Andre Gipson, owner of the sassy Sapphire Kitchen and Bar, next door to Colaizzo Opticians on Queen Anne, was born on Sept. 13, and his birthstone is a sapphire. Last year, after months of back-and-forth paperwork, he, by utter coincidence, took ownership of Sapphire restaurant on his birthday.
"Who could have planned something like that?" asks Gipson, who describes it as one of the most overwhelming birthday presents he could have ever received.
"I immediately stepped in as the general manager and full-time bartender," he explains.
The truth is, Gipson, the gregarious force who makes you want to return to Sapphire, could have simultaneously stepped in as the cook, waiter and host if he needed to. He has the energy of 10 men and has worked in every restaurant position that there is.
"I started cooking in college and developed a passion for the industry from the back of the house," says Gipson, as he squeezes fresh grapefruit juice behind the bar.
It is a sleepy Sunday morning on top of the Hill, and the Sapphire is serving brunch. The scent of bacon hangs in the air, and a Queen Anne resident in sunglasses sips a Bloody Mary at the bar.
"We offer the best Bloody Mary in town," says Gipson. "It's the bartender's secret recipe, and it really is the best Bloody Mary I have ever had."
The shaded sipper concurs.
"We consider our Bloody Marys not only a beverage but a whole meal as well," continues Gipson.
A meal consisting of pickled asparagus, pepperoncini, olives, a cocktail onion, lime wedge and a dash of horseradish.
Recently, the Sapphire began serving brunch, and it is only fitting that a place that may have hurt you the night before heal you the morning after.
"I used to make the Bloody Marys to order from scratch," says Zac McCaffrey, Sapphire bartender. "I thought it would be helpful to make a Bloody Mary mix so that the drinks would be more consistent."
While developing the mix he experimented with different ingredients and came up with a spicy blend, unique to the Sapphire.
"It's a lot of the basics - salt, pepper, Worcester and Tabasco - but I have different kinds of peppers and other spices that you usually don't find in a Bloody Mary."
McCaffrey, revered for his mixology skills, even pickles his own asparagus.
"I thought that it would be fun to make the best Bloody Mary that I could," he explains.
The result is a perfectly pickled and superbly spiced blend that makes you want to eat breakfast - a good thing to do when nursing a hangover.
Sapphire offers a brioche French toast, Huevos Rancheros, green eggs and ham (scallions, pesto and ham omelet) and the Sapphire Champagne Breakfast, featuring Bollinger Special Cuvée Brut Champagne.
"I'm a real champagne guy," says Gipson, who could definitely be described as effervescent. "I have not tasted any sparkling wines that are comparable to champagne."
Gipson, who has worked in restaurants all over the world, should know.
"I am all about exploring life," he says. "I like meeting new people and seeing other countries."
If you have ever eaten at the Sapphire, you have seen this zest in action.
"I really enjoy the passion of the nightclub," says Gipson, who, besides service in the U.S. Navy, has worked only in the restaurant industry. "It suited my personality, and I found that I could actually work while being 'out' at the same time."
He loves what he does and does what he loves. Does it get any better?
"I am still searching for that ultimate level of success," he says. "That is my drive, but I do worry that if I ever find it I might get bored."
If sitting still is a requisite for boredom, then Gipson has nothing to worry about. He's here, he's there, and all of his movement has made Sapphire an interesting place to be.
In addition to brunch, Sapphire serves an array of Mediterranean tapas, salads and entrees. Last month it became a smoke-free establishment until 10 p.m. It is a great place to come for dinner and stay for a drink.
"The people on Queen Anne just really impress me," concludes Gipson. "You get to a point where you truly feel like these customers are your family."
And, with Gibson as their host, it is no wonder that so many keep returning home.[[In-content Ad]]
