Fifty-One O One Restaurant

About

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.

Place Your Order Make a Reservation

Seasonal Beginnings

include cup of soup

Cold

Baby Greens | 6.95
Baby greens mix, poached pear halves, blue cheese mousse, spiced pecans, bacon lardons, buttermilk vinaigrette, pickled shallot.
Salade Rouge | 6.95
Roasted beets, Pink Lady apple, honey-poached cranberries.
Foie Gras Torchon | 8.95
Fresh and lightly pickled blackberries, blackberry gel, bitter greens, toasted thyme brioche.
Wood-Fired & Chilled Prawns | 8.95
Tomato–horseradish agrodolce, preserved lemon purée.

Warm

Pork Belly | 8.95
Pickled apple, apple-jelly glaze with raw diced apple and toasted Sichuan peppercorns, celery root purée, apple butter.
Roasted Red Kuri Squash | 6.95
Leek and morcilla ragout, crisp quinoa, pickled Honeycrisp apple.
Confit Maitake Mushrooms | 7.95
Chestnut–miso butter, parsley oil, Asian pear.
Brussels Sprouts | 7.95
Caramelized Brussels sprouts, duck confit, chestnuts, bacon, fines herbes, sherry vinegar.
Charred Cauliflower Steak | 6.95
Cauliflower purée, blanched florets, roasted red grapes, toasted almonds, caper–sherry vinaigrette, flat-leaf parsley.
Charred Octopus | 8.95
Chimichurri, smoked potato cloud, saffron, piquillo pepper purée, pickled peppers, sherry vinegar, Easter radish, petit arugula.
Arancini | 7.95
Mozzarella, Prosciutto di Parma, basil-garlic purée, roasted tomato vinaigrette.

Sandwiches

Sandwiches include cup of soup

House Burger | 11.95
House-ground beef, aged Michigan cheddar, savory cider-onion jam, shredded lettuce, mustard–pickle sauce, toasted potato roll. Five chili-dusted sweet potato wedges.
Tapioca-Crusted Hake Sandwich | 11.95
Gochujang aioli with fermented citrus and yuzu. Five chili-dusted sweet potato wedges.

Entrées

Entrées include choice of VEGGIE, SALAD, OR SOUP before your entrée

Dry-Aged Ribeye | 19.95
Grilled ribeye with oxtail, foie gras and dried-apricot ravioli, trumpet mushroom purée and bacon-braised collards. Red curry–red wine emulsion, meat jus, fresh thyme.
Duck Confit | 16.95
Port-poached plums, Castelvetrano olive, parsnip, sherry lacquer.
Spinach Tagliatelle | 15.95
Bacon, clams, crème fraîche, confit egg yolk.
Pan-Roasted Walleye | 16.95
Fingerling potatoes, braised leeks, shaved fennel, cider nage, lemon, chives.
Charred Savoy-Wrapped Halibut | 16.95
Mushroom duxelles, white bean–ginger ragout, lemon beurre blanc.
Autumn Squash Tortelloni | 14.95
Smoked ricotta, elderberry sofritto, pepita brown butter.
Jumbo Lump Blue Crab Cake | 16.95
Romesco, marinated tomatoes, dressed fennel, dill, lemon.
Heritage Grain Campanelle | 15.95
Braised pork ragù, winter greens, fennel pesto, lemon breadcrumbs.

Neapolitan pizza

Red

Emilia Classic | 7.95
Long-fermented dough, garlic–olive oil Michigan tomato sauce, house mozzarella blend.
The Peppy | 8.95
Michigan tomato sauce, house mozzarella blend, local pepperoni.

White

Mushroom Ragout | 9.95
White pizza, mushroom ragout, arugula dressed with truffle oil.
Pear & Gorgonzola | 9.95
Pear, Gorgonzola.
5101 Sausage | 9.95
Sausage, roasted red onion, fried Hungarian hot peppers.
La Parisienne | 9.95
Prosciutto di Parma, Gruyère, ricotta, brown butter, caramelized onion, arugula, pickled mustard seed.

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
        
            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
        
WINE SELECTIONS

            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

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

Connect

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.

Place Your Order Make a Reservation

Special Events

Fall 2026 Courses Chefs' Dinner

Tickets are $65 per person, with $40 of each ticket designated as a tax-deductible donation to the Henry Ford College Hospitality Scholarship Fund.

Tickets may be purchased online or at the Fifty-One O One (5101) Restaurant during regular operating hours. Cash, checks, and major credit cards, including Visa, Mastercard, American Express, and Discover, are accepted.

Checks should be made payable to the HFC Foundation, with "Hospitality Scholarship Dinner" written in the memo section.

Complimentary parking is available in the Campus Safety lot near Building N. Additional parking information can be found on the Henry Ford College campus map.

For tickets or additional information, please call 313-206-5101.

To guarantee your specialty treats, we strongly encourage you to pre-order your items online between Wednesday, November 9 and Sunday, November 23. Limited quantities might be available for same-day purchases, but pre-ordering is the best way to ensure availability of your desired items. Payment will be made when placing your order online.

Pick up schedule
November 24-25, 2026
Tuesday 11:00 a.m. - 2:00 p.m.
Wednesday 11 a.m. - 6:30 p.m.

Roast Turkey with bread dressing and pan gravy
Baked Dearborn Ham with raisin cider sauce
Roast Beef Bordelaise
Harvest Squash Soup
Cranberry Relish
Marinated Beet Salad
Carrot Raisin Salad
Garden Green Salad
Pickled and Fresh Vegetables
Mashed Potatoes
Sweet Potatoes with pecans and a maple glaze
Fall Vegetable Medley
Pumpkin roll, seasonal pies, tortes, and treats

Upcoming events

October 28, 2026 - Oktoberfest Buffet
November 7, 2026 - Scholarship Dinner
November 18, 2026- Holiday Buffet
November 24, 2026 - Bake Sale
December 2, 2026 - Last Day of Service

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:

Baking and Pastry Culinary Arts Hotel/Restaurant Management

Press

Nov 18

Holiday buffet spread of turkey, squash, pie, veggies.

Fifty-One O One Restaurant

About

About Our Student Culinary Artists

Menu

Seasonal Beginnings

include cup of soup

Cold

Warm

Sandwiches

Sandwiches include cup of soup

Entrées

Entrées include choice of VEGGIE, SALAD, OR SOUP before your entrée

Neapolitan pizza

Red

White

Ingredient Notes

Beer + Wine

BEER SELECTIONS

WINE SELECTIONS

Connect

Special Events

Fall 2026 Courses Chefs' Dinner

"Driven by the Harvest"

Fall Bake Sale

Holiday Buffet Menu

Upcoming events

Culinary Arts + Hospitality Management

Press

Fifty-One O One hosts annual Holiday Buffet Nov. 18

Fifty-One O One hosts annual holiday bake sale Nov. 24-25

Culinary Creativity meets Automotive Legacy at “Driven by the Harvest” Fall 2026 Chefs’ Dinner

Alumnus Dominic DeYonker brings Marine Corps experience to Campus Safety