate experience.”
Moving forward, Frazier said he hopes to one day hand this legacy over to his children, but currently he just wants to “constantly improve” and continue to see the community flourish.
“I think that there are some great things on the horizon for this area, for our community, and we’re just going to enjoy being a part of it,” said Frazier.
