Fifty-One O One Restaurant is open for the semester

Release Date
Plated buttered poached lobster.

On Wednesday, Sept. 25, Fifty-One O One, HFC’s student-run on-campus restaurant, will open for business for the Fall 2024 semester.

Fifty-One O One is in the John McDonald Student and Culinary Arts Center (Building M on the main campus). Hours for the Fall 2024 semester are:

  • Tuesdays: 11:30 a.m. to 1:15 p.m. (lunch)
  • Wednesdays: 11:30 a.m. to 1:15 p.m. (lunch) and 5:30 to 7:45 p.m. (dinner)
  • Thursdays: 11:30 a.m. to 1:15 p.m. (lunch)

The kitchen of the restaurant underwent a major renovation during the summer. This renovation is designed to provide diners with an immersive experience, allowing you to observe the culinary artistry of HFC students in action through a window into the kitchen. The updated front line features a modern design with new equipment and enhanced visibility.

"We are excited to welcome everyone back to Fifty-One O One for the Fall 2024 semester! Our student chefs (supervised by instructors) are eager to showcase their culinary talents using fresh, locally sourced ingredients in every dish. Join us for a dining experience where education meets exceptional flavor, all while supporting the future of hospitality,” said Fifty-One O One maître d'hôtel Lauren Wallace.

Menu

The menu changes frequently because the produce is used at the peak of its ripeness and is sourced locally wherever possible. The fall menu features seasonal vegetables in many dishes.

Soups and salads:

  • Sweet Corn Gazpacho: Sweet corn, sun gold tomato, cantaloupe, poached prawn
  • Heirloom Tomatoes: Watermelon, basil, balsamic, feta espuma
  • Caesar Salad: Grilled baby gem lettuce, parmesan, black pepper
  • Salad Lyonnaise: Duck confit, frisée, toasted hazelnuts, poached egg, sherry vinaigrette
  • Beet Salad: Michigan baby beets, quinoa, whipped yogurt, pasilla vinaigrette

Veggies and more (includes a cup of soup):

  • Oven-Roasted Zucchini: Heirloom tomato, shallot, champagne vinaigrette
  • Butter-Braised Radishes: Bacon, shallot, sorrel
  • Saucisson à L’ail: Cornichon, compressed Asian pear, pearl onion, Dijon
  • Roasted Potatoes: Aleppo pepper, crème fraîche, chives
  • Mushroom Risotto: Parmesan, thyme, blueberries

Sandwiches (includes a cup of soup):

  • Grilled Broccoli Baguette: Broccolini, smoked pork, caramelized mushrooms, fennel, onion, and roasted pepper, served with sweet potato wedges
  • 5101 Dream Burger: House grind, cheddar, onion jam, lettuce, and patty sauce, served with sweet potato wedges

Neapolitan pizzas:

  • The Emilia Classic: Mozzarella and classic tomato sauce
  • The Peppy: Mozzarella, pepperoni, and classic tomato sauce
  • 5101 Sausage: House-made Italian sausage, roasted peppers, roasted onions, classic tomato sauce
  • Mushroom Ragu: Roasted mushrooms, arugula, truffle
  • Basque: Mozzarella, Spanish chorizo verde, goat cheese, piquillo peppers, red onion, Castelvetrano olive, preserved lemon
  • Korean BBQ: Mozzarella, braised beef short ribs, scallion arugula, sesame soy chili vinaigrette

The entrées for the restaurant opening (includes a choice of soup, salad, or vegetable served before or with your meal):

  • Roasted Lamb Saddle: Romano beans, yogurt, savory, natural jus
  • Wood-Grilled Ribeye Steak: Oxtail Bordelaise, ratatouille, herb shallot butter
  • Spiced Duck Breast: Smoked sweet potato, leg sausage, ancient grains, mole negro
  • Butter-Poached Lobster: Butter-poached Maine lobster, corn crepe, curried lobster cream
  • Bucatini All’Amatriciana: Roasted heirloom tomato, guanciale, red onion, Calabrian chili, Podda cheese
  • Sweet Corn Tortellini: Hen of the Woods mushrooms, lovage, black garlic soubise, Ossau-Iraty cheese
  • Lake Superior Whitefish: Guanciale, Brussels sprouts, mussels, braised leeks

The menu also includes appetizers and desserts. In the coming weeks, updated menu information will be found on the restaurant’s website.

Fifty-One O One provides exceptional value, high-quality food, and a pleasant dining experience for guests of all ages. Beer and wine are available for purchase by patrons ages 21 and older with a valid photo ID.

Ingredient notes: Beef, lamb, veal, chicken and turkey are Halal Certified and are sourced from Saad Wholesale Meats. Local and seasonal produce items are used when available.

Special events

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

  • Wednesday, Oct. 9: Oktoberfest Buffet
  • Saturday, Nov. 2: Scholarship Dinner
  • Wednesday, Nov. 13: Holiday Buffet
  • Tuesday, Nov. 26, and Wednesday, Nov. 27: Holiday Bake Sale
  • Thursday, Dec. 5: Last day of service for the Fall 2024 semester

Parking is free. Reservations are recommended. To make reservations, to place a carryout order, or for questions and more information, call 313-206-5101.