B&G 51餐厅坐拥皇冠假日酒店顶楼51层，是目前sian最高的西餐厅。餐厅拥有360度全景落地窗，将中轴线长安路的盛景尽数收入。夜幕落下，城市的万家灯火和来往穿梭车流便是食客们的最佳助兴节目。

遗憾的是，占据如此有利的地理优势下，B&G 51的出品却不如人意。餐厅在2014年成立之初曾邀请法国厨师Guillaume Comparat坐镇，他曾在米其林两星的Leon de Lyon 和米其林一星的Mere Brazier接受培训，擅长创意西餐的料理。但随着Guillaume的离开，B&G 51的水准便呈直线下降，不仅砍掉不少特色菜，留存下来的菜式出品也不够稳定。

前菜法国生蚝新鲜度不错，店内供应有芬德克雷尔生蚝、大卫生蚝和Girado oysters三种，其中以吉拉多最为推荐。在不少美食文章中，法国生蚝都被誉为“贵族海鲜”，而吉拉多品种更是被冠以生蚝中的“劳斯莱斯”名号。虽然真实价格远没有如此夸张，但Girado oysters确是不少老饕都钟爱的餐食。B&G 51的Girado oystersThe oyster meat is plump and tender, and you can feel the rich smell of sea water before you suck it, and the meat is juicy in the mouth, and the light sweet aroma is also worth savoring.

Terracotta chocolate has become popular on the Internet, not a taste. The chef solidifies large slices of chocolate into the shape of terracotta warriors, which is very characteristic of Xi'an, but this dessert is heavy on sugar and is so sweet that it is only suitable for taking photos. Foie gras and steak are also too fatty, and the chef's control of the heat needs to be improved, and the sinew part of the sirloin is too old and hard, wasting the best ingredients of Australian M8 Wagyu. The afternoon tea in the restaurant is even more perfunctory, the cake is dry and hard, the appearance of red and rhubarb makes people extremely suspicious of the chef's aesthetics, and the iron cage that holds the cake is also rusty.

B&G 51的服务也远没有达到高端酒店餐厅的水准。服务人员虽然亲切有礼，但操作不够娴熟，倒茶倒酒时甚至会将液体洒向后面，并且对菜品少有了解，顾客点餐More只能依靠自己，服务体验非常一般。总的来说，餐厅的环境氛围胜于味道和服务，若是在乎美食风味的食客，不建议前往这里就餐。