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.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
St. Louis, United States (Local)
Not enough data
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.
This information evolves through artificial intelligence and human feedback. Improve this profile .
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.
By: George Mahe
The Gatsby’s historic rooftop will welcome guests July 3 for panoramic views of the Gateway Arch fireworks and drone show.
By: George Mahe
The self-pour beverage experience will bring one of St. Louis’ leading craft beverage brands to the complex, which is slated to open this fall.
By: George Mahe
When the Sybergs go to work, they’re not camped out in an office or studying spreadsheets. They’re unloading a delivery truck, greeting regulars, checking in with cooks, or pitching in to help wherever needed. It’s a philosophy that’s guided the family-owned restaurant group for five decades. This year, the Syberg’s brand celebrates its 50th anniversary, […]
By: George Mahe
The question surfaced after a recent Instagram reel in which a creator explained why he was criticized for shining a spotlight on favorite under-the-radar restaurants—specifically Jack Nolen’s in Soulard and Monte Bello Pizzeria in Lemay. His detractors argued that by sharing these hidden gems, he was helping turn them into overcrowded hotspots. It’s a debate […]
By: George Mahe
A new coffee shop with lofy aspirations opened today in Ballwin. Pana Coffee & Desserts (910 Kehrs Mill Road, Suite 102) is the passion project of 29-year-old Panayiotis “Pana” Stavrianos, whose family owned and operated the renowned Majestic Restaurant & Bar in the Central West End for more than five decades. After managing all five […]
By: George Mahe
The James Beard Award-winning chef is opening The Clydesdale, a modern tavern featuring elevated comfort food, a seafood-forward menu, and a stadium-facing patio.
The road to sommelier certification can begin with a local, hands-on, eight-week introduction to wine.
