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I agree.DINING OUT <br> Hearty Eater, Try Fant’s Steaks <br> By Bill Dvorak <br> A pleasant location for a steakout is Fant’s Steak House at 6211 W. 130th St. (between Snow and Pearl Roads) in Parma Heights, taken over in the summer of 1968 by Charles and Betty Fant, former Chicago restaurateurs. <br> One of the attractions is a relish bar at which patrons are invited to help themselves to any or all of 10 or a dozen appetizers all kept futifully fresh and for the most part, chilled. <br> Be certain to pace this preliminary course to allow for the entrees, mostly beef, which come in generous portions. Also served with the meal is a salad bowl which appeared to me large enough for four persons or 16 rabbits. <br> Featured in the steak line are a 20-ounce T-bone and filet mignon or New York cut (boneless) strip. The dinners include the salad and choice of potatoes (we had the duchess and fried). <br> Also in the beef category are rib eye and steak brochette, and chopped sirloin. Unless otherwise ordered, many of these come au jus (natural juice gravy). There is also a combination filet mignon and lobster tail dinner. <br> THE REST OF THE menu is abbreviated and includes barbecued back ribs, lamb chops, pork chops and fried chicken. Seafood choices are deep fried lake perch, red snapper, shrimp and scampis. <br> For calling attention to this addition to southwest dining, which had escaped my notice, I am indebted to several hearty-eating friends. <br>