Sous-vide is great for texture and even cooking.  However, flavor is more difficult to achieve as munch said. The key to rich flavors on most proteins is from the Maiilard reaction http://en.wikipedia.org/wiki/Maillard_reaction.  In other words, searing, roasting, caramelization.  Simply put, color = flavor.  Flavor inherent to the actual protein that is, not seasoning is addition to (except salt which does both).  This is why even the best restaurants in the world that employ sous-vide often use the protein as a canvas for sauces and other accompaniments in more complex dishes.  It does also makes perfect sense for harder to cook proteins which dry out fast like turkey and chicken breast, and pork loin. Sous-vide is a great technique, but not a replacement or one-stop solution.  It's actually getting a little too trendy and cliche like using liquid nitrogen at some places.

The place was pretty busy today. I ordered "The Cowboy" which is a 2 Ib Porterhouse steak (New York T-bone-bordered with a Filet Mignon) plus the classic baked potato and good ol coleslaw... gone in a few minutes . Below was my steak.