August 31, 2010 Slideshows

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Flavors BBQ Sports Bar & Grill 

Owner Bill Green has been barbecuing for a long time, but Flavors BBQ is the 56-year-old's first restaurant. ("It was my passion to do this when I retire," he explains.) Hickory is his woodsmoke of choice, and he uses a secret dry rub passed down to him by his father. The results are almost uniformly excellent. If it isn't the best barbecue in town, it certainly belongs in a discussion of the top five. Continue reading Ian Froeb's review of Flavors BBQ Sports Bar & Grill Photos by Jennifer Silverberg.
Tracei Dixon, kitchen manager at Flavors BBQ in the Grove, preparing orders in the kitchen.
The bar area at Flavors BBQ in The Grove neighborhood.
Front of the house Manager Curtis, helping out in the kitchen during the lunch rush.
The beef brisket Sandwich at Flavors BBQ is made with marinated brisket, which is smoked and thinly sliced, shown here on the bread choice of a hoagie.
Half slab of Loin Back Ribs is slow smoked. An old family recipe of owner Bill Green's is used in the rub.
Three sides - potato salad, green beans with smoked turkey and cucumber and tomato salad.
From the appetizers menu come the Dirty Wings. They are seasoned, sauced and then fried. And then sauced on more time. And, of course, comes served with celery and ranch dressing.
The main dining room at Flavors BBQ in The Grove neighborhood.
In the bar area of the restaurant there is a jukebox and dart board (shown).
Tracei Dixon, kitchen manager at Flavors BBQ in the Grove, preparing the food.
The prep station where everything is put together.
Building the huge pork nachos plate.
The nachos come with tortilla chips topped with BBQ baked beans, nacho cheese, pico de gallo and your choice of smoked pork, chicken or beef. Shown here with pork.
The loaded baked potato be constructed.
Tracei Dixon, kitchen manager at Flavors BBQ in the Grove, preparing the food.
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Tracei Dixon, kitchen manager at Flavors BBQ in the Grove, preparing orders in the kitchen.
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