Burgers, wings, World Cup destinations: The best of Eats Beat for June

Bud Kennedy’s Eats Beat column tracked a busy June across Fort Worth-area dining, from a beloved burger stand’s post-fire return to a $60 million hotel debut near AT&T Stadium. Czech soccer fans, Japanese World Cup visitors and a Michelin-trained chef also made the month’s headlines.

Here are key takeaways:

• Tommy’s Hamburgers is reopening this week on Camp Bowie Boulevard after a May 2025 roof fire, with a full remodel and new items including a half-pound kimchi burger with Gouda, a Gouda patty melt, collard greens and wine margaritas.
• Beren Meze and Grill has hired Michelin-recognized chef Michael Riemenschneider to consult on upgrades, part of owner Çaglar Unlu’s bid to land a Michelin Guide listing at the Turkish restaurant’s new Sixth Avenue home.
• Japanese World Cup fans are flooding social media with photos of Rodeo Goat’s specialty burgers — grilled peaches, bacon-onion marmalade, jalapeño-pickle chutney — with one post racking up nearly 100,000 views midweek.
• El Sombrero Restaurant now serves weekend breakfast starting at 8 a.m. — including enchiladas topped with two eggs over easy — at the Arizola family’s nearly-60-year-old Tex-Mex spot in Saginaw.
• Atomic Wings has opened at 1229 Eighth Ave. in Fort Worth with plank-sized tenders, oversized sandwiches and 15 sauces from honey barbecue to “nuclear” — a sharp turn from the chain’s shuttered Arlington location.
• Kenner’s Kolache Bakery in south Arlington sits 2 miles from where the Czech national soccer team is practicing, and new owner Troy Shepard has expanded the 41-year-old shop’s menu to 21 flavors, including a standout pina colada.
• The Caravan Court Hotel has reopened as a $60 million luxury tower near AT&T Stadium, with a new restaurant, The Vandy, led by Food Network chef Yia Medina and named for late mayor Tom Vandergriff.

The summary points above were compiled with the help of AI tools and edited by journalists. The source reporting referenced above was written and edited entirely by journalists.