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LA's Best Pizzeria Serves an 11-Course Pizza Omakase | On The Line | Bon Appétit
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Real-world tiny clubs: "One of the things I read about while getting ready for our vacation in Japan were these famous tiny businesses: bars or izakayas with four seats, narrow little bookstores or record shops in people’s houses or the bottom floors of small buildings, hyper-specialized or themed bars owned by one passionate guy. (There’s one
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psa: there’s a man in sf who traveled the world for 4 years learning how to make the best baklava
& it is indeed the best baklava https://t.co/Ub4oxD7wOj
The prevailing dogma is that startups should ship and iterate as quickly as possible. Scott believes that’s often counterproductive. You need to “surprise and delight” your customers to create a product that grows organically. You can’t do that by simply meeting a user’s expectations; you must surpass them. Doing so takes time and polishing.
Mario Gabriele • Modern Meditations: Scott Belsky
To me, the key to keeping taste is to be true to yourself. While I recognize that that sentiment would be more appropriate on a wine mom’s wall hanging, it is surprisingly hard. When no one cares about you and you make objects for the simple joy of creation, you’re under no pressure to conform your taste to anyone. When your audience grows—when... See more