(Doug Kapustin/Sun Photographer)

I can’t take my husband anywhere. After his first taste of the amuse bouche at Abacrombie (a demitasse cup of chilled fruit soup with creme fraiche and beet foam), he pronounced, “I’ve had good beet foam and bad beet foam, and this is the best beet foam I’ve ever tasted.” 

 The waiter gave him in odd look.

I guess the whole foam-as-garnish trend may seem a little precious to some people, but when it’s done right…Anyway, in next Sunday’s Modern Life section I’ll be reviewing the handiwork of Abacrombie’s new chef, Michael Putnam. Does his cooking live up to his predecessor’s, Sonny Sweetman?