The Reuben Benedict at Pelican Restaurant uses slow roasted brisket as its base, topping it with asparagus, crispy shallots, and hollandaise over an egg-focused brunch format.[22] This preparation distinguishes itself by bringing brisket into a Benedict framework, combining the richness of the meat with a creamy sauce and vegetable elements rather than traditional barbecue sides.[22] The dish offers contrasts between the tender brisket, the crunch of shallots, and the velvety hollandaise, making for a substantial, knife-and-fork brunch plate.[22] The menu also highlights brisket in other items like a brisket burger and a corned beef skillet, reinforcing the restaurant’s attention to this cut.[22]