Union Saloon serves its brisket as an open-faced sandwich on housemade focaccia topped with BBQ sauce, crispy shallots, and mayo.[12] The twist here is the use of soft, bouncy focaccia as the base, turning the brisket into more of a fork-and-knife bar plate than a grab-and-go sandwich.[12] In each bite you get silky pulled beef, a touch of smoke, crunch from the shallots, and richness from the sauce and mayo, with the bread soaking up all the juices. Bar-goers and reviewers point to this brisket preparation as a satisfying way to make a full meal out of a snack-style menu.[12]