Operation Oggie

Feeling a little Cornish? Here's your spot

A A A Comments (0) By Stephen Lemons Thursday, Mar 3 2005

The only one I really didn't care for was the mini-meatball and mozzarella, accompanied by a side of house-made marinara. Thomas concedes he added it as a sop to those patrons weirded out by words like oggie and pasty, but even so, he'd do well to tweak it. As it is, the meatballs taste like sausage and are overwhelmed by cheese. Why not make the meatballs bigger, with less cheese?

There are other pasties I'm hot to try, especially the chicken Alfredo and the chicken Greek. Thomas offers an assortment of veggie pasties, so if you're a vegetarian, like Adolf H. was back in the day, have at them; I'm sure they're delish. For dessert, the apple-caramel sounds wunderbar, but I sampled the bonofee pie instead -- graham cracker crust beneath layers of gooey caramel, sliced bananas, and cream whipped onsite. A snarfalicious morceau, I assure you.

Jackie Mercandetti

Oggie expert Dean Thomas has single-handedly made Tempe the Cornish pasty capital of Arizona.

Location Info

Map

The Cornish Pasty Co.

960 W. University Drive, #103
Tempe, AZ 85281

Category: Bars and Clubs

Region: Tempe

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The Cornish Pasty Co.

1941 W. Guadalupe Road
Mesa, AZ 85202

Category: Restaurant > English

Region: Mesa

Details

The Oggie (traditional pasty): $5
The Porky: $5.50
Pesto chicken: $6
Bonofee pie: $3.50

480-894-6261 (www.cornishpastyco.com).
Hours: Monday through Saturday, 11 a.m. to 10 p.m.; Sunday, noon to 8 p.m.

960 West University Drive (northeast corner of Hardy and University, facing Hardy), Tempe

More About

Let's hear it for immigration! Expat Thomas, a vet of Pita Jungle and of a Mexican joint he ran in, of all places, Bristol, has single-handedly turned Tempe into Arizona's capital of Cornish pasty. What else can we ask of the bloke? Ahem, a jar of wife-beater, what else?