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Smoke Stack on Broughton Street, in the heart of Edinburgh city centre, believes in cooking the best-quality produce quickly and simply. All the meat served here comes from John Gilmours in the Scottish Borders and is prepared on the premises according to the diner's preference.
 
The restaurant's speciality 8 oz rump steak is trimmed in a 'Boston-cut' and almost fat-free while the 10 oz rib eye is described as 'the cut with the most flavour and could be a little fatty for some'. Other options include the lean fillet steak, perfect cooked rare, or as part of a classic surf and turf with king prawns and mussels in sun-dried tomato and cream sauce. Other main course options include chicken supreme, blackened salmon and fish and chips. Smoke stack also offers a range of salads and sandwiches, including peppered steak salad, chef's omelette and club sandwich, while dessert of banoffie pie, hot sticky toffee pudding or chocolate brownie ends the meal pleasantly.

The drinks menu offers white and red wines from around the world, a range of beers, lagers and spirits which complement the food perfectly.

Pizza Express remains a hugely popular bedrock of casual eating. Its popularity is testimony to the fact that across the country, they have restaurants where you will always be guaranteed a good nosh, with children's tastes being well catered for.

Pizza Express has gone even more Roman, and following the success of that particular example of listening to their public have introduced Romana pizzas, including the scorching Etna and the hearty Siciliana.

These pizzas are now thinner, bigger and crispier, and if that sounds like a marketing line, it is. However, unlike many such lines, this one is true, and their quality is always consistent, though cleverly they have still managed to retain a homemade feel to their pizzas.

As an alternative to pizza, try their pollo pesto - cavatappi pasta with torn chicken breast, mushrooms, red onions and mozzarella in a creamy gruyere, parmesan and pesto sauce and finished with grana padano - or the niçoise salad with mixed leaves, yellowfin tuna, free range egg, green beans, potatoes and tomatoes with olives, anchovies, capers and house dressing.

Many of the big chains have come a long way, and Pizza Express is certainly amongst them. One of the first to be quoted on the Stock Exchange - in 1993 - Pizza Express is not a franchise operation and retains tight control through its own staff.

Their wine list - though short - contains some surprisingly good offerings, especially their intense Australian Chardonnay, and a big, full-bodied Merlot from Cusumano, Sicilia.

Pizza Express remains a hugely popular bedrock of casual eating. Its popularity is testimony to the fact that across the country, they have restaurants where you will always be guaranteed a good nosh, with children's tastes being well catered for.

Pizza Express has gone even more Roman, and following the success of that particular example of listening to their public have introduced Romana pizzas, including the scorching Etna and the hearty Siciliana.

These pizzas are now thinner, bigger and crispier, and if that sounds like a marketing line, it is. However, unlike many such lines, this one is true, and their quality is always consistent, though cleverly they have still managed to retain a homemade feel to their pizzas.

As an alternative to pizza, try their pollo pesto - cavatappi pasta with torn chicken breast, mushrooms, red onions and mozzarella in a creamy gruyere, parmesan and pesto sauce and finished with grana padano - or the niçoise salad with mixed leaves, yellowfin tuna, free range egg, green beans, potatoes and tomatoes with olives, anchovies, capers and house dressing.

Many of the big chains have come a long way, and Pizza Express is certainly amongst them. One of the first to be quoted on the Stock Exchange - in 1993 - Pizza Express is not a franchise operation and retains tight control through its own staff.

Their wine list - though short - contains some surprisingly good offerings, especially their intense Australian Chardonnay, and a big, full-bodied Merlot from Cusumano, Sicilia.

Belushi's believe in living life king size, whether it's their huge drink offers or the massive parties that they host. So stop by at the trendy Fulham venue, relax by the sea at Brighton, or head to Greenwich, the unstoppable East End, or any other outlet, you're assured of an all American bar and restaurant experience and like many of its rivals Belushi's certainly know a thing or two about partying.

No doubt their discount deals are a major draw, but having said that it's important not to overlook the food, and being thoroughly American, burgers are a speciality with typically generous portions. Think big, think Aussie works burger, or choose from some inventive toppings like Cajun, mushroom blue, the BBQ bacon or satay. A closer look at main courses could reveal chilli con carne, sausage and mash, fish and chips and sirloin steak, in addition to fresh salads and sandwiches. Haute cuisine it's not, but for well prepared and well priced classics, it's hard to beat.

North Bridge Brasserie and Bar is situated in The Scotsman Hotel, one of Edinburgh's top luxury hotels and a member of The Leading Hotels of the World. Tables are set in intimate coves and booths on the ground floor as well as around the walls of the gallery level; a stunningly contemporary steel staircase connects the two floors.

The Head Chef prides himself on using seasonal local produce where possible and food is modern brasserie style, mixed with a touch of Scottish flavour and more original than the average. Typical dishes might include fresh Hebrides crab or hand dived Scottish scallops as the first act, supported by roast rump of Perthshire lamb as the main event finally ending with the Scottish strawberry parfait.

A stirring selection of Scottish cheeses, a hand crafted dessert cocktail or a fine rare single malt whisky may follow. North Bridge is an ideal alternative for intimate dinners or large celebrating groups with the efficient staff always prepared to show off their little piece of Scotland at its best.