DEARBORN — Fifty-One O One – the student-run restaurant at Henry Ford College – opened for the Fall 2014 semester last week.
The restaurant is open Tuesday through Thursday during the Fall 2014 semester and will feature a particular theme. Lunch is from 11:30 a.m. to 1 p.m. dinner is from 6 to 7:45 p.m. Wednesday and Thursday. A cash bar featuring beer and wine is available only during the dinner hours.
Reservations are requested. For more information and to make reservations, call 313-206-5101.
The restaurant is in the Student & Culinary Arts Center on the main campus, 5101 Evergreen.
In addition to main dishes made special for that week, the restaurant also will offer a salad bar of mixed greens salad, pickled and fresh vegetables, coleslaw, assorted relish tray and house-made dressings. There also will be an assortment of desserts.
The weekly theme schedule:
• Week of Sept. 22: Cuisine of the Deep South.
• Week of Sept. 29: Premium Steakhouse.
• Week of Oct. 6: Flavors of Key West.
• Week of Oct. 13: Country French.
• Week of Oct. 20: Polish/Central European.
• Week of Oct. 27: Cuisine of the Midwest.
• Week of Nov. 3: Northern Italian.
• Week of Nov. 10: Contemporary French.
• Week of Nov. 17: Cuisine of New England.
• Week of Nov. 24: Greek Café.
• Week of Dec. 1: Cuisine of the Pacific Northwest.
Special dates will be:
• Oct. 8: Oktoberfest Buffet ($14 per person).
• Nov. 6: Wild Game Scholarship Dinner ($45 per person — go to www.henryfordculinary.com for further information).
• Nov. 19: Holiday Buffet ($16 per person).
To view the weekly menu and other special offers, go to http://5101.hfcc.edu.
“Fifty-One O One has changed a lot in the last nine months,” HFC Chef de Cuisine Joseph E. Cosenza said. “We took the look and feel of the dining room and made it more casual; it’s fine dining in a casual atmosphere, which is a trend in metro Detroit.
“Our food is produced at a high level of quality. Each dish is prepared a la minute – which means right that minute – by students and is served by students who are given guidance by chef instructors. It’s 100 percent run by students.”