"At the techno-centric bar, Existing Conditions, cocktails are as likely to be spun than shaken or stirred. The 'science guys'—Dave Arnold, formerly of Booker and Dax, and PDT alum Don Lee—have teamed up with Cocktail Kingdom’s Greg Boehm to open the bar. Four Spinzall centrifuges clarify juices, and various ice machines freeze clear ice in different shapes. The bar uses CO2 tanks for carbonation, and vintage vending machines dispense bottled cocktails. The Saratoga Paloma, Edessa cocktail, and the Remedy are some of the innovative drinks served. Non-alcoholic drinks are also crafted with care, featuring ingredients like carbonated carrot juice, Mexican Melipona bee honey, and clarified Comice pear juice. The venue offers a food menu curated by chef Josh Eden, with items like steak with potato latkes and pear puree, barrel-shaped chicken Kiev nuggets, and a unique take on the steak sandwich." - Beverly Stephen
