Wood-Grilled Lamb Kabobs at Union

Little pockets of heaven, more like. Union executive chef Jeremy Saccardi marinates overnight then skewers fresh boneless Colorado lamb before grilling over hickory and mesquite wood. Fresh, locally made pita dough is toasted to-order in a brick oven, then wrapped around the grilled lamb along with English cucumber slices, teardrop tomatoes, house-made tzatziki sauce and a little micro-mint. These mini gyros make a nice mini dinner, too. $21 for three, in Aria, 693-8300, LightGroup.com.

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Seven reasons to raise up a glass

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Seven reasons to raise up a glass

By Xania V. Woodman

1. Karma does indeed come around. The crisp, moderately dry sparkling white wine in the attractive single-serve glass bottle first took root in California and has finally washed up on Vegas’ thirsty shores this week. A four-pack of these convenient 187-milliliter bottles—cylindrical and wide-mouthed with a screw top to retain the wine’s effervescence—will run you $28, or $7 each at your local liquor store. You can also get your toast on at 30,000 feet as Karma is served on all Virgin America flights.

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