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 & 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 Daily selection of market vegetable soup
MICHIGAN BABY GREENS │ $7.95
Roasted peaches, spiced pecans, house ricotta
ROASTED BEET AND WATERMELON SALAD │ $8.95
Peppered feta, mint, Kalamata Olives
HEIRLOOM TOMATO SALAD │ $8.95
Avocado, basil, hearts of palm, saba
FIVE BEAN SALAD │ $8.25
Heirloom beans, breakfast radish, tonnato. grilled cornbread. bean mousse
GRILLED VEGETABLE FLATBREAD │ $8.25
Marinated summer vegetables, chevre, and herb oil
CUBAN SANDWICH │ $9.95
Mojo roasted pork shoulder, swiss cheese, ham, house made pickles. Served with chili dusted sweet potato wedges
5101 BURGER │ $10.95
6oz ground chuck, sharp white cheddar, house bacon, shredded lettuce, sliced red onion, sliced tomato. Served with Chili dusted sweet potato wedges

ENTRÉES

Entrées, include one SHARE, SALAD, or SOUP before or with

SHRIMP CHITARRA │ $12.95
Chitarra pasta, heirloom tomatoes, cream
BUTTERNUT SQUASH TORTELLINI │ $10.95
Sage, pumpkin seeds, brown butter
SEARED SCALLOPS │ $14.95
Scallops, summer chowder, baby corn, oyster crackers
PAN ROASTED MERLUZA │ $11.95
Brussels sprouts, bacon, parsnips
ROTISSERIE ROASTED DUCK │ $14.95
Peaches, fennel, lavender
WOOD ROASTED STRIP STEAK │ $15.95
Mushrooms, fried potatoes, herb salad and sauce Bordelaise
SMOKED LAMB LOIN │ $16.95
Roasted saddle, cranberry beans, yogurt
ROASTED CHICKEN │ $13.95
Crispy skin breast, corn, chanterelles, farro

TO SHARE

BUTTER BRAISED RADISHES │ $6.95
Bacon, shallot, sorrel
CREAMED MICHIGAN SWEET CORN 'ELOTE' │ $6.95
Lime, smoked cheddar, chiles
FRIED POTATOES │ $6.95
Cucumber, mint, pine nuts, black olive caramel

WOOD ROASTED MUSHROOMS │ $7.95
Spicy greens, sunflower seeds, miso butter
CONFIT OF FAIRY TALE EGGPLANT │ $7.25
Yogurt, black garlic, chiles, herbs
OVEN ROASTED ZUCCHINI │ $7.25
Zucchini, squash, sauce vierge

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

Connect

Hours during Fall Semester: 
Tuesday: 11:00am - 1:15pm
Wednesday: 11:00am - 1:15pm, 6:00pm - 7:45pm
Located in the Student Center (M)
313-206-5101

Fifty-One O One will be closed for these Fall 2019 dates:

  • Nov 21st, Nov 28th
  • For holiday starting 12/9

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

Oktoberfest Buffet | $13.95

October 16, 2019
  • Frankenmuth Style Chicken
  • Carved to Order Sauerbraten
  • Bratwurst and Knackwurst with Sauerkraut
  • Bavarian Potato Soup
  • Roasted Fall Vegetables with Horseradish Vinaigrette
  • Marinated Beet Salad
  • Garden Greens with House-made Dressings
  • Assorted Pickled and Fresh Vegetables
  • Cucumber with Dill and Sour Cream
  • Braised Red Cabbage
  • Spaetzle
  • Hot German Potato Salad
  • Glazed Baby Carrots
  • Bakery specialties including Black Forest Torte, Apple Strudel, Stollen Bread and Pretzel Rolls

Craft beer and wine available (now available at both lunch and dinner).

Future Events

Holiday Buffet - November 13, 2019
Bake Sale - November 26 & 27

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

Recent News