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

Winter

LEFT SIDE

to sample, share, or sequence

SOUP OF THE DAY $4.25
Today's selection of house-made soup.

CARROT GINGER | $4.25
Cream, rainbow carrot ginger.

ORGANIC GREENS | $6.95
Parmigiano, marcona almonds, prosciutto, pickled meyer lemon vinaigrette.

TRI-COLOR BEETS, CITRUS | $7.25
Pink grapefruit, frisse, mint, crème fraiche.

ROASTED HONEYNUT, APPLE | $6.95
Quinoa, leeks, pickled Honeycrisp apple.

EXOTIC MUSHROOMS, CREAM | $7.95
Pan roasted, garlic, thyme, barley.

MARBLE POTATOES, SUNCHOKE | $6.95
Roasted in duck fat, lemon, sage.

CARAMELIZED LENTILS | $6.95
Sherry vinegar, mirepoix, duck confit.

BRUSSELS SPROUTS | $6.95
Beets, apples, bacon, pickled mustard seeds.

GRILLED BROCCOLINI | $6.95
Anchovy, garlic, chiles, lardo.

RIGHT SIDE

all RIGHT SIDE plates include one LEFT SIDE plate before, or with:

RACK OF LAMB | $16.95
Herb crust, lentils, mirepoix, duck confit.

BEEF SHORT RIB | $15.95
Red wine braise, mushroom risotto, charred root vegetables.

HAM AND EGGS | $13.95
Berkshire pork belly, molten farm egg, peppered country grits, maple pan drippings.

RABBIT LOIN, LEG, SAUSAGE | $13.95
Roasted loin, confit of leg, grilled sausage, heirloom potatoes, black fig mustard.

CHIPS ON A FISH | $14.95
Potato crusted Escolar, chestnuts, sunchokes, Pinot noir reduction.

OXTAIL & WINTER GREEN LASAGNE | $13.95
Rosemary, kale, Parmigiano.

KING CRAB AGNOLOTTI | $14.95
Crab filled pasta, shrimp, fennel, uni emulsion.

SEARED SCALLOPS | $17.95
Mussels, crispy morcilla, apple, sweet onion.

SANDWICHES

Served with a cup of today’s soup or substitute a different LEFT SIDE plate for an additional $1.50

PICKLED BRINED CHICKEN SANDWICH | $10.95
Crispy chicken, potato bun, umami mayo. Served with chips.

HERBED FLATBREAD | $10.25
Stracciatella, lacto-fermented shishito peppers, blistered tomatoes, herb oil.

5101 BURGER | $11.25
Six-ounce ground chuck, sharp white cheddar, lamb bacon, arugula. Served with chips.

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: 11:00am - 2:00pm
Wednesday: 11:00am - 2:00pm, 6:00pm - 8:00pm
Thursday: 11:00am - 2:00pm
Located in the Student Center (M)
313-206-5101

Fifty-One O One will be closed for these Fall 2018 dates:
Thanksgiving 11/22
Lunch service 11/29 for Private Event
Holiday Break and Training 12/07/2019 - 1/29/2019
Spring Break 3/4-3/10/19
Evening Service 4/25/2019

For your dining pleasure, please call 313-206-5101 for reservations or carry out.

Special Events

Upcoming Events

Shrimp and Soul Buffet - 2/13/19
St. Paddy’s Day Buffet - 3/13/19
Scholarship Dinner - 4/25/19

Fifty-One O One hosts special events throughout the year, including benefit dinners, holiday celebrations, bake sales, and more. Visit this space to see what is coming up.

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:

Press

Recent News