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

Spring

STARTERS, SALADS, & SOUPS

to sample, share, or sequence

CREAMY SPRING GARLIC | $3.25
Asparagus, black garlic mustard, crushed potato

FRENCH ONION SOUP | $3.95
Caramelized onion, rich stock, au gratin

BUTTER LETTUCE SALAD | $5.25
New potatoes, hard-cooked egg, bacon vinaigrette

RAMPS AGRODOLCE | $5.95
Raisins, pine nuts, whipped ricotta, grilled country bread

TONNATO RADISH SALAD | $5.25
Creamy lemon, sunflower, mint

CANDIED BEETS | $6.25
Orange, arugula, chicory, chicken liver mousse

RISI BISI | $5.25
Risotto, peas, wild rice, herbs

FOREST MUSHROOMS | $8.25
Morels, morel panna-cotta, nettles, lardo

TOMATO TART | $5.95
Marinated tomatoes, eggplant, rosemary

ROASTED CARROTS | $6.25
Dates, olives, crème fraiche, parmigiano frico

GLAZED ASPRARGUS | $5.25
Smoked potatoes, leeks, truffles

CREAMY GRITS| $6.25
Strawberries, honey, curds, whey

ENTREES

all ENTREES include one STARTER, SALAD, or SOUP before, or with:

GARGANELLI, PEAS & PROSCUITTO | $11.95
Egg pasta, whole butter, lemon

ROASTED DUCK BREAST | $13.95
Roasted apricots, chamomile reduction, swiss chard

CRISPY PORK BELLY | $13.95
Confit belly, pickled apricots, roasted onion, bacon marmalade

LAMB RAGU, GNOCCHI | $12.95
Braised shank, toasted gnocchi, feta

SEARED SCALLOPS | $17.95
English peas, colorful carrots, coconut carrot sauce

CRISPY SKIN WALLEYE | $13.95
Great Lakes walleye, garden pea nage, bell pepper, lemon thyme

NY STRIP STEAK | $14.95
Maple wood grilled, violet PiopPino mushrooms & mushroom pudding, confit potatoes, pistachios

SANDWICHES

Served with a cup of today’s soup or substitute a different STARTER OR SALAD for an additional $1.50

SMOKED CHICKEN PANINO | $8.95
Pesto, smoked mozzarella, marinated tomatoes. Served with chips.

5101 BURGER| $9.95
6 oz. ground chuck, sharp white cheddar, lamb bacon, lettuce. Served with chips.

ASPRARGUS FLATBREAD | $8.25
Asparagus, ramps, spring onion, arugula, feta, egg

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

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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