Fifty-One O One Restaurant

About

Chef de Cuisine Joseph Cosenza 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.

SOUP, SALADS & SANDWICHES

Salads, and sandwiches include a cup of soup or substitute a SHARE item for an additional $1.50.

SOUP OF THE DAY | $3.95
Today’s selection of market vegetable soup
MICHIGAN BABY GREENS | $6.25
Bibb lettuce, buttermilk dressing, baby arugula, red wine-poached pear, bleu cheese mousse
SUNCHOKE AND SMOKED WHITEFISH SALAD | $6.95
Roasted sunchokes, apples, almonds, spicy greens
CRISPY BRUSSELS SPROUTS | $6.95
Fennel, leek, preserved lemon
KALE AND QUINOA SALAD | $6.95
Lacinato, carrot, shaved maitake, fresh herbs
FLATBREAD | $8.25
Sage, ricotta, roasted squash, caramelized onion, bacon
FRIED CHICKEN SANDWICH | $8.95
Crispy chicken, potato bun, umami mayo
5101 BURGER | $9.95
6oz ground chuck, sharp white cheddar, house bacon, and tomato jam. Served with chili-dusted sweet potato wedges

ENTRÉES

Entrées, include one SHARE, SALAD, or SOUP before or with

POTATO RAVIOLO | $11.95
Smoked potato filling, summer truffles, mushroom ragù
CRISPY SKIN STRIPED BASS | $13.95
Bacon-mushroom hash, creamed leeks, herbed beurre blanc
SHRIMP CHITARRA | $15.95
Spaghetti alla Chitarra pasta, heirloom tomatoes, cream
SEARED SCALLOPS | $14.95
Scallops, smoked chowder, oyster crackers, charred baby leeks, marble potatoes
HERB-CRUSTED LAMB LOIN | $14.95
Herb crust, Vaudouvan curry, cauliflower
WOOD ROASTED STRIP STEAK | $14.95
Mushrooms, fried potatoes, spicy greens
DUCK CONFIT | $12.95
Lacquered leg confit, parsnip purée, green olive-prune gremolata

TO SHARE

FRIED FINGERLING POTATOES | $5.25
Duck fat fried potatoes, preserved lemons, black olives, sage
BRAISED KING TRUMPET MUSHROOMS | $6.25
With delicata squash, tomatillo, and pumpkin seeds

WOOD ROASTED RAINBOW CARROTS | $5.95
Wood roasted rainbow carrots, Vadouvan curry, lebneh
ROASTED HONEYNUT SQUASH | $6.95
With quinoa, leeks and pickled honeycrisp apple

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.

We are currently closed to the public

Please stay tuned for information regarding changes in service and special events.

Reservations required

Same-day reservations available, please call for reservations or carry-out.

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
        

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

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

Due to COVID-19, our hours have changed. Please use the contact information below to reach out to us.

Hours during Fall Semester:

Tuesday: 11:30am - 1:15pm

Wednesday: 11:30am - 1:15pm, 6:00pm - 7:45pm

Thursday: 11:30am - 1:15pm

Located in the Student Center (M)

313-206-5101

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

Due to the November 15th Pause to Save Lives order, we had to cancel the 2020 Holiday Meal-to-Go and Bake Sale. We regret the inconvenience, and wish everyone a safe holiday season.

We are currently working on ways to serve our community safely. Please check back often for changes in service and special events. Thank you for your support.

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

Recent News

Fifty-One O One open for carry-out for HFC employees

The student-run Fifty-One O One restaurant is now open for carry-out meals for HFC employees T-TH until Dec. 3.
HFC in the family: alumna lives culinary dream at Mercy Chefs, brother chooses pharmacy

Culinary Institute of America / HFC alumna’s path has brought her into a leadership role with Mercy Chefs, a national relief organization.
Oct 21

Oktoberfest carry-out meal pick-up day

Fifty-One O One restaurant is serving a special Oktoberfest feast through pre-order carryout. Order online by Oct. 12 and pick up on Oct. 21.
Oct 21

Career spotlight: Culinary Arts advising session, October 21

Meeting with HFC's culinary arts advisors to learn about program and career options and to plan your registration for the Fall semester.