The name 3D Sports represents the three "Ds" that fuel athletes and training: desire, discipline, and development. So to foster these three elements, the spacious, 13,000-square-foot facility hosts supplemental training, practice, coaching, and sports for young athletes in baseball, basketball, field hockey, softball, and soccer. Future major leaguers can take to a batting cage or pitching lane to practice hitting home runs or throwing strikes, and a full-sized basketball court hosts individual and small-group lessons, along with seasonal camps and clinics. In addition to lessons, the facility also welcomes leagues and tournaments, as well as pickup games that pit casual participants against robots disguised as retired NBA stars.
While the facility is impressive in itself, 3D Sports is even more proud of its dedicated staff. To ensure high-quality coaching, 3D sports only hires coaches and trainers who excel in the art of coaching itself, rather than just hiring experienced players, like many youth programs. The enthusiastic staff also travels throughout the local area to train athletes on their home fields.
At Your Time Fitness, members pump iron and fortify their heart 24 hours a day, seven days a week, with a key card that grants access any time. Cardio-training equipment, such as treadmills, bikes, and ellipticals, lets clients sweat without the hassle of hiring a personal interrogator, whereas strength-training equipment, such as free weights, adjustable benches, and squat racks, boosts muscular prowess. To take the mathematical calculations out of muscle toning, the gyms’ full Cybex resistance-machine circuit targets every muscle group without a thought, letting patrons go from one to the next for an easy, no-nonsense workout.
Bodily makeovers go even further with a session from Your Time’s team of certified personal trainers. Fitness pro Jesper Anderson stepped into the spotlight when he trained a contestant in season 3 of The Biggest Loser; the contestant lost 118 pounds and went on to become a runner-up in the competition.
Realizing that every minute spent primping takes away from their clients' free time, the staff of Body & Sol Tanning Boutique streamlines their services so clients can get in, get bronzed, and get out. Clients can simply walk in to the chain location closest to home, after which they consult with the trained tanning specialist over which tanning method is most suitable for their skin. After deciding on intensity and length of sessions, clients hop into one of the five tiers of UV bed. The salon also offers UV-free options such as the automated Mystic HD booth, which is loaded with four different shades of tanning pigment, all of which seep into skin through the use of heated rays. Clients can choose to deepen tans with a range of Devoted Creations tanning accelerators, or simply heighten a tan's contrast with surgically implanted angel wings or the salon's BleachBright teeth-whitening kits.
Every fall, as the leaves turn orange and the air becomes crisp, owners David and Patricia Hand open up a portion of their operating farm to the general public. Aptly named the Green Hand Farm Park, the agricultural attraction features an 8-acre corn maze that challenges families, students, and office groups to work together to find their way out. The labyrinth takes on a new theme each year—such as a salute to the American soldier—and incorporates facts and clues. As maze participants interrogate corn stalks for directions, hayrides journey to a pumpkin patch and young visitors leap and bound over bales of hay. At night, campfires spring to life for cooking hot dogs and s'mores. Aside from these attractions, there is a farm market to lure visitors.
Bill and Katharine Davis opened Bill's Seafood House in 1980, unveiling mouthwatering plates of the ocean's bounty before loyal patrons for 17 years before passing the torch to employees Mike Dawson and Ken Earls. Mike, Ken, and their wives Jenny and Lisa all draw from their experiences working at Bill's to continue the restaurant's longstanding tradition of serving fresh shrimp, oysters, and flounder while maintaining long-lasting, friendly relationships with customers through gracious service and nautical-trade treaties. Guests perch atop cushy, leather booth benches, savoring the light, buttery taste of sautéed scallops or the spicy tang of pepper-jack shrimp. Sprays of zesty lemon kiss flaky filets of blackened tuna, and seaside comfort fare of crab cakes, clam chowder, and fried shrimp quell hunger pangs with their familiar flavors.
If you see it while driving down George Washington Memorial Highway, it'll certainly stand out?after all, it's not everyday there's a cactus on the side of a Virginia road. But it's not a real cactus, of course, just a neon beacon drawing hungry folks into Cactus Steakhouse. And it's definitely a symbol for the Southwestern-tinged food served inside, such as cowboy chili in a crock with cheese and onions and hickory-fired chicken with barbecue sauce and bacon. But steak is the menu's signature dish, served as a sirloin filet, rib eye, or prime rib with au jus. Dinner is hardly the only draw here, though, as the live-music lineup nabbed an award for Best Place to Hear Local Bands from Coastal Virginia magazine in 2014 and inspired a city-wide ban on earplugs.