Fifty-One O One Restaurant opens for Fall 2025

Release Date
Event Date
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Location
5101 Restaurant
Butternut Squash Tortellini is one of the entrees being offered this semester.
Fifty-One O One prides itself on fresh, flavorful, farm-to-table cuisine.

On Wednesday, September 17, Fifty-One O One, HFC’s acclaimed student-operated, on-campus restaurant, will open its doors for the Fall 2025 semester.

Fifty-One O One is in the John McDonald Student and Culinary Arts Center (Building M on the main campus). Its hours for the Fall 2025 semester are:

  • Tuesday, Wednesday, and Thursday: 11:30 a.m. to 1:15 p.m. (lunch)
  • Wednesday: 5:30 p.m. to 7:45 p.m. (dinner)

The restaurant features a rotating season menu, which emphasizes sustainability and local partnerships. Meats are sourced through SAAD Wholesale Meats, offering halal-certified selections. Fresh produce is supplied by local farms and vendors.

Menu

Listed below are just some of the offerings on the menu for the fall reopening. Visit the restaurant's website for the full menu.

Fresh specialty salads (served with a cup of soup):

  • Heirloom Tomato Tart ($6.95): Basil granola, roasted eggplant, rosemary
  • Farm Salad ($6.95): Market lettuces, Romano beans, long beans, heirloom tomatoes, cucumbers, pickled green strawberries, pickled lemon vinaigrette, Pecorino Romano crema
  • Summer Bean Salad ($6.95): Tonnato, roasted radish, fennel, soft boiled egg, lemon vinaigrette
  • Chopped Salad ($6.95): Wilted kale, cherry tomatoes, garbanzo beans, chorizo, olives, piquillo peppers, Manchego, sherry vinaigrette, poached egg, sourdough croutons

Entrees (served with a choice of vegetable, salad, or soup before or with the meal):

  • Wood-Grilled Ribeye ($18.95): Oxtail-cherry bordelaise, ratatouille, herb-shallot butter
  • Seared Duck Breast ($16.95): Stone fruit, chamomile, Swiss chard
  • Butter-Poached Lobster ($17.95): Sweet corn agnolotti, sun gold tomato, cantaloupe, Fresno chile
  • Tagliatelle Al Pesto ($13.95): Roasted heirloom tomato, basil pesto, Parmigiano Reggiano
  • Mushroom Tortellini ($13.95): Trumpet mushrooms, truffle, Pecorino Romano, chives
  • Loup De Mer ($16.95): Pan-seared sea bass, sweet potato, figs, mushroom, Prosciutto di Parma

The menu also includes fresh vegetables, soups, sandwiches, Neapolitan style pizzas, and desserts. Beer and wine are available for purchase to customers age 21 and older with a valid photo ID.

All menus are carefully designed to give students in HFC’s Culinary Arts and Hospitality Management program real-world restaurant experience, while providing guests with a top-tier dining experience at accessible prices. The menu is updated throughout the semester and can be found at 5101.hfcc.edu

“Fifty-One O One is more than a restaurant, it’s a live classroom. Our students prepare, and serve dishes that showcase their skills, creativity, and passion for hospitality. Every plate tells a story of their growth, and every guest helps support the next generation of culinary professionals. Join us this fall to celebrate fresh flavors, local ingredients, and the talent of HFC’s future chefs,” said HFC culinary arts instructor and Fifty-One O One maître d'hôtel Lauren Wallace.

Special events

Along with our regular 3-day-per-week services, Fifty-One O One will host special events and buffets, including:

  • Wednesday, Oct. 1: Oktoberfest Buffet
  • Saturday, Nov. 1: Scholarship Dinner
  • Wednesday, Nov. 12: Holiday Buffet
  • Tuesday, Nov. 25, and Wednesday, Nov. 26: Holiday Bake Sale
  • Wednesday, Dec. 3: Last day of service for the Fall 2025 semester
  • Thursday, Dec. 4: Holiday Tea

Parking is free. Reservations are recommended but not required. To make reservations, to place a carryout order, or for questions and more information, call 313-206-5101.