every beer i have (save for one - mild blonde) has gotten better after time in the bottle... frankly i'm at the point where i'm just going to wait a month after bottling to even sample them, but i'm not that patient. the sweet spot appears to be two months for most average gravity brews.
Commercial breweries do not suffer the same downfalls that we as homebrewers have to deal with. They have perfect ferm temps, perfect pitching rates, high quality consistent ingredients, the advantage of large ( and sometimes under pressure) batch fermentation and conditioning, etc etc.
A commercial brewery can have a fully fermented, conditioned, carbed and cleared beer in less than 3 weeks sometimes. For an IPA, that very first day after conditioning is completed is the best hop flavor and aroma you will get, combined with a well conditioned brew. From there, the hop quality simply diminishes.
In a homebrew situation, it frequently takes a multiple weeks for all the off flavors to go away. These off flavors are brought on from fermentation temps, pitching rates, ingredients, etc etc that we simply do not always control perfectly. So day 21 for the commercial brewery may be equal to day 56 or 63 at the homebrew level. We have the advantage of being able to dry-hop at any point along that timeline to bring the hops back to the forefront (as long as you havent bottled yet!).
There are homebrewers that have their process down to a science where they have excellent beer at that 3 week mark, but it takes a lot of work to get there. I am NOT one of those brewers, but my IPAs are frequently drinkable (and delicious with all that hop flavor and aroma!) at 3-4 weeks.
I don't know about you, but I buy (and brew) IPA's for the hops. And when I am paying a premium for beer, I want it to be at its peak.