Thank You for a Wonderful Year!

As we close out an incredible year at Fifty-One O One, we want to extend our heartfelt thanks to our amazing guests for your support and patronage. Your visits make all the difference in helping our students learn and grow. We can’t wait to serve you again in 2025! Wishing you a joyful holiday season and a fantastic New Year.

We will reopen February 5, 2025

Warm regards,
The Fifty-One O One Restaurant Team

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.

Menu

SOUPS & SALADS

Salads include cup of soup

WINTER ENDIVE & FRUIT SALAD | $7.95
Michigan endive and arugula, poached pear, buttermilk mousse, spiced pumpkin crouton
SALAD CLASSIQUE | $6.95
grilled corn bread, blanched green beans, pickled shaved cauliflower, red oak lettuce, herb red wine vinaigrette, quinoa crisp
WARM SPINACH SALAD | $6.95
Spinach, wheat berries, bulgur, baby kale, ricotta salata, nasturtium
BEET & BLACKBERRY SALAD | $5.95
Michigan baby beets, smoked duck, hazelnut, pickled shimeji mushroom

SANDWICHES

Sandwiches include cup of soup

TAPIOCA CRUSTED COD | $9.95
Slaw, mole verde, tomatillo-lime vinaigrette
5101 DREAM BURGER | $10.95
House grind, cheddar, onion jam, lettuce, patty sauce with sweet potato wedges

VEGGIES & MORE

Veggies include cup of soup

KABOCHA SQUASH | $6.95
Red pears, parmesan, pumpkin seeds
CAULIFLOWER | $6.95
Roasted cauliflower, grapes, almonds, vadouvan
GRILLED BROCCOLINI | $6.95
Meyer lemon, lardo, Parmigiano Reggiano
HAM & EGGS | $9.95
Berkshire pork belly, molten farm egg, peppered country grits, Maple pan drippings
TORCHON OF FOIE GRAS | $6.95
Fig mostarda, roasted onion, bacon jam, fig pork jus
PATE DE CAMPAGNE | $9.95
Apple-cherry mostarda, red oak lettuce, herb red wine vinaigrette, quinoa cracker
SAUTÉED CHANTERELLES | $7.95
Farro, smoked cheddar velouté, herb cream, black garlic
SWEET POTATO MILLE FUILLE | $6.95
Compressed Asian pear, caramelized onion jus, creamed spinach

ENTRÉES

Entrées include choice of VEGGIE, SALAD, OR SOUP before or with

ROASTED LAMB RACK | $16.95
Elderberry, squash, Brussels sprouts, sauce Grand Veneur
ROASTED RIBEYE ROSSINI | $17.95
Sauteed spinach, cauliflower, truffle, foie emulsion
DUCK CONFIT | $14.95
Port poached figs, Castelvetrano olive, parsnip, sherry laquer
CRISPY SKIN WALLEYE | $14.95
Heirloom carrots, fennel, cockles, vadouvan
SPINACH TAGLIATELLE | $13.95
Clams, bacon, crème fraiche, parmigiano, confit egg yolk
SHORT RIB RAVIOLO | $16.95
Spinach, grilled maitake, sunchoke, truffle
MISO GLAZED SEABASS | $17.95
Shrimp dumpling, bok choy, mushroom consommé

NEAPOLITAN PIZZA

Red

EMILIA CLASSIC | $5.95
House blend mozzarella, classic tomato sauce
THE PEPPY | $7.95
Mozzarella, pepperoni, classic tomato sauce
IL CLASSICO | $8.95
Mozzarella, sopressata, pickled garlic, Calabrian hot honey, olive oil, basil

White

MUSHROOM RAGU | $7.95
Roasted mushrooms, arugula, truffle
FARM EGG | $7.95
Mozzarella, sunny side up egg, ricotta, roasted zucchini, bacon
BUTTERNUT SQUASH | $7.95
Roasted squash, bacon, caramelized onion

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

Connect

Hours during Winter Semester:
Tuesday: 11:30 a.m. - 1:15 p.m.
Wednesday: 11:30 a.m. - 1:15 p.m., 5:30 p.m. - 7:45 p.m.
Thursday: 11:30 a.m. - 1:15 p.m.
Located in the Student Center (M)
313-206-5101

We will reopen February 5th, 2025.

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

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

Clear mug of spiced cider on a tray surrounded by decorated cookies and candy cane sticks.

Annual Holiday Tea at Fifty-One O One

All HFC employees are invited to the annual Holiday Tea at Fifty-One O One on December 5.
A variety of autumn pies on a table.

Fifty-One O One fall bake sale Nov. 26-27

Pre-order your bake sale items for pickup right before Thanksgiving by Nov. 24.
Holiday buffet spread of turkey, squash, pie, veggies.

Join us for the Fifty-One O One annual holiday buffet Nov. 13

The Holiday Buffet at Fifty-One O One has become a holiday tradition at HFC. Reserve your spot today!
Culinary instructor and student prepare a table of desserts.

Join us for the Courses XXVI Chef’s Dinner at Fifty-One O One

The Fall Scholarship Event: Courses XXVI Chef's Dinner will support scholarships for HFC Culinary Arts students. The theme is “A Fantasy of Michigan Apples.”