Rater Comments
These comments express the opinions of individual Restaurant Raters, not those of Washington City Paper.
Review by ntr on June 2, 2007
No frills, but very, very good unhealthy fried chicken, mashed potatoes, and macaroni and cheese.
Review by mgeiss on December 22, 2004
I doubt you can find better fried chicken in the DC area, and for someone like me who hails from north of the Mason-Dixon, it may be the best you've tasted EVER. Also, my love for their cornbread runs deep. It is, for me, everything that cornbread should be. It's probably best that Flavors is so hard to get to by metro & bus or I'd have this stuff coursing through my veins on a regular basis.
Review by stripmallbandit on November 18, 2004
The first reviewer is dead on in the description of the food. Definetly try to house specialty--fried chicken. It takes longer (20 minutes) because they make it fresh. If you are in a hurry, you can call ahead and order your chicken (they don't take phone orders for anything else on the menu). I've only gone for dinner, but its never been too crowded. All of the food besides the chicken is usually ready within 5-10 minutes. I'm a big fan of the collard greens and the rice and beans. Also, it should go without saying, but get the cornbread (not the roll).
Review by elcuerpo on October 8, 2004
In a fast-food fueled world, sometimes it pays to kick back and soak in the local color. Flavors Soul Food in Falls Church offers hungry diners the opportunity to do just that, tempting patrons to revel in the sights and smells of a made-to-order lunch counter brimming with southern delights. Customers can choose from such down home favorites as fried whiting fish (four thick and crispy filets crown the more-than-generous dinner platter), batter dipped pork chops (my next conquest), or slow roasted, pulled pork barbeque (stick to your ribs good) for lunch or dinner. Just be prepared to wait, because this two-person operation can often lead to snaking lines at the counter -- although the built-in lagtime is well worth it since your food goes right from the fridge, to the prep table, to the grill, to your plate. And if the entrees haven't already floored you, be ready to get bowled over by some seemingly simple but sumptuous red beans and rice (the rich, buttery texture has me convinced the beans have spent time in the company of some bacon fat). The cornbread was more dessert-like than I cared for (thick as a slab of poundcake and just as sweet), but the only alternative is traditional rolls.
