Until today, I've long considered these the best sliders in the Valley. My favorites have always been the Gourmet (Tenderloin) sliders and my friend and I each ordered them today with a side of fries from the lunch special menu.\n\nOn previous visits the buns were soft and buttery; the tenderloin was generous, moist and tender and we left happy.\n\nToday: buns are smaller and dry. Tenderloin appeared to be half the size of the old portions and came back dry and gray despite the fact that we requested medium-rare. I suspect that the meat was dry from age and not overcooking as it was barely marked from the hot grill. \n\nA few years ago at lunch there would be at least two servers and a bartender. Today, it was a sole bartender to handle the lunch \"rush\" (two tables at noon). I fear that the ownership might be attacking declining profits by cutting back on food cost vs. focusing on building sales.\n\nWell, I won't be back anytime soon. There are better sliders elsewhere.