Dean and Heidi are fantastic restauranteurs. Dean has well honed palate for flavor combinations and is never satisfied with the status-quo.
He has elevated the humble pasty (comfort food for coal miners) into collection of international meals enclosed in pastry. I have eaten 90% of the pasty menu and every single pasty was well crafted and bursting with flavor. My favorites are: Lamb Vindaloo, Chicken Tikka, Lovely Bit 'O Salmon, and Bangers+Mash. Always ask for double sauce!
There is a fine line-up of beer on tap, including hard to find ones like Dogfishhead 90 Min IPA. I usually do Guinness or a Black+Tan, all poured properly.
It's fun to watch staff make the pasties. They are a tattooed, funky bunch -- you will never find a more gracious group or more dedicated to getting the product right, though.
I enjoy the Mesa location with family, but prefer the grittier "coal mine-like" atmosphere of the original Tempe location if I'm alone or with the guys.