Sublime
An inspiration engine for ideas
Ken Chong and Matt Sawchuk saw these problems first-hand during their time at Uber, where they helped grow Uber Eats’ GMV from $0 to $6B in GMV run-rate in only a few years. They understood that the critical bottleneck to the growth of delivery was the kitchen itself.
Alex Taussig • Firehose #195: 🍲 The kitchen is open. 🍲
Sally Darr, Formidable Chef of ’80s-Era French Bistro, Dies at 100
nytimes.com
NOMAD Sydney Restaurant | Surry Hills, Sydney
nomad.sydney
A perfect restaurant: linoleum and vinyl and hugging owners and a dusting of feta on all the food. Sometimes the giant windows were open to the street and the smelly sunshine poured in, but usually it was a place to hide from the rain, full of steaming wet coats and intense conversations. I went here with anyone and everyone, or with a book. One gr
... See moreClaire Dederer • Love and Trouble
The Book of St John: Over 100 brand new recipes from London’s iconic restaurant
amazon.com