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                    [ArticleID] => 803298
                    [Title] => Rediscovering MOA's Highlands Steakhouse
                    [Summary] => 
Sometimes, the hankering for a thick slab of juicy steak, generously marbled and done medium-rare, grilled over live coals so that it is seared on the outside and pink and warm on the inside, with the juices running out slightly as you cut into it, comes stronger than your doctor’s warning to ease up on the red meat.
                    [DatePublished] => 2012-05-05 00:00:00
                    [ColumnID] => 133753
                    [Focus] => 0
                    [AuthorID] => 1805279
                    [AuthorName] => Rey Gamboa
                    [SectionName] => Business
                    [SectionUrl] => business
                    [URL] => 
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BLACK INK PASTA

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                    [ArticleID] => 803298
                    [Title] => Rediscovering MOA's Highlands Steakhouse
                    [Summary] => 
Sometimes, the hankering for a thick slab of juicy steak, generously marbled and done medium-rare, grilled over live coals so that it is seared on the outside and pink and warm on the inside, with the juices running out slightly as you cut into it, comes stronger than your doctor’s warning to ease up on the red meat.
                    [DatePublished] => 2012-05-05 00:00:00
                    [ColumnID] => 133753
                    [Focus] => 0
                    [AuthorID] => 1805279
                    [AuthorName] => Rey Gamboa
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Rediscovering MOA's Highlands Steakhouse

By Rey Gamboa | May 5, 2012 - 12:00am

Sometimes, the hankering for a thick slab of juicy steak, generously marbled and done medium-rare, grilled over live coals so that it is seared on the outside and pink and warm on the inside, with the juices running...

Business