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

Salads include choice of soup. Add shrimp for $5 or Chicken for $4 to any salad.

SOUP OF THE DAY | $3.95
BABY GREEN SALAD | $5.95
Baby greens, creamy lemon vinaigrette, spring onion, radish
GRILLED CAESAR| $5.95
Grilled baby romaine, anchovy, parmigiana, reggiano, polenta crouton
SALAD LYONNAISE | $5.95
Duck confit, frisse, toasted hazelnuts, poached egg, sherry vinaigrette
ROASTED BEET SALAD | $5.95
Mix of red, golden and candy stripe beets, smokes pastrami, ricotta, rye crumble, cured egg yolk
GRILLED RADISH SALAD | $5.95
Grilled radishes, sunflower, mint

SANDWICHES

Sandwiches include choice of soup.

GRILLED CHICKEN WRAP | $8.95
Roasted peppers, arugula, jack cheese, whole wheat wrap. Served with chili dusted sweet potato wedges.
THE CUBAN | $8.95
Mojo roasted pork shoulder, Swiss cheese, ham, house made pickles, served with chili dusted sweet potato wedges.
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.

VEGGIES & MORE

FIRST OF SEASON ASPARAGUS | $5.95
Smoked potatoes, leeks, truffles
BRAISED ENGLISH PEAS | $5.25
Prosciutto, shallot, Little Gem romaine, seeded bread, whipped ricotta
FRIED FINGERLING POTATOES | $5.25
Crushed fingerling potatoes, mint, pine nuts, black olive caramel

ENTRÉES

Entrées, include one VEGGIE, SALAD, or SOUP before or with.

SPAGHETTI AGLIO E OLIO | $8.95
Spaghetti, spring garlic, chile flakes, fresh herbs
CRISPY SKINNED WALLEYE | $12.95
Crispy skin, smoked garlic, red quinoa, bourbon saffron broth
BRAISED PORK BELLY| $13.95
Confit belly, pickled apricots, roasted onion, bacon marmalade
WOOD ROASTED NY STRIP LOIN | $13.95
Mushrooms, fried potatoes, herb salad and sauce Bordelaise
LAMB BARBACOA TACOS | $13.95
Braised lamb shoulder, refried beans, cilantro, onion

NEAPOLITAN PIZZA

RED PIZZA

EMILIA CLASSIC | $6.95
House blend mozzarella, classic tomato sauce
THE PEPPY | $6.95
Mozzarella, pepperoni, classic tomato sauce
5101 SAUSAGE | $7.25
House-made chicken sausage, roasted peppers, roasted onions

WHITE PIZZA

MUSHROOM RAGU| $7.25
Roasted mushrooms, arugula, truffle
FARM EGG | $7.50
Sunny side up egg, roasted potatoes, ricotta
ASPARAGUS AND SPECK | $7.50
house blend mozzarella, roasted asparagus, ricotta, speck

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.

We are currently open for Carry-Out only

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 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

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 Meal Kit

Place orders by 03/12/2021

Available for pickup 03/17/2021
11:30 a.m. - 7:00 p.m.

Order Online

Prepare an Irish celebration right at home.


May the luck of the Irish be with you! Please join us on March 17th for an Irish feast and good cheer. We're sending luck your way with our St. Patrick's Day heat and serve meal kit to go.

Curbside Pickup instructions:


Please pull into the Campus Safety Parking lot. After you arrive in the campus safety parking lot, look for the blue tent, please park in spaces facing Evergreen Rd. The restaurant staff will retrieve payment and bring your food to your vehicle. Please stay in your vehicle.

Spring 2021 Bake Sale

Place orders by 03/29/2021

Pickup 03/31/2021
10:00 a.m. - 2:00 p.m.
5:00 p.m. - 7:45 p.m.

Pickup 04/01/2021
10:00 a.m. - 2:00 p.m.

Order Online

Celebrate Spring


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

Curbside Pickup instructions:


Enter HFC via the South Entrance and follow the signage to the circle drive in front of the Administrative Services Conference Center (L building). Use our Campus Map if you have questions on directions. Look for the blue tent. Please pull around and stay in your vehicle. A restaurant server will be out to collect payment and retrieve your order.

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

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