Nothing brings me more joy than developing the next generation of Detroit’s great chefs. Sharing the experience is at the heart of why we opened the FiftyOne O One. Our new menu draws its inspiration from local farms and markets, focusing on exceptional ingredients at the peak of their season.
The path from earth to plate remains clear and the cuisine reflects the complex layers of subtle craft beneath a simple decorative style. I invite you to come as you are and participate in the education of the next generation of Detroit’s great chefs.
Joseph Cosenza, C.E.C., CHE
Instructor, Chef de Cuisine
About Our Student Culinary Artists
The restaurant provides a fast paced, realistic environment to practice the crafts of cooking, baking, pastry and guest service. Many guests enjoy the progression of the students’ confidence and professionalism as the semester progresses. Your interaction with the students is key to the learning and the students’ progression.
Beer + Wine
Fifty-One O One will be closed for these Winter 2020 dates:
- Spring Break, March 9th -13th
- For semester starting April 30th
For your dining pleasure, please call 313-206-5101 for reservations or carry out.
Please park in the campus safety parking lot and use the intercom for access if unattended.
St. Patrick's Day | $15.95Wednesday, March 18, 2019
Brunch 11:00 a.m.–1 p.m.
Dinner 6 p.m.–8 p.m.
- Dublin style carved corned beef & cabbage
- Colcannon potatoes
- Emerald Isle braised salmon with leeks, fennel, diced tomato and white wine
- Highlander shepherd’s pie
- Rosie’s fire-roasted vegetables
- Galway Bay seafood chowder with Irish soda bread
- Pickled and fresh vegetables
- Mixed green salad with house-made dressings
- Redskin Potato Salad
- Penne Pasta & Pesto Salad
Bakery Specialties including:
- Irish Cream cheesecake
- Bread pudding with whiskey sauce
- Chocolate Stout Cake
Coffee, Tea or soft beverage included. Beer & Wine available for purchase.
Spring Bake SaleThursday, April 9, 2019
10:00 a.m.–2 p.m. and 5:00 p.m.–7 p.m
Friday, April 10, 2019
10:00 a.m.–2 p.m.
Scholarship Dinner | $55Saturday, April 25, 2019
Culinary Arts + Hospitality Management
The individuals you will see working here are students learning to be future hotel and restaurant managers, chefs, and key staff people in the global Hospitality Industry. Students are assigned and rotated through the various stations in the kitchen and restaurant as they progress through the nine core lab classes in the one of the following programs:
HFC’s Culinary Wellness Café reopens Feb. 5
The Culinary Wellness Cafe offers great lunch options on Tues., Weds., and Thurs. for $5.30. It reopens for the Winter 2020 Semester on Feb. 5.
Comerica Park recruiting at HFC Feb. 5, Feb. 12, and Feb. 19
Comerica Park and Delaware North will recruit at HFC on Feb. 5, Feb. 12, and Feb. 19.
Fifty-One O One reopens Wednesday, Feb. 5
Fifty-One O One and Culinary Wellness Café reopen for the Winter 2020 Semester on Feb. 5.
HFC student veteran takes to the airwaves as D.J. Quicksand
HFC student veteran Sandra Wilkins served in the U.S. Navy from 1999-2003. She is a culinary arts student who hosts WHFR’s “Feast of Folk” radio show as D.J. Quicksand.