George Mahe is the Dining Editor at St. Louis Magazine. He specializes in food, wine, and spirits coverage, with a keen focus on restaurant innovation, beverage production, and commercial real estate. His insights and expertise have been featured in St. Louis Magazine, where he explores the intersection of culinary trends and the hospitality industry.
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St. Louis, United States (Local)
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George Mahe's articles predominantly focus on food, dining, and local cuisine in St. Louis, Missouri. He frequently covers private sector announcements related to restaurants and events within the food and beverage industry. If you have a new restaurant opening or an event related to food, reaching out to George with a press release or announcement could be effective.
For product promotions within the food and beverage industry in St. Louis, sharing information about unique products or culinary experiences might capture his interest as well.
Given his emphasis on local content specific to St. Louis and its culinary scene, pitching stories that celebrate the city’s unique gastronomic culture would likely resonate with him.
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Alex Oliver’s latest project aims to create an experience-driven downtown gathering place in the former Reign and Copia space.
Rickard Nix Jr. reflects on the catering giant’s surprising influence, from popularizing pasta favorites like chicken tetrazzini and pasta con broccoli to pioneering the city’s earliest boxed lunches.
The following information is accurate as of an early-June press date. May is a traditionally robust month for restaurant openings in St. Louis, and so it was this year, with 22 openings and only five closings. Two restaurants in Clayton closed: Bistro La Floraison (7637 Wydown), the acclaimed French bistro café, and Il Palato (222 […]
By: George Mahe
Fans can enjoy a limited-edition BBQ sampler, score free sandwiches after a Walker home run, and acquire exclusive merch, with proceeds benefiting the star’s education-focused foundation
By: George Mahe
To help commemorate the St. Louis Cardinals’ 2026 season, Sugarfire Smoke House is partnering with St. Louis Cardinals outfielder Jordan Walker on a campaign that combines limited-time menu offerings, fan giveaways, and exclusive merch—all while supporting a good cause. Says Sugarfire co-owner/founder/chef Mike Johnson, “What’s better in St. Louis than Cardinal baseball and free BBQ?” […]
By: George Mahe
Our dining editor answers one of his most frequently asked questions
By: George Mahe
Zhanglala Beef Noodles brings Lanzhou-style noodles to University City.
By: George Mahe
A big, fat steak? Prime rib? A one-pound pork chop? A simple meat loaf? What’s it gonna be?
Owners Dave and Kara Bailey say the sale is driven by the property owner’s decision to sell, with multiple scenarios possible for the historic property.
St. Louis restaurateurs and dining writers share the trends they’d like to see disappear: QR code menus, AI-generated food art, surprise large parties, and more.
