Family tradition and modern cuisine fuse flavorfully at this Southern-style restaurant in Southside Park, which husband-and-wife team Ian and N’Gina Kavookjian opened at the end of 2014. The menu is divided into two sections: “old school” (think flavor-packed gumbo with braised rabbit and andouille sausage) and “new school,” like the Bar-B-Qued Platter with smoked brisket, pulled pork and country white bread, or the South Burger with bacon confit and leek-shallot jam. And while the delicate strands of lights and white façade of this former Chinese grocery might enhance the neighborhood ambience, South’s superb fried chicken will make any meat-eater a regular: Based on a recipe from N’Gina’s family, who hail from Mississippi’s Gulf Coast, the dish arrives at the table piping hot and stacked gracefully next to a side of sautéed kale leaves, fulfilling South’s humble mission: “We just want to fry chicken.”