An indoor, air-conditioned range encompasses eight shooting lanes, each equipped with an electronic targeting system and lighted stalls to enhance vision.
The pro shop rents many of its in-stock firearms, including handguns and Class 3 weaponry.
The weapons experts of Aim Center Mass share their knowledge in serving the public, law enforcement, military, and first responders. As the partner business of Mission Essential Inc., Aim Center Mass houses three archery ranges in addition to the gun range. Each is outfitted with the TechnoHunt bow-hunting system, which lets guests test their aim on virtual trophies such as bear and elk.
Insides Pad Thai, mint green and soft yellow walls surround linen-topped tables populated with traditional Thai dishes. A grandiose mural of a seaside vista blankets one wall, and sheer curtains block out the sun and its inane chattering. It's within this airy, relaxed atmosphere that servers shuttle out savories from an easy-to-navigate menu that has separate sections for stir-fries, curries, noodles, and vegetarian items.
The slice savants at Vincenzo's Pizzeria and Pastas hand-toss New York–style dough to bedeck with more than 20 fresh toppings including italian sausage, feta cheese, and sun-dried tomatoes. When they're not sculpting hearty pastas and hoagies, chefs also sling jumbo slices to satisfy individual cravings or patch holes in coats made of pizza. Catering options fend off hungry hordes with comfort fare such as buffalo wings, baked ziti, and herb-crusted roast beef.
Head Chef Miriam Sosa culled from South American and Caribbean traditions when she built her menu of Latin dishes at the fast-food eatery Latin Chicks. Sosa’s Peruvian-style pollo a la brasa—coal-fired chicken—headlines the menu and makes appearances with fries, in salads, and once on Jimmy Kimmel Live. For a sweet treat, she also presents a choice of filling and topping for churros, including strawberry, cream cheese, and guava.
Top-of-the-line cuisine from the land and the sea meets in the kitchen of Toni Steakhouse, a family-owned restaurant that opened in 2008. Chefs hand-cut steaks such as the 28-ounce bone-in Cowboy rib eye and the center-cut chateaubriand for two, pairing them with traditional sides such as loaded baked potatoes and wilted spinach. Those who opt for seafood choose from specialties such as sushi-grade grouper and red snapper filleted onsite. Cocktail pairings range from classics such as the Ketel One vodka martini to the decadent creations such as the Godiva chocolate dessert martini.