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2013_beatrice_inn123.jpgAdam Platt awards two stars to Graydon Carter's Beatrice Inn, which now has a new menu from chef Hillary Sterling: "On an early visit to the Beatrice, the lamb entrée consisted of a couple of fatty chops thrown on a plate; now the lamb of choice is tenderloin, served in little pink rounds and garnished with black olives, shallots, and drifts of frizzled artichokes." [GS/NYM]

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