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 selection of market vegetable soup
MICHIGAN BABY GREENS | $6.95
Bibb lettuce, buttermilk dressing, baby arugula, red wine-poached pear, blue cheese mousse
ROASTED BEET AND WATERMELON SALAD | $6.95
Peppered feta, mint, Castelvetrano olives
HEIRLOOM TOMATO BRUSCHETTA | $6.95
Oven roasted tomatoes, pipperade, compressed watermelon, balsamic, house ricotta
FLATBREAD (PIZZA) | $8.25
Sausage, roasted onions, fried peppers
SMOKED PORK BAGUETTE | $8.95
Chinese broccoli, caramelized mushrooms, fennel, onion, roasted pepper, with 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

ENTRÉES

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

POTATO RAVIOLO | $11.95
Smoked potato filling, summer truffles, mushroom ragù
PAPPARDELLE | $13.95
Anise braised pork ragù, greens
SPICY GRILLED LANGOSTINES | $15.95
Citrus confit, avocado panna cotta, hearts of palm
ZUCCHINI-WRAPPED HALIBUT | $14.95
Squash, carrots, tomatoes, and caviar
LAMB RIBS | $14.95
Korean BBQ style, with Chinese broccoli, sesame, and pickled vegetables
WOOD ROASTED STRIP STEAK | $14.95
Mushrooms, pommes purée, spicy greens
ROAST CHICKEN WITH MARKET VEGETABLES | $12.95
Glazed vegetables, confit potatoes, sauce supreme

TO SHARE

RADISHES WITH SORREL AND SMOKED PORK | $5.95
Bacon, shallot and sorrel
CREAMED MICHIGAN SWEET CORN "ELOTE" | $5.25
Lime, smoked cheddar, chilies
SAUSAGE AND BEANS | $6.25
Chicken sausage, Tuscan kale, and herb bread crumbs

MUSHROOM TART | $5.95
Portobello-hazelnut tartlet, onion ragôut, sautéed king trumpets, roast shallot puree, herbs
OVEN-ROASTED ZUCCHINI | $5.95
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.

We are currently closed to the public

Please stay tuned for information regarding changes in service and special events.

Reservations required

Same-day reservations available, please call for reservations or carry-out.

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 Fall Semester: 
Tuesday: 11:30am - 1:15pm
Wednesday: 11:30am - 1:15pm, 6:00pm - 7:45pm
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

Oktoberfest is the annual German festival that originated over 200 years ago as a celebration for a royal wedding. If you can’t make it to Germany this year for the full Oktoberfest experience, you can still eat like you’re there with our Oktoberfest meal kit to go. Our Oktoberfest meal is chilled and ready to heat, so you can spend more time running around in your lederhosen.

Order online and pick up curbside this Oktoberfest meal kit to prepare a German celebration right at home.

Oktoberfest Online Ordering

We are currently working on ways to serve our community safely. Information about curbside pick up options for our Holiday Bake Sale and other special events will be available soon. Please check back often for changes in service and special events. Thank you for your support.

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:

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