I still remember the first time I saw a Nissan GTR in person—it was a 2017 model parked outside a coffee shop, its sleek lines catching the morning light in a way that made everything else on the street look ordinary. That moment took me back to my own journey through automotive journalism, where I've witnessed firsthand how this iconic machine has evolved from a humble beginning to what many now call "Godzilla." The GTR's story isn't just about engineering; it's a narrative of passion, innovation, and relentless pursuit of perfection, much like the dedication I've seen in athletes pushing their limits. Speaking of dedication, it reminds me of tennis prodigy Eala's recent grind—in just two weeks, she competed in three grass court tournaments, facing a first-round exit at the Birmingham Classic but bouncing back with a quarterfinal finish at the Ilkley Open. That kind of resilience mirrors the GTR's own path, where setbacks in early models fueled breakthroughs that would redefine sports cars forever.

Let's rewind to the 1960s, when the GTR first emerged as part of the Nissan Skyline lineup. I've always been fascinated by how it started as a modest four-door sedan, only to transform into a racing legend by dominating Japan's touring car circuits. The original 1969 model, known as the KPGC10, packed a 2.0-liter inline-six engine producing around 160 horsepower—a modest figure by today's standards, but back then, it was enough to leave competitors in the dust. I recall test-driving a restored version years ago; the raw, mechanical feel of that car, with its manual transmission and minimalist interior, made me appreciate how far we've come. It wasn't just a car; it was a statement of ambition, much like how Eala's early tournaments, despite mixed results, laid the groundwork for her growth. In those days, Nissan focused on durability and balance, traits that would become the GTR's hallmark, and as an enthusiast, I believe this era set the tone for what was to come—a blend of practicality and performance that few brands have matched.

Fast-forward to the 1980s and 1990s, and the GTR entered what I consider its golden age with the R32, R33, and R34 generations. The R32, launched in 1989, was a game-changer; it featured the legendary RB26DETT engine, a twin-turbocharged 2.6-liter beast that officially made 276 horsepower but, as any gearhead knows, often delivered closer to 320 in real-world conditions. I've had the privilege of tearing up a track in an R34 myself, and the way it hugged corners with its advanced ATTESA E-TS all-wheel-drive system felt like magic—it was as if the car could read my mind. This period saw the GTR dominate global motorsports, including a stunning 29 victories in 29 races in the Japanese Touring Car Championship, a feat that solidified its "Godzilla" nickname. Reflecting on Eala's recent quarterfinal run, where she adapted to different opponents and surfaces, it's clear that the GTR's evolution similarly thrived on adaptation. Nissan engineers didn't just tweak designs; they reinvented them, incorporating technologies like active rear steering and improved aerodynamics. From my perspective, this is where the GTR transcended from a mere car to a cultural icon, inspiring a generation of tuners and fans, including myself, who still debate the merits of each model over coffee.

The modern era, starting with the R35 in 2007, marks what I see as the GTR's peak of innovation. When I first drove one at a press event, the acceleration—0 to 60 mph in under 2.9 seconds—literally took my breath away. Under the hood, the 3.8-liter VR38DETT V6 engine now churns out up to 600 horsepower in the Nismo variant, a number that puts it in the same league as supercars costing twice as much. But it's not just about power; the R35's dual-clutch transmission and sophisticated computer systems make it accessible to drivers of all skill levels, a democratization of performance that I admire. I've spoken with Nissan engineers who shared how they iterated on feedback from owners and racetracks, much like how athletes like Eala analyze their matches to refine their strategies. For instance, in 2020, Nissan reported selling over 40,000 units of the R35 globally since its launch, a testament to its enduring appeal. However, as a purist, I sometimes miss the rawness of the older models; the R35's electronic aids, while brilliant, can feel a bit sanitized. Yet, there's no denying its impact—it's forced rivals like Porsche and Ferrari to up their game, and in my book, that's a win for car enthusiasts everywhere.

Looking ahead, the GTR's future is as exciting as its past, with rumors of hybrid and electric versions swirling in automotive circles. I recently attended a tech conference where Nissan hinted at a potential 2025 model with over 700 horsepower, possibly incorporating battery technology from their Leaf lineup. As someone who's followed this saga for decades, I'm thrilled by the prospect but also cautious; electrification could dilute the visceral experience that defines the GTR for me. Still, if history is any guide, Nissan will find a way to balance innovation with soul, just as they have since the 1960s. In the end, the GTR's story is one of relentless evolution, much like the journey of athletes striving for greatness—whether it's Eala refining her serve or engineers tweaking a turbocharger, the drive to improve is what makes legends. So, as I sit here reminiscing about that first GTR sighting, I'm reminded that icons aren't born overnight; they're built through years of passion, persistence, and a willingness to adapt. And for that, the GTR will always have a special place in my garage and in my heart.

LIGHTING, LIGHTING, AND MORE LIGHTING
People are typically drawn to bars solely based on their atmosphere. The best way to knock your next commercial bar design out of the park is using the perfect amount and type of lighting. Use standout light fixtures as their very own statement piece, track lighting for adjustable ambiance, hanging pendant lights over tables, and ambient backlighting to display the alcohol. Bartenders need to serve and customers need to order, so make sure it’s just functional as it is attractive. 

CHOOSING YOUR BARTOP
What may seem so obvious, is often so overlooked in commercial bar design- the material of your actual bartop itself. While we realize stone and marble are as classy and elegant-looking as can be, the reality is that they just aren’t your best option for a durable and long lasting bartop. They crack, have no grip, and break way too many glasses. Opt for a high-quality wood bar instead. Oaks, maples, mahoganies, and ashes are sturdy and provide your customers with a firm grip for their glasses. 

THEME 
In a sea of millions upon millions of bars, how can you make your commercial bar design stand apart from the rest? The answer is to pick a unique, centralized theme and run with it. Whether it’s your next sit-down restaurant bar design, or remodeling the small, locally-favorite gem, you have to find out what your clientele wants. Survey the neighborhood of your establishment and find out what the demographics are there. Maybe a gritty, western bar would be a hit. Or maybe a more modern, sleek design is what’s missing in the area. Whatever theme you decide upon, hit it out of the park with the perfect lighting, wall art, music, and furniture. It’s all in the details. 

THE GUIDE TO YOUR NEXT RESTOBAR 
You’ve got the food, you’ve got the restaurant, you’ve got the customers, now all you need is a beautifully designed bar to top it all off.  Small bar designs for restaurants have a tendency to be a little thrown together and incohesive with the rest of the establishment. Stay on brand- create consistency with tying in the same color scheme, furniture, art, and overall ambiance of the pre-existing restaurant. Make sure the placement of your bar makes sense as well, have it in a place where it’s visible and easy to navigate but not in the way of servers and other guests. If the bar is going to serve food, be sure to consider the location of the kitchen to not obstruct traffic flow. Consider all of these small tips as you work through your next restaurant bar design. 

SPACE CONSTRAINT 
It’s no secret that bars have the reputation of being a little cramped, and in some cases- way too cramped. Consider all of the space constraints while designing your next commercial bar design and we can change that bad rap that bars have been holding for far too long. First and foremost, be sure to measure your bar, barstool, cabinet, and equipment height. Generally, a bar is 42” in height while a stool is 30” in height. Also be sure to allow at least 3’ of space between the bar and the alcohol for the bartender’s functionality and efficiency. Consider multiple register and drink-making stations for bartenders as well. Allowing 2’ between patrons is going to give them enough space to eat and drink, and most importantly, simply be comfortable. All of these considerations are especially helpful if it is a restaurant bar design, where the space is even more valuable.