Photos: St. Louis Supper Club at The Mexican STL

On September 14, 2026, St. Louis Magazine hosted our St. Louis Supper Club, presented by ReeceNichols, at The Mexican STL in Crestwood. SLM dining editors George Mahe and Cheryl Baehr selected this location after following chef Tyler Layton’s work at Twisted Tree for years.

“It’s been exciting to watch Tyler bring his talents to The Mexican STL,” says Cheryl. “He has this knack for elevating comfortable favorites through impeccable technique and little pops of creativity. And the hospitality element of this restaurant group is just as flawless. They run some of the busiest restaurants in town, yet they make every diner feel welcome and seen.”

Before dinner, guests gathered for a cocktail hour on The Mexican STL’s indoor-outdoor bar and patio, sipping welcome margaritas and enjoying passed appetizers. They also built their own succulent arrangements to take home, sponsored by ReeceNichols and provided by LoKey Designs. The evening continued with a beautiful five-course menu of Mexican-inspired dishes paired with drinks (see menu below).

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St. Louis Supper Club hosted at The Mexican STL on September 14, 2026

All guests enjoyed a happy hour with welcome margaritas and apps.

Guests enjoyed a DIY succulent bar, sponsored by ReeceNichols and provided by LoKey Designs

SLM dining editors Cheryl Baehr and George Mahe

Guests were able to take home these margarita glasses, courtesy of The Mexican STL

SLM dining editors George Mahe and Cheryl Baehr

Kathryn Goessling, Marketing Manager, ReeceNichols Real Estate

Chef Tyler Layton prepping the third course

VIP Table who enjoyed their meal with George Mahe and Cheryl Baehr

About the Chef

Chef Tyler Layton is a St. Louis native who began his culinary career as a teenager at Citizen Kane’s before honing his skills in kitchens across the region. After working under Chef Hubert Keller at Sleek, Layton joined Trattoria Marcella, where he spent a decade rising from pasta cook to chef de cuisine and developing his approach to seasonal menus and local ingredients.

Layton later joined Jim Schuette and the Twisted Concepts team to open Twisted Tree Steakhouse, expanding his focus from the kitchen to the broader hospitality business. As the group grew, it opened Twisted Tavern in Arnold and St. Peters, the Sunset Event Space, and, most recently, The Mexican STL in September 2025.

Today, Layton serves as executive chef for Southside Hospitality/Twisted Concepts, overseeing culinary direction across its restaurants while continuing to seek inspiration from chefs and restaurants around the country.

The Menu

FIRST COURSE Caprese – heirloom tomato, avocado, queso fresco, cilantro, taco salad vinaigrette, lime arbol pepper oil
SECOND COURSE: Oaxaca Ravioli — Oaxaca cheese, corn beurre blanc, micro cilantro, cotija
THIRD COURSE: Surf & Surf — charcoal grilled scallop & shrimp, arroz verde, roasted fajita veggies, salsa negra
FOURTH COURSE: Short Rib — banana leaf braised, smoked sweet potato mash, salsa tatemada, avocado lime crema
FIFTH COURSE: Tres Leches — sponge cake, whipped cream, marinated strawberries

Drinks

BEER: Modelo Especial | Modelo Negra
WINE: Imagery Cabernet | Meiomi Chardonnay
COCKTAILS: Clásica Skinny Margarita, The Mexican STL Margarita, Cowboy Water, Peach Don’t Kill My Vibe