On Wednesday, July 22, we celebrated and enjoyed the unique world of saké in the latest Touring the Cocktail: Los Angeles. Roberto Loppi lead our attendees on a whirlwind tasting tour of the drink, showcasing various brands by themselves and in delicious cocktails. Classic Vietnamese dishes by by Chef Hannah An accompanied the beverages, allowing a taste of a few of the best dishes served at The District by Hannah An.
About the Presenters
Rising up in the fine dining scene of his hometown Rome, Italy. Roberto quickly became a prominent Head Sommelier for the Michelin starred Hakkasan in the UK, where he moved in 2006. With the group expanding globally, he took on the task of establishing the beverage operations in luxury settings of UAE (Emirates Palace, Abu Dhabi) and India (Mumbai), before being promoted to corporate US Director of Wine for Hakkasan USA in 2012 (NYC, San Francisco and Hakkasan Restaurant & Nightclub at MGM Grand, Las Vegas). The need for more wine, sun and surfing brought him to California where he consults for private clients and A-list celebrities. While running the program at the 5* property Montage Beverly Hills. Roberto is a WSET Wine & Spirits Educator, Certified Trainer and holds certificate from the Court of Master Sommeliers, Italian Sommelier Association, Bar Smarts, Sake Sommelier Association and Sake Education Council. You find him at industry events. Or probably sitting next to you at a bar, bothering the bartenders for a blind tasting!
Intricately handcrafted to transport guests into Vietnam's sensational past, The District by Hannah An is unlike any Vietnamese restaurant in the U.S. In Hannah's words, "I aspire to host the most elaborate dinner party for our family and friends every night." Because it's not only a restaurant that she has built; it's a home, one that is a direct reflection of her family dynasty and cultural ties to Vietnam. Like the experience in her country of birth, every guest is greeted, served and tended to like they're part of the family; they're encouraged to sit, enjoy, linger, and learn-no guest should ever feel rushed. Because so much history graces the casual-upscale setting, from the cuisine to the decor, staff members are encouraged to create conversations that educate through shared interest. This, too, helps break the ice between strangers (whether seated at the communal table or in the Hoi An room).