Soft-launched on Feb. 23, Ramekin has opened its double glass doors to the public — with most of its many desserts served in, you guessed it, ramekins.
Paul Yoo and Jason Park's menu of ice cream, sorbets, and baked-to-order desserts are made in-house, from as many organic, local and non-GMO ingredients as possible.
The baked-to-order desserts include berry cobbler, apple cake and chocolate bread pudding. There are batches of par-baked cookies, which are finished in the oven upon order. A selection of Rishi tea and coffee from Handsome Coffee Roasters and Zona Rosa Coffee are made to order as well. (With the emphasis on baking desserts and brewing hot beverages to order, a short wait time warning is included on the menu.) Non-caffeinated accompaniments include raw milk, pressed juice and raw coconut water.
On the ice cream side, there is a rotating list of flavors, some made from what's in season at farmers market. On a recent trip, it was green tea, black sesame, creme fraiche and Meyer lemon. Vanilla ice cream comes in two types of milk bases — raw and pasteurized. The taste difference can be somewhat subtle, resting on which overriding flavor note one prefers. In raw milk form, the milk is steady; whereas with pasteurized, the vanilla is dominant.
The shop comes after years of planning by Yoo and Park. Last year, Yoo opened Mexicali with Esdras Ochoa and Javier Fregoso on the edge of Chinatown. Park was chef-owner of a French Japanese restaurant Maru Valencia in Santa Clarita before turning his energy toward Ramekin.
Open daily at night, Ramekin will soon extend its hours into daytime. The savory menu will expand further from two salads; this week braised short ribs over farro is slated as an addition.
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