To be completely honest, I was a little nervous about going to Bespoke for Restaurant Week. I had heard the portions were really small, and that doesn’t bode well for me. But I was willing to be flexible — if the food was top-notch, I’d accept the rabbit-sized portions that so often characterize upscale restaurants.

I started with a delightful salad of fresh romaine, parsley, baby tomatoes and lavash chips, dressed with a bright lemon-garlic vinaigrette. The baby tomatoes were sweet and juicy; the lavash was crispy and spicy. The portion was minute, but the big flavor more than made up for it.

For my entrée I chose the olive oil poached tuna sandwich, with arugula, olives and hard-boiled egg, served with homemade salt and vinegar chips on the side. The sandwich, clearly Niçoise-inspired, was crusty and perfectly proportioned, though the olive flavor was a bit overpowering. The crunchy, salty, and tangy homemade chips stole the show and were likely the best part of the plate.

For dessert they served a plate with assorted cookie bites — a citrusy macron, a little cinnamon cookie ice cream sandwich and a small square of rich chocolate cake. All three bites were delicately flavored and ended the meal nicely. I probably could have had 17 more of the little ice cream sandwiches, though.

Our server was prompt and helpful, albeit incredibly sweaty. The atmosphere was modern, chic and comfortable. While I left the restaurant eager to use my Durfee’s lunch swipe for some extra grub, Bespoke had delivered high-quality flavor for a great price.