Perimeter's bistro is amazing. The rice-wrapped seabass with Puy lentils I had yesterday at lunch was perfection. Nice, thick piece of fish, cooked perfectly. Flaky. Firm. Moist. Flavorful. Swathed in a rice wrapper and lightly browned, ending up covered in a crisp, savory golden sheath. Thin slivers of red and yellow peppers and suchlike veggies encased with the fish. The whole atop a generous bed of tiny, dark, earthy, intense Puy lentils, larded with and accompanied by more bits and slivers of veggies---carrot, more peppers, and so on. A drizzle of excellent olive oil. Karla, Steve, Frank, and the rest of the chefs and kitchen staff at PI get a big salute, or in Japanese style, a deep bow of acknowledgment, for this and many other unfussy but elegant, intense, and satisfying creations. Food like this relaxes and rejuvenates mind and body. I think we all work better---prove better theorems, achieve better philosophical insights, find more efficient ways to make the institute run or keep the building in good shape, and so forth, after a meal like this. Not that that's the point---like a piece of music, a painting, or a good theorem, such a dish is its own best reason for being.