About

Chef de Cuisine Joseph CosenzaNothing 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.

Menu

SOUP, SALADS & SANDWICHES

salads, and sandwiches include a cup of soup or substitute a SHARE item for an additional $1.50.

SOUP OF THE DAY │ $3.95
Today's Daily selection of market vegetable soup
ORGANIC GREENS │ $6.25
Parmigiano, marcona almonds, prosciutto, pickled meyer lemon vinaigrette
ROASTED BEET SALAD │ $7.25
Pink grapefruit, frisée, mint, crème fraiche.
FARRO AND SNAP PEA SALAD │ $6.25
Pickled carrot, kohlrabi, Dijon, lime
ROASTED MUSHROOM FLATBREAD │ $8.25
Roasted mushrooms, fontina cheese, truffle oil
PICKLE BRINED CHICKEN SANDWICH │ $9.95
Crispy chicken, potato bun, umami mayo.
5101 BURGER | $9.95
6oz ground chuck, sharp white cheddar, house bacon, shredded lettuce, sliced red onion, sliced tomato. Served with Chili dusted sweet potato wedges

ENTRÉES

Entrées, include one SHARE, SALAD, or SOUP before or with

BEEF SHORT RIB │ $14.95
Red wine braise, mushroom risotto, charred root vegetables.
HAM AND EGGS │ 11.95
Berkshire pork belly, molten farm egg, peppered country grits, maple pan drippings
EVERYTHING FROM A RABBIT │ $13.95
Heirloom Potatoes, oyster mushrooms, green onion, pistachio, black fig mustard, amontillado
WOOD ROASTED STRIP STEAK │ $14.95
Mushrooms, fried potatoes, herb salad, sauce Bordelaise
ROASTED CHICKEN │ $12.95
Crispy skin breast, white cheddar grit cake, mushroom ragu, herbs, natural jus
MISO GLAZED SEA BASS │ $13.95
Shrimp dumpling, bok choy, mushroom consommé
CHIPS ON A FISH │ $12.95
Potato crusted Escolar, chestnuts, sunchokes, Pinot Noir reduction.
MUSHROOM STRACCI │ $10.95
Mushrooms, tomato confit, herbs
LAMB RAGU │ $12.95
Braised shank, toasted gnocchi, feta

TO SHARE

BRAISED KING TRUMPET MUSHROOMS │ $5.95
Delicata Squash, tomatillo, pumpkin Seed
ROASTED POTATOES AND SUNCHOKES │ $5.25
Roasted in duck fat, lemon, sage.
CARAMELIZED LENTILS │ $5.25
Sherry vinegar, mirepoix, duck confit

ROASTED CARROTS │ $5.95
Wood roasted rainbow carrots, vadouvan, labneh
KABOCHA SQUASH │ $5.25
Red pears, parmesan, pumpkin seeds
GRILLED BROCCOLINI │ $5.95
Anchovy, garlic, chiles, lardo

Ingredient Notes

Beef, lamb, veal, chicken and turkey are Halal Certified and are sourced from Saad Wholesale Meats. Local & Seasonal produce items used when available.

Beer + Wine

BEER SELECTIONS

Style Name ABV IBU Brewery Price
Crisp Euchre Pils 5.5%43 Arbor Brewing Co. $4.75
Hop Two Hearted Ale 7% NA Bell’s Brewery $4.75
Malt Oktoberfest 5.5% NA Bell's Brewery $4.75
Boffo Brown 7% 26 Dark Horse Brewing Co. $4.75
Smoke Robust Porter 6.5% Founders Brewing Co. $4.75
Fruit & Spice Uncle John Semi Dry 6.5% Uncle John’s Cider Mill $4.75

WINE SELECTIONS

Style Name Glass Bottle
Sparkling La Marca Prosecco $28.50
Domaine Chandon Brut $26.75
Crisp White Principessa Gavi, Piedmont $19.75
Bollini Pinot Grigio, Trentino $20.25
A to Z Pinot Gris, Oregon $19.35
Ruffino Orvieto Classico, Umbria $17.00
Sella and Mosca Vermentino, Sardinia $18.50
Nobilo Sauvignon Blanc, Marlborough $18.50
Silky Chateau Ste. Michelle Riesling, Washington $16.25
Good Harbor Late Harvest Riesling, Michigan $5.00 $20.00
Chateau Moncontor Vouvray, Loire $20.75
Jadot Macon Blanc Villages, Burgundy $20.25
Moscato, Terra d’Oro $18.50
Full Bodied White Simi Sauvignon Blanc, Sonoma $19.00
Chateau Ste. Michelle Chardonnay, Washington $17.25
Rodney Strong Chardonnay, Sonoma $5.00 $18.25
Rose Benziger, California $20.75
Fleur de Mer, Provence $23.75
Light and Fruity Reds Sartori Pinot Noir, Veneto $18.25
Apothic Red Blend, California $17.50
14 Hands Merlot, Washington $18.50
Alta Vista Malbec, Argentina $18.25
Smooth and Supple Sella and Mosca, Cannonau, Sardinia $20.67
Folie a Deux Zinfandel, Dry Creek $22.00
Erath Pinot Noir, Oregon $22.50
Louis Bernard Côtes du Rhône Villages, Rhone $18.00
Robust Beni di Batasiolo Barbera s’Alba, Piedmont $17.50
Columbia Crest H3 Cabernet Sauvignon, Washington $5.00 $20.00
Avalon Cabernet Sauvignon, Napa $22.75
Ruffino Aziano Chianti Classico, Tuscany $21.50

Connect

Hours during Fall Semester: 
Tuesday: 11:30am - 1:15pm
Wednesday: 11:30am - 1:15pm, 6:00pm - 7:45pm
Thursday: 11:30am - 1:15pm
Located in the Student Center (M)
313-206-5101

Fifty-One O One will be closed for these Fall 2019 dates:

  • Nov 21st, Nov 28th
  • For holiday starting 12/9

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.

Special Events

Holiday Buffet | $15.95

November 13, 2019
Brunch 10:30 a.m. - 1 p.m. Dinner 6 p.m. - 8 p.m.
  • Roast Turkey with Bread Dressing & Pan Gravy
  • Baked Dearborn Brand Ham Glazed with Raisin Cider Sauce
  • Carved Baron of Beef Au Jus
  • Made to Order Omelet Station (Brunch Only)
  • Harvest Squash Soup
  • Cranberry Relish
  • Marinated Beet Salad
  • Citrus Kale Salad
  • Creamy Cole Salad
  • Garden Green Salad
  • Pickled and Fresh Vegetables
  • Mashed Potatoes
  • Sweet Potatoes with Pecans and a Maple Glaze
  • Fall Vegetable Medley
  • Pumpkin Roll, Seasonal Pies, Tortes, and Treats

Beer and wine will be available for purchase.

Fall Bake Sale

November 26, 2019
Tuesday 10 a.m. - 2 p.m.
November 27, 2019
Wednesday 10 a.m. - 2 p.m. and 5 p.m. - 7 p.m.

Online orders open through November 24th.

Order Online

Desserts and breads prepared by HFC culinary students have become a tradition in many homes. Bring abundance and flavor to your holiday table with our delicious creations and give thanks for the extra time you will have to concentrate on dinner, your family, and friends.

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:

Baking and Pastry Culinary Arts Hotel/Restaurant Management

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