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.
Beer + Wine
Fifty-One O One will be closed for these Winter 2019 dates:
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.
Please park in the campus safety parking lot and use the intercom for access if unattended.
St. Patrick's Day Buffet | $14.95March 13, 2019
Lunch: 11:00 a.m. - 1:00 p.m.
Dinner: 6:00 p.m. - 8:00 p.m.
Beer and wine will be available for purchase. Coffee, Tea or soft beverage included.
For reservations call 313-206-5101.
- 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
- Penne Pasta & Pesto Salad
- Bakery Specialties including: Irish Cream cheesecake, Bread pudding with whiskey sauce, Chocolate Stout Cake
Spring Bake SaleApril 18, 2019
10 a.m. - 2 p.m. and 5 p.m. - 7:45 p.m.
April 19, 2019
10 a.m. - 2 p.m.
Desserts and breads prepared by HFC culinary students have become a tradition in many homes. Bring abundance and flavor to your holiday table with our delicious creations and give thanks for the extra time you will have to concentrate on dinner, your family, and friends.
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:
Henry Ford College Fifty-One O One bake sale April 18-19; order today
St. Patrick's Day Buffet at 5101
5101 features its winter menu starting Feb. 19
HFC students in the news: summer culinary interns advance local food movement