The lack of discernible seasons in Las Vegas hasn’t deterred DB Brasserie executive chef Vincent Pouessel from creating seasonal menus that transport your taste buds to a specific time on the calendar. In the spring, for instance, he created an all-vegetarian menu that perfectly captured the greening of the season. This summer, he takes advantage of the plentiful stone fruits to re-create the warm weather on your plate with dishes such as crudo of fluke and plum carpaccio and Duroc pork blade with grilled peaches. The bimonthly pop-up dinners are available only for one week, so make a note your calendars (July 25-31 for summer). It’s a delicious way to mark the passage of time. In the Venetian, 702-430-1235, DBBrasserie.com.