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.

Menu

SOUPS & SALADS

Salads include cup of soup

LITTLE GEM SALAD | $6.95
Panisse, avocado, honey-blue cheese vinaigrette, tomato confit, duck, quinoa shards
MICHIGAN GREEN SALAD | $5.95
Lemon cream, spring onion, radish, croutons
CRISPY BRUSSLES SPROUTS | $6.95
Fennel, leek, preserved lemon vinaigrette
BEET SALAD | $5.95
Michigan baby beets, quinoa, whipped yogurt, pasilla vinaigrette
STRAWBERRY AND SNAP PEA SALAD | $7.95
Snap Peas, ricotta, pistachios, red onion, champagne vinaigrette

SANDWICHES

Sandwiches include cup of soup

SAUSAGE AND PEPPERS | $8.95
Roasted peppers, Arugula, Italian sausage, baguette, with chili dusted sweet potatoes
5101 DREAM BURGER | $9.95
House grind, white cheddar, burger salt, onion jam, lettuce, mayonnaise, patty sauce with chili dusted sweet potatoes

VEGGIES & MORE

Veggies include cup of soup

BLISTERED SHISHITO PEPPERS | $5.95
Meyer lemon, brown butter sabayon, parmesan crisp
FIRST OF SEASON ASPARAGUS | $6.95
Asparagus, Parmigiano-Reggiano, quinoa, poached egg
RAMPS AGRODOLCE | $6.95
Raisins, pine nuts, whipped ricotta, grilled country bread
BRAISED ENGLISH PEAS | $6.95
Prosciutto, shallot, Little Gem romaine, seeded bread, whipped ricotta
MUSHROOM TARTLETTE | $7.95
Portobella-hazelnut tartelette, morel-baby turnip-knob onion ragôut, sautéed king trumpets, roast shallot puree, herbs
FRIED FINGERLING POTATOES | $6.95
Crushed fingerling potatoes, mint, pine nuts, black olive caramel
FOIE GRAS | $6.95
Rosemary-citrus brioche, negroni gelee, ruby grapefruit, pistachios, frisee

ENTRÉES

Entrées include choice of VEGGIE, SALAD, OR SOUP before or with

ROASTED RABBIT | $13.95
Prosciutto-wrapped saddle, apricot chorizo verde, Japanese turnips, snap peas, nasturtium-pea puree
GRILLED RIBEYE | $17.95
Sauteed spinach, roasted garlic, braised cippolini, bone marrow vinaigrette
DUET OF LAMB | $17.95
Herb crusted rack, potato-braised shank "moussaka" terrine, glazed carrots, baklava pudding
SPAGHETTI AGLI E OLIO | $10.95
Spaghetti, spring garlic, chiles, fresh herbs
POACHED HALIBUT | $16.95
Fava beans, spring onions, smoked halibut fumet
PANCETTA WRAPPED WALLEYE | $15.95
Pancetta-Wrapped Walleye Pike, Morel Vinaigrette, Red Bliss Potatoes, Blue Lake Beans
SPINACH BUCATINI | $13.95
Clams, bacon, crème fraiche, Parmigiano, confit egg yolk

NEAPOLITAN PIZZA

Red

EMILIA CLASSIC | $5.95
House blend mozzarella, classic tomato sauce
THE PEPPY | $7.95
Mozzarella, pepperoni, classic tomato sauce
5101 SAUSAGE | $8.95
House-made Italian sausage, roasted peppers, roasted onions

White

MUSHROOM RAGU | $7.95
Roasted mushrooms, arugula, truffle
ASPARAGUS AND SPECK | $7.95
Roasted asparagus, speck, armigiano, egg
KOREAN BBQ | $7.95
Braised short rib, arugula, scallion, sesame-soy vinaigrette

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
Breakfast Stout 8.3% 60 Founders Brewing Co. $4.75
Faricy 4.5% 35 Founders Brewing Co. $4.75
Fruit & Spice Uncle John Semi Dry 6.5% Uncle John’s Cider Mill $4.75
RUBAEUS 5.7% 15 Founders Brewing Co. $4.75

WINE SELECTIONS

Style Name Description Glass Bottle
Sparkling Wine La Marca Prosecco $28.50
Domaine Chandon Brut $26.75
White Wines Terra d’Oro Moscato Vibrant flavors of Meyer lemon, pineapple, anise, and generous viscosity are showcased on the palate. $18.50
Good Harbor Late Harvest Riesling Rich aromas of stone fruits with a luscious palate of pineapple. $5.00 $20.00
Bollini Pinot Grigio Aromas of acacia flowers and pear as well as light mineral notes. A crisp, defined fruity style. $20.25
2140 Sella and Mosca Vermentino, Sardinia $18.50
Nobilo Sauvignon Blan Fresh, crisp, and clean with zesty flavors of ripe tropical fruits with subtle hints of green herbs. $18.50
Simi Sauvignon Blanc Fresh, bright, and crisp with notes like lime zest, Meyer lemon, pink grapefruit, lemongrass, honeysuckle, and a hint of wet stone. $19.00
Rodney Strong Chardonnay Aromas of lemon curd and apple with hints of toasty oak and baking spices. $5.00 $18.25
Red Wines Apothic Red Blend, California Apothic Red brings together the dark fruit of Zinfandel, Cabernet Sauvignon, and Merlot. $17.50
Sartori Pinot Noir, Veneto Elegantly balanced with rich fruit flavors and good acidity. A long finish with light almond notes. $18.25
Erath Pinot Noir Voluminous aromas of black cherry, currant and plum are pleasantly seasoned with baking spice and toasted coffee bean. $22.50
14 Hands Merlot Exhilarating flavors of blackberry and cherry, balanced by soft and supple mocha notes. $18.50
Sella and Mosca Cannonau (Grenache) The wine has an intense bouquet of violets, kirsch, and red jammy fruit, accented by balsamic notes and wild herbs. $20.67
Alta vista Malbec The wine has ripe, red fruit aromas and spicy notes, with round, soft tannins, and a lively mouthfeel. $18.25
Columbia Crest H3 Cabernet Deep berry flavors lead to a soft tannin cocoa finish. $5.00 $20.00
Avalon Cabernet Sauvignon Vibrant aromas of blackberry and juicy plum mingle with notes of violet and vanilla. $22.75

Connect

Hours during Summer Semester:
Thursday: 11:30 a.m. - 1:00 p.m.
Located in the Student Center (M)
313-206-5101

The 5101 Restaurant will be closed from December 5th through January 30th. We will be reopening January 31st for the Winter Semester.

We will be closed for Spring Break from March 3rd through March 10th.

We will be closed for the semester starting April 25th.

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.

Sign up for our newsletter to follow what we're up to!

Special Events

Upcoming Events

  • March 13, 2024: St. Patrick's Day Buffet
  • March 27-28, 2024: Bake Sale
  • April 20, 2024: Scholarship Dinner

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

Tiffany Williams is holding her dish of Cajun-fried catfish with white cheddar gouda cheese grits topped off with lobster-lemon butter sauce and garlic shrimp.

HawkStrong: Tiffany Williams is a culinary entrepreneur

HFC alumna Tiffany Williams took the leap to start her own business, Taste Tiff's Catering in Detroit. She has earned numerous accolades for her work.
Two young female students working on a robotics project together.

Sign up for the Hawk Career Exploration Academy today!

This summer, the Hawk Career Exploration Academy allows incoming 6th-12th graders explore careers in STEM, the trades, and the arts.
HFC Cuilinary student wearing white chef coat and holding a tray of food.

Join us: Discover Hospitality Career Fair

Open to the public: Onsite interviews. Education and career opportunities. Join us for the May 20 Discover Hospitality Career Fair.
Three HFC Culinary students preparing dishes for the Fall Scholarship dinner in fall of 2023.

Spring Scholarship Event: Courses XXV Chef’s Dinner April 20

The Spring Scholarship Event: Courses XXV Chef's Dinner will support scholarships for HFC Culinary Arts students.