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

International Buffets

Thursdays 11am-1pm

$12.95 per person

Thursday, May 16, 2019

Eastern European

Featuring Sautéed Pierogi, Hungarian Goulash, Kielbasa and Sauerkraut

Thursday, May 23, 2019

Hawaiian Island Luau

Featuring a Hog Roast

Thursday, May 30, 2019

Mediterranean Cuisine

Italy, Malta, Greece, and southern France Featuring Roasted Salmon, Moroccan Chicken & Pasta Station

Thursday, June 6, 2019

Spanish New World

Cuisine of the Americas and Caribbean Featuring Shrimp Ceviche, Bronzed Tilapia & Carnitas

Thursday, June 13, 2019

Western European

“Smorgasbord” Featuring Swiss Spätzle & Carved Round of Beef

Thursday, June 20, 2019

International Brunch

Featuring Carved Dearborn Ham, Corned Beef Hash

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

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

Henry Ford College Scholarship Dinner | $80

April 25, 2019
Cocktail reception at 5:30 pm
Dinner at 6:00 pm

Tito's Handmade Signature Cocktails.
Wine pairing with each course.
Wine Provided by Sandhill Crane Vineyards.
Coffee provided by White Pine Coffee.

Rabbit
Porchetta-style saddle, spring vegetable salad
2016 Merlot

White Asparagus
Chilled soup, chervil cream, chives
2016 Sur-Lie Chardonnay

Scallop
Hazelnut-morel crust, nettles, chard
2016 Proprietor’s Reserve Traminette

Lamb
Braised shank, stuffed loin, peas, artichokes
2017 Estate Marquette

Espresso Affogato
Espresso granita, vanilla gelato, cocoa nib brittle
840 Port-Style Dessert Wine

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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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