As in any good restaurant scene, Glasgow's diners take few prisoners, and restaurateurs have to pull their weight to survive any length of time. Even the mighty Gordon Ramsay received a bloody nose when his Amaryllis restaurant here folded back in 2004. However, the bargain end of the market often does little to counter the accusation that Scots love stodge. Deep-fried pizza is a reality rather than a punch line in Glasgow. By contrast, the best restaurants show Scotland's excellent natural ingredients, such as Scottish beef, fresh seafood, and fine cheeses, in their best light.