We went to Ruth's Chris in Woodland Hills a few nights ago. Food and service were very good. I had a "N.Y. Cut", medium rare which was high quality meat, except for one thing--there was absolutely no char on the steak. I have noticed the same thing in other top steak restaurants in L.A. I asked the waiter about this, pointing out that I do not have this experience elsewhere, such as New York, Chicago, Miami, or Las Vegas. The waiter, who has worked in a number of other cities and has been in L.A. for 6 months, said he noticed the same thing and assumes L.A. people do not like a chared steak. He said I could get it chared, but I would have to specify this when I ordered it. What gives here? In my opinion, the charing of the outside of a steak makes it much better--less mushy.