Papa's Soul Food Kitchen and BBQ

Reviews about Papa's Soul Food Kitchen and BBQ

• 5 / 5

  By myron cooper
  The place was cozy and accommodating. There's a valet for you, the dishes are big so 2 people can share or have different dishes so you can sample different types of meat. I got the meaty fish (similar to halibut), yummy sauce, there was steak as well and we love the dessert.
  January 15, 2017
• 5 / 5

  By Greg Menzies
  My favorite restaurant in Eugene and favorite BBQ ever. I always get the barbeque chicken plate. So good. Servers are really great and personable.
  
  Only problem is that it's always a long wait because it's always packed but that's more of a testament of its quality. Just know you're gonna wait 30+ minutes a lot of the time but you're wait is for the best food in Eugene... Worth it.
  October 07, 2016
• 2 / 5

  By John Peterson
  
  
  Star down for quality of food
  Star down for customer service
  Star down for overall standards
  
  When the manager dealt with the table behind us who were complaining about dark brown oily fried chicken explaining they should understand that's what you get when you order real fried chicken my review went down another star. That is very poor customer service to try to pass off fried chicken cooked in way over used oil as normal or true southern style. Having ordered the chicken myself the flavor was good but the breading was dark brown overcooked. I know why from having worked in restaurants on the Gulf Coast.
  
  We paid the bill and left a small tip and didn't even bother to complain that as a table full of veterans the chicken and dumplings was highly reminiscent of MRE chicken and dumplings. The sweet tea was sour from what I can say from experience is staff failing to frequently change out and clean the dispenser. The waitress tried to convince me they brew each 1/2 gallon pitcher fresh. During a rush that would be unrealistic and impossible. To sum it up rapidly falling standards and mediocre food being passed off as authentic.
  
  
  July 01, 2016