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.


Fifty-One O One Restaurant is closed for summer. International lunches begin May 18th.

Beer + Wine


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
Breakfast Stout 8.3% 60 Founders Brewing Co. $4.75
Faricy 4.5% 35 Founders Brewing Co. $4.75
Fruit & Spice Uncle John Semi Dry 6.5% Uncle John’s Cider Mill $4.75
RUBAEUS 5.7% 15 Founders Brewing Co. $4.75


Style Name Description Glass Bottle
Sparkling Wine La Marca Prosecco $28.50
Domaine Chandon Brut $26.75
White Wines Terra d’Oro Moscato Vibrant flavors of Meyer lemon, pineapple, anise, and generous viscosity are showcased on the palate. $18.50
Good Harbor Late Harvest Riesling Rich aromas of stone fruits with a luscious palate of pineapple. $5.00 $20.00
Bollini Pinot Grigio Aromas of acacia flowers and pear as well as light mineral notes. A crisp, defined fruity style. $20.25
2140 Sella and Mosca Vermentino, Sardinia $18.50
Nobilo Sauvignon Blan Fresh, crisp, and clean with zesty flavors of ripe tropical fruits with subtle hints of green herbs. $18.50
Simi Sauvignon Blanc Fresh, bright, and crisp with notes like lime zest, Meyer lemon, pink grapefruit, lemongrass, honeysuckle, and a hint of wet stone. $19.00
Rodney Strong Chardonnay Aromas of lemon curd and apple with hints of toasty oak and baking spices. $5.00 $18.25
Red Wines Apothic Red Blend, California Apothic Red brings together the dark fruit of Zinfandel, Cabernet Sauvignon, and Merlot. $17.50
Sartori Pinot Noir, Veneto Elegantly balanced with rich fruit flavors and good acidity. A long finish with light almond notes. $18.25
Erath Pinot Noir Voluminous aromas of black cherry, currant and plum are pleasantly seasoned with baking spice and toasted coffee bean. $22.50
14 Hands Merlot Exhilarating flavors of blackberry and cherry, balanced by soft and supple mocha notes. $18.50
Sella and Mosca Cannonau (Grenache) The wine has an intense bouquet of violets, kirsch, and red jammy fruit, accented by balsamic notes and wild herbs. $20.67
Alta vista Malbec The wine has ripe, red fruit aromas and spicy notes, with round, soft tannins, and a lively mouthfeel. $18.25
Columbia Crest H3 Cabernet Deep berry flavors lead to a soft tannin cocoa finish. $5.00 $20.00
Avalon Cabernet Sauvignon Vibrant aromas of blackberry and juicy plum mingle with notes of violet and vanilla. $22.75


Hours during Summer Semester: 
Thursday: 11:30 a.m. - 1:00 p.m.
Located in the Student Center (M)

Fifty-One O One Restaurant is closed for summer. International lunches begin May 18th.

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.

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Special Events

Please check this space for event updates and more details soon.

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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