I wasn't expecting such a huge response to this. I'll add another detail to the story.
I was 29, and HUGELY afraid of turning 30 when this all started. I lived in an office, and my plant had a name (Charlene the ficus is still doing well, I hear). The company I helped take public started going in a management direction I didn't agree with (ruthless, and not the tasty Rye beer from Sierra). I took my stock options, took out MASSIVE loans, and opened the pub. We don't own property, but we'd have mortgaged it if we did. It is VERY scary to put everything on the line (this is 2008, during the worst part of the down economy, in the restaurant business which has a 90% failure rate).
The reason I bring this up is to illustrate that this wasn't an easy process; anyone with big dreams can absolutely succeed, but the risk and cost can be very, very high, and that's important to keep in mind. A solid plan, a serviceable niche, a great location, and a dedicated customer base are all required. So many restaurants fail because home cooks think they are chefs (they're not), or chefs think they can handle the business side without help (possible, but usually disastrous). Having your metaphorical ducks in a row is essential. Don't wing it. Be ready. Have a solid team in place. Once you're positive that you are ready, go ALL IN - whether you're going bigtime brewer, or opening a pub.
My wife and I have really given up a lot, but our dream is about to come true. 
