Fifty-One O One Restauraunt

About

Chef de Cuisine Joseph Cosenza 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.

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
        

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

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 Winter Semester:

Tuesday: 11:30am - 1:15pm

Wednesday: 11:30am - 1:15pm, 6:00pm - 8:00pm

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

St. Patrick's Day | $15.95

Wednesday, 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
Coleslaw
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 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:

Baking and Pastry Culinary Arts Hotel/Restaurant Management

Press

Recent News

Feb 5

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.
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.
Feb 5

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.