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 selection of house made soup
LITTLE GEM SALAD | $6.95
Little gem lettuce, lemon cream, spring onion, radish
ROASTED BEET SALAD | $6.95
Orange jam, arugula, chicory, duck liver mousse
SALAD LYONNAISE | $7.95
Duck confit, frisse, toasted hazelnuts, poached egg, sherry vinaigrette
CRAB AND AVOCADO SALAD | $8.95
Chilled creamy lump crab salad, lovage, sesame, citrus avocado puree, tatsoi
MUSHROOM FLATBREAD | $8.95
Roasted mushrooms, fontina, arugula, truffle
SMOKED PORK BAGUETTE | $8.95
Broccoli rabe, caramelized mushrooms, fennel, onion, roasted pepper, with chili dusted sweet potato wedges
5101 BURGER | $9.95
Ground chuck, white cheddar, bacon, lettuce, onion, and tomato jam, with chili dusted sweet potato wedges

ENTRÉES

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

LAMB RAGU | $12.95
Pappardelle, fennel, mint
CHICKEN "POT PIE” | $12.95
Puff pastry, glazed vegetable, confit potatoes, sauce supreme
BRAISED PORK BELLY | $13.95
Confit belly, pickled apricots, roasted onion, bacon marmalade
WOOD ROASTED FILET | $14.95
Mushrooms, fried potatoes, herb salad and sauce Bordelaise
LAVENDER GLAZED DUCK BREAST | $14.95
Peaches, fennel, lavender
KING CRAB AGNOLOTTI | $14.95
Crab filled pasta, shrimp, fennel, uni emulsion.
BLACK BASS | $14.95
Crispy skin, smoked garlic, red quinoa, bourbon saffron broth
SURF AND TURF | $17.95
Roasted monkfish, braised oxtails, root vegetables, chanterelles

TO SHARE

ROASTED MUSHROOMS TARTLETTE | $5.95
Portobella, morel, hazelnut, king trumpet, baby-turnip, knob onion ragôut, roast shallot puree
FRIED FINGERLING POTATOES | $5.25
Crushed fingerling potatoes, mint, pine nuts, black olive caramel
WOOD ROASTED RAINBOW CARROTS | $5.25
Roasted carrot, feta, apricot, pistachio

GRILLED RADISHES | $5.25
Grilled radishes, sunflower, mint
FIRST OF SEASON ASPARAGUS | $5.95
Carrot, celery root, parsnip, mushrooms
BRAISED ENGLISH PEAS | $5.95
Prosciutto, shallot, Little Gem romaine, seeded bread, whipped ricotta

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

Due to COVID-19, our hours have changed. Please use the contact information below to reach out to us.

Hours during Summer Semester: 
Tuesday: 11:30am - 1:15pm
Thursday: 11:30am - 1:15pm
Located in the Student Center (M)
313-206-5101

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.

Special Events

The St. Patrick's Day buffet previously scheduled for Wednesday, March 18, 2019 has been canceled.

Updates regarding other scheduled events will be available soon.

Spring Bake Sale

Thursday, 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 | $55

Saturday, 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:

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