Speaking for myself, I am building a reverse flow because it is easier to clean and I don't have to think about the set-up. It has even temps left and right which suits me just fine.
The drawback to a reverse flow is that it has even temps left and right.
Traditional offsets with tuning plates are more versatile. If you want it hotter near the firebox to cook chicken while at the same time cooking a pork butt low and slow at the far end, you can do that by adjusting the tuning plates. It takes more work to learn how to set it up that way though. With tuning plates, you can get very even temps left and right as well, so the RF does not really have any advantage there.
I really don't have a need for the versatility of tuning plates. If I am going to serve chicken and pulled pork at the same time, I will just cook the pork first, and while it is resting in the cooler, I will crank up the heat and knock out the chicken which I never do low and slow anyway (since it is a lean meat that does not benefit from low and slow).
Beyond that, RFs are enjoying a faddish popularity right now. Maybe it will last, maybe not, but the traditional offset is still a good design that will produce outstanding Q.