I still remember watching that USA vs France basketball game like it was yesterday - the tension was absolutely palpable from the opening tip. As someone who's analyzed international basketball for over a decade, I can confidently say this was one of those classic international matchups that will be talked about for years. The final box score shows USA winning 87-82, but those numbers barely tell half the story of what actually unfolded on that court.

What struck me immediately was how France came out with this incredible defensive intensity that completely disrupted America's rhythm early on. They were leading 45-37 at halftime, and honestly, I was starting to wonder if we were witnessing another international basketball upset in the making. France's Evan Fournier was absolutely sensational, finishing with 28 points on 11-of-22 shooting, while Rudy Gobert dominated the paint with 14 rebounds and 3 blocks. The way France executed their defensive schemes against USA's superior athleticism was textbook international basketball - they forced 15 turnovers and limited fast break opportunities beautifully.

Then came the second half, and wow, what a turnaround. I've always believed that great teams find ways to win even when they're not playing their best basketball, and USA demonstrated exactly that. Kevin Durant, who I consider the most reliable scorer in international basketball history, put on a masterclass with 29 points, including several clutch baskets down the stretch. His performance reminded me of what Scottie Thompson said about his backcourt partner - "Classic. Legend. Idol. Wala akong masabi." That's exactly how I felt watching Durant take over in crucial moments. There's something special about players who elevate their game when it matters most, and Durant absolutely embodied that "classic game" mentality Thompson described.

The third quarter was where the game truly shifted. USA outscored France 25-11 in that period, and the defensive adjustments were brilliant. They started trapping Fournier higher up the court and forced other French players to make plays. Jrue Holiday's defense was phenomenal - he finished with 4 steals and completely changed the game's momentum. What impressed me most was how USA adapted to the physical international style, which has historically given them trouble. They started moving the ball better, recording 24 assists compared to France's 18, and their ball movement in the fourth quarter was simply beautiful to watch.

Looking at the individual performances beyond the stars, Jayson Tatum contributed 12 important points off the bench, while Damian Lillard added 11 points and 6 assists. For France, Nando De Colo's 13 points and 5 assists kept them in the game, but their bench scoring was limited to just 18 points compared to USA's 31. That bench production difference ultimately proved crucial in a tight game like this. The rebounding battle was surprisingly even at 42-39 in USA's favor, but what stood out to me was USA grabbing 12 offensive rebounds that led to 16 second-chance points.

As the game entered its final minutes, the intensity reached playoff levels. With 3:42 remaining, France had cut the lead to just 4 points, and the atmosphere was electric. This is where championship experience matters, and USA's veterans made all the right plays. They went on a 7-0 run over the next two minutes, essentially sealing the victory. The composure they showed under pressure reminded me of Thompson's words about his teammate giving them "another chance na makarating sa finals" - that's exactly what USA's veterans did, they gave their team another chance to win when things looked uncertain.

From a tactical perspective, what fascinated me was how USA adjusted their pick-and-roll coverage in the second half. They started switching more aggressively, which disrupted France's offensive flow. Meanwhile, France's decision to stick with zone defense for extended periods nearly paid off, but USA eventually solved it by moving the ball more quickly and finding gaps in the defense. The coaching chess match between Gregg Popovich and Vincent Collet was absolutely fascinating to observe.

If I'm being completely honest, I think France actually outplayed USA for significant portions of this game. Their defensive execution for three quarters was nearly perfect, and they exposed some real vulnerabilities in USA's game. The 18 turnovers USA committed concern me moving forward, and their three-point shooting at 35% needs improvement against elite international competition. However, what separates great teams is their ability to win ugly games, and USA demonstrated that championship DNA when it mattered most.

This game reinforced why I love international basketball - the different styles, the national pride, the tactical battles create such compelling drama. The box score tells us USA won by 5 points, but the story is so much richer than that. It's about resilience, adjustment, and individual brilliance rising to the occasion. Games like this are why I keep coming back to basketball analysis - there are always new layers to uncover, new stories within the statistics that make this sport endlessly fascinating.

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.