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. On previous visits the buns were soft and buttery; the tenderloin was generous, moist and tender and we left happy. Today: 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. A 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. Well, I won't be back anytime soon. There are better sliders elsewhere.
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(i)