Matthew Biancaniello Serving Ice Cream with Parmesan and Squid Ink at Ramekin on May 30

Newish dessert haunt Ramekin in Los Feliz has invited in envelope-pushing cocktail chef Matthew Biancaniello to prepare a bunch of savory ice creams for a pop up on May 30 from 6 to 11 p.m. Biancaniello will prepare a whole new ice cream menu different from his prior stints at Scoops, and so far his daringly exotic menu includes 1) Laphroaig with chocolate covered blanched garlic, topped with Matthew's signature Never Let Me Go (Cynar cassis and blood orange), toasted saffron, and blood orange slices; 2) Parmesan ice cream lemon zest, dehydrated olives, chipotle infused olive oil, Manzanilla sherry with pink chive blossoms, sprinkled with flower blossoms; and 3) Tequila squid ink ice cream topped with red fish eggs, passion fruit, and coffee infused Cynar. Each dessert is going for $8 a cup. [EaterWire]