By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
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.
960 W. University Drive, #103
Tempe, AZ 85281
Category: Bars and Clubs
1941 W. Guadalupe Road
Mesa, AZ 85202
Hours: Monday through Saturday, 11 a.m. to 10 p.m.; Sunday, noon to 8 p.m.
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?