Fifty-One O One Restaurant

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

SUNCHOKE AND SMOKED WHITEFISH SALAD | $7.95
Roasted sunchokes, apples, almonds, spicy greens
CRISPY BRUSSELS SPROUTS | $6.95
Fennel, leek, preserved lemon vinaigrette
CAESAR SALAD | $6.95
Grilled baby gem, parmesan, black pepper
SALAD LYONNAISE | $7.95
Duck confit, frisée, toasted hazelnuts, poached egg, sherry vinaigrette
BEET SALAD | $5.95
Michigan baby beets, quinoa, whipped yogurt, pasilla vinaigrette

SANDWICHES

Sandwiches include cup of soup

BRAISED PORK BELLY STEAMED BUN | $9.95
Pickled vegetables, cilantro, broccolini gomae
5101 DREAM BURGER | $10.95
House grind, cheddar, onion jam, lettuce, patty sauce with sweet potato wedges

VEGGIES & MORE

Veggies include cup of soup

KABOCHA SQUASH | $6.95
Red pears, parmesan, pumpkin seeds
CAULIFLOWER | $6.95
Roasted cauliflower, grapes, almonds, vadouvan
CRISPY PORK BELLY | $7.95
Pain Purdue, apple butter, poached apples, cinnamon tuille
TORCHON OF FOIE GRAS | $10.95
Fig mostarda, roasted onion, bacon jam, fig pork jus
ROASTED RAINBOW CARROTS | $6.95
Wheat berries, dates, lemon vinaigrette, duck crumble
SAUTÉED CHANTERELLES | $7.95
Chestnut-miso butter, parsley oil, Asian pear
SWEET POTATO MILLE FUILLE | $6.95
Compressed Asian pear, caramelized onion jus, creamed spinach

ENTRÉES

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

ROASTED LAMB FILLET | $14.95
Elderberry, squash, Brussels sprouts, sauce Grand Veneur
ROASTED RIBEYE | $17.95
Sauteed spinach, roasted garlic, braised cippolini, bone marrow vinaigrette
DUCK CONFIT | $13.95
Port poached figs, Castelvetrano olive, parsnip, sherry laquer
CRISPY SKIN WALLEYE | $14.95
Heirloom carrots, fennel, cockles, vadouvan
SPINACH TAGLIATELLE | $13.95
Clams, bacon, crème fraiche, parmigiano, confit egg yolk
SHORT RIB RAVIOLO | $16.95
Spinach, grilled maitake, sunchoke, truffle
SURF AND TURF | $15.95
Roasted monkfish, braised oxtails, root vegetables, chantarelles

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
BASQUE | $7.95
Mozzarella, chorizo verde, goat cheese, piquillo peppers, red onion, Castelvetrano olive, preserved lemon
BUTTERNUT SQUASH | $7.95
Roasted squash, bacon, caramelized onion

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 Fall Semester:
Tuesday: 11:30 a.m. - 1:15 p.m.
Wednesday: 11:30 a.m. - 1:15 p.m., 5:30 p.m. - 7:45 p.m.
Thursday: 11:30 a.m. - 1:15 p.m.
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.

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Special Events

Holiday Buffet

November 13, 2024
Lunch: 11 a.m.-1 p.m.
Dinner 6 p.m.-8 p.m.
Space is limited

Menu

Roast Turkey
with bread dressing and pan gravy
Baked Dearborn Ham
with raisin cider sauce
Roast Beef Bordelaise
Harvest Squash Soup
Cranberry Relish
Marinated Beet Salad
Citrus Kale Salad
Carrot Raisin Salad
Garden Green Salad
Pickled and Fresh Vegetables
Mashed Potatoes
Sweet Potatoes
with pecans and a maple glaze
Fall Vegetable Medley
Pumpkin roll, seasonal pies, tortes, and treats

Holiday Bake Sale

November 26-27, 2024
Tuesday 11:00 a.m. - 2:00 p.m.
Wednesday 11:00 a.m. - 6:30 p.m.
Place orders online through November 24th.

Order Online

Upcoming Events

  • November 13, 2024: Holiday Buffet
  • November 26-27: Holiday Bake Sale

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

Nov 13
Holiday buffet spread of turkey, squash, pie, veggies.

Join us for the Fifty-One O One annual holiday buffet Nov. 13

The Holiday Buffet at Fifty-One O One has become a holiday tradition at HFC. Reserve your spot today!
Culinary instructor and student prepare a table of desserts.

Join us for the Courses XXVI Chef’s Dinner at Fifty-One O One

The Fall Scholarship Event: Courses XXVI Chef's Dinner will support scholarships for HFC Culinary Arts students. The theme is “A Fantasy of Michigan Apples.”
Chef Cosenza on Fox 2 Cooking School

Chef Joe talks to Fox 2’s Cooking School about Harvest Gala

HFC Culinary Arts students create the multi-course meal at the annual Eastern Market Harvest Gala. Tickets are available for this October 18 event.
Table spread of Oktoberfest dishes, like pretzels, sausages, potatoes, and a various of mustards.

Celebrate Oktoberfest at HFC

The annual Oktoberfest Buffet will be held at HFC’s Fifty-One O One restaurant on Oct. 9. Reservations are strongly recommended.