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

Early Spring

LEFT SIDE

to sample, share. Or sequence

FRENCH ONION SOUP │ $4.75
Caramelized onion, rich stock, au gratin.

LITTLE GEM SALAD│ $6.25
Little gem lettuce, lemon cream, spring onion, radish.

GRILLED RADISHES│ $6.95
Apples, dates, almonds, greens.

CRAB AND AVOCADO│ $8.95
Chilled creamy lump crab salad, lovage, almond, citrus avocado puree, tatsoi.

GLAZED ASPARAGUS│ $6.95
First of season asparagus, quinoa, poached egg, Parmigiano Reggiano.

SAUTEED MUSHROOMS│ $7.95
Portobella-hazelnut tartelette, morel-baby turnip-knob onion ragôut, sautéed king trumpets, roast shallot puree, herbs.

CARROT SALAD│ $6.25
Roasted carrot, feta, apricot, pistachio.

BRAISED ENGLISH PEAS│ $6.95
Prosciutto, shallot, Little Gem romaine, seeded bread.

FRIED POTATOES│ $6.95
Crushed Yukon Gold potatoes, mint, pine nuts, black olive caramel.

BAKED RICOTTA│ $6.95
Baked ricotta, cherry tomato confit, pine nut granola, saba.

CARAMELIZED FENNEL│ $6.95
Marcona almond, navel orange confit, caraway.

RIGHT SIDE

all RIGHT SIDE plates include on LEFT SIDE plate before, or with:

SHRIMP CHITARRA│ $13.95
White wine, Lemon, Parmiggiano Reggiano

SQUASH TORTELLINI│ $12.95
Butternut squash filled pasta, dates, almonds, brown butter.

GRILLED QUAIL│ $13.95
Frisee salad, violet mustard, rosemary cracker, kumquat compote.

ROASTED LAMB LOIN│ $16.95
Roasted saddle, cranberry beans, yogurt, savory.

CRISPY PORK BELLY│ $14.95
Confit belly, pickled apricots, roasted onion, bacon marmalade.

LOBSTER "POT PIE"│ $17.95
Curried bisque, baby vegetables, marble potatoes.

CRISPY SKIN WALLEYE│ $14.95
Great Lakes walleye, garden pea nage, bell pepper, lemon thyme.

STUFFED VEAL│ $13.95
Veal breast, farotto, figs, chestnuts.

SANDWICHES

Served with a cup of today’s soup or substitute a different LEFT SIDE plate for $1.50

SMOKED PORK BAGUETTE│ $9.95
Broccoli rabe, caramelized mushrooms, fennel, onion, roasted pepper. Served with chips.

5101 BURGER│ $11.25
6 oz. ground chuck, sharp white cheddar, lamb bacon, lettuce. Served with chips.

MUSHROOM FLATBREAD│ $10.25
Roasted mushrooms, fontina, arugula, truffle.

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 Winter Semester: 
Tuesday: 11:00am - 1:15pm
Wednesday: 11:00am - 1:15pm, 6:00pm - 8:00pm
Thursday: 11:00am - 1:15pm, 6:00pm - 8:00pm
Located in the Student Center (M)
313-206-5101

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.

Special Events

St. Patrick's Day Buffet | $14.95

March 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
  • Coleslaw
  • Penne Pasta & Pesto Salad
  • Bakery Specialties including: Irish Cream cheesecake, Bread pudding with whiskey sauce, Chocolate Stout Cake

Spring Bake Sale

April 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.

Online orders open through April 14.

Order Online

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:

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