Nothing 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.
Beer + Wine
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.
Shrimp and Soul | $15.95February 13, 2019
Brunch: 10:00 a.m. - 1:00 p.m.
Dinner: 6:00 p.m. - 8:00 p.m.
Beer and wine will be available for purchase. For reservations call 313-206-5101.
- Smoke-Roasted Pork Loin with Peach BBQ Sauce
- Beer Battered Cod
- Country Fried Boneless Chicken Breast
- Mac N Cheese Action Station with mix-ins
- Made to Order Omelet Station (Brunch Only)
- Southern Style Green Beans
- Braised Collard Greens
- Black Eyed Peas
- White Rice
- Sweet Potato Casserole
- Shellfish Corn Chowder
- Peel & Eat Shrimp
- House Made Breads & Biscuits
- Salad Bar featuring Mixed Greens, Pickled & Fresh Vegetables, House-Made Dressings
- Mustard Potato Salad
- Creamy Cole Slaw
- Bakery Specialties including Pecan Pie, Peach Cobbler, Bananas Foster Flambe
Fresh Brewed Iced Tea, Coca Cola or soft beverage included.
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:
5101 features its winter menu starting Feb. 19
HFC students in the news: summer culinary interns advance local food movement
TODAY: Annual Holiday Tea and sing-along at 5101
Carla Hall of "The Chew" and "Top Chef" speaks at HFC via video Nov. 13