South is probably the restaurant that I'm pulling for most, even before they've opened.

They've had one setback after another since they first announced their restaurant in 2012. Now, after moving on to their second location, they're on the cusp of opening.

The perseverance of the owners is inspiring to me, and I intend to reward their hard work by eating at their restaurant - often.

The Sac Bee's Chris Macias catches up with the owners to get another update.

“South” could also refer to where the Kavookjians’ spirits were headed much of the time in trying to open the restaurant. They spent more than $300,000 buying a property near Sixth and T streets and bringing the building up to code so they could open South, only to get bogged down in bureaucratic red tape and unexpected fees.

South has since relocated to 2005 11th St., which formerly housed the Cheung Hing Co., a small market with Chinese foods to go. And just maybe, if all goes right, South will open in mid-November...

“We have to let go of the idea of opening with everything being perfect,” said N’Gina, with a day of paint stripping ahead of her. “The liquor license will come down the line. So will the décor items. The biggest focus now is on being smart, and making sure the space is clear, clean and inviting. The menu has to be well thought out and can be executed the way we want it done.”

Read the entire story in the Sac Bee.

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