Saucy (CLOSED)

This sleek Upper East Side spot, with gleaming oak floors and a mirrored ceiling festooned with 200 sacks of spices, is more than a pretty space—it’s got a gimmick. Diners choose from one of the 48 sauces, like a classic bordelaise or tandoori, to pair with organic chicken, filet mignon or pasta. The tender chicken, doused with a savory Spanish sauce (tomatoes, carrots, red onions, oregano and beef stock), is one of the better pairings we tried. Sadly, the side dishes are an afterthought, but that means more room for the luscious chocolate terrine.