Cultivate

Located in the Sheraton so it’s a hard find. Food was great. Highly recommend. We did the groupon option: 1 entrée (starter or small plate) and two entrees. I ordered Alaskan halibut and my partner for the bourbon lamb chops. If your local come on in and try. So good.

Cultivate is actually part of the Sheraton Hotel and operated by the hotel as well. That said, one of the best steaks I have ever enjoyed is at the Sheraton.
I do however recommend that you select the bar area for your dinner table. Another reason is the service staff spends more time in the bar area then the dinning room.
I have been blessed with the opportunity to travel around the world. Some Countries actually take much pride in the countries beef. Argentina has some really flavorful beef as well as Japanese and their Kobe beef.
I mention this only because of my own personal experience with the Fillet of Beef with whipped potatoes and grilled vegetable. I got into Detroit and decided to just grab dinner at the hotel. The filled was cooked perfectly. The asparagus was not over cooked and had a wonderful flavor.
The hotel is missing a great opportunity to really market the dinning space. Many of your Convention Hotels and Botiqhe Hotels are moving to a higher end dinning experience with a very successful and well known Executive Chef to both wow hotel guests and romance the locals.
The menu screams standard easy prep, no artistic direction and typical average hotel food.

I’ve eaten food from Cultivate on several stays, although I never eaten in their claustrophobic dining room. Everything on the menu can be ordered in the open and spacious bar area, which features granite countertops and several television screens.
One of my favorite dishes is the Sheraton Cobb salad, crowned with a generous assortment of toppings such as bacon, eggs, avocado and tomatoes. The Michigan field greens salad is also very good, with plenty of sweet goodies mixed in, although the raspberry dressing is almost too sweet.
The bruschetta, topped with ripe tomatoes and fresh mozzarella, never fails to satisfy as a hearty appetizer. There’s usually a local craft beer on tap alongside some familiar offerings from Sam Adams. If you’re in the mood for a splurge, the filet mignon is usually tender and flavorful, although sometimes a notch more well done than what you ordered.
Overall, a decent hotel restaurant with excellent people watching.