About The Italian Fisherman


John Weichman's thrives on consistency in food, service and friendliness

John and Maria Weichman not only retained the best elements of an old, family-owned restaurant; they embellished it with their own flair.

Since opening Weichman's All Seasons in 1982, they have won numerous awards for their consistently excellent food and service. Using many of the original recipes from his father-in-law's restaurant, Constantine's, Weichman is carrying on the family traditions of providing a broad selection of fine foods and wines to satisfy all tastes.

Weichman's is as revered for its prime rib as for its scamp almondine, a fillet from the grouper family rolled in bread crumbs, broiled and then topped with a browned butter and lemon sauce, sliced almonds and parsley. The updated wine list is the largest in Alabama.
   

"Consistency is most important; a lot of people pass through town once or twice a year from everywhere and order the same dish," Weichman said, because they know it will be the same each time. The moderate price structure and low wine markup - 40 percent to 50 percent - also encourage repeat business.

 "We have tried to provide a very high level of service without making it somewhat stuffy," he explained. His goal is to make guests feel as if they were eating home.

Weichman was a chemical engineer, but he made a career change in 1979 to manage Constantine's. He learned the details of the front-and back-of-the-house by doing them. He has no regrets about dedicating himself to providing people with cherished dining experiences.