What are the opening hours?

Tuesday 5pm - 10pm Wednesday 5pm - 10pm Thursday 5pm - 10pm Friday 5pm - 11pm Saturday 5pm - 11pm Sunday 5pm - 10pm

http://tinychampionshouston.com/

Tiny Champions, 2617 McKinney Street, Houston, TX (2026)

06/07/2026

Let us welcome the new kid on the block… or menu if you will.
These cheesy arancini are going to be a necessity to kick off any meal at Tinys. We don’t make the rules. We take risotto that’s been chilled and mix it with 4 different cheeses. Each one plays an important part in the cheesiness effect. We then bread them and fry up till nice and crispy. Placed in a bed of tomato vodka sauce and topped with bright basil oil. The whole dish is showered with parmesan to hit ya with another layer of cheese. We love these little things and hope y’all do too.

05/26/2026

Well today we are going to celebrate the champions that makes Tinys so great. We will be taking the day off for a staff party to rest and recoup. We will see yall tomorrow.

05/07/2026

Linguini with spicy nduja and littleneck clams in a burst tomato sauce. Briny, a lil spicy, light and summery, and great with a glass of wine (just ask your server, who might be !)

05/06/2026

Linguini with spicy nduja and littleneck clams in a burst tomato sauce. Briny, a lil spicy, light and summery, and great with a glass of wine (just ask your server, who might be gunner_blaze!)

04/29/2026

We mashed a cannoli with a napoleon to get a "cannoleon" ™!

Layers of fried cannoli shell, whipped ricotta scented with lemon, and fresh cut strawberries tossed in a little strawberry jam, all topped with powdered sugar 🥰!

04/25/2026

Castelvetrano olives stuffed with blue cheese and ricotta and marinated in lotsa extra virgin olive oil with pickled peppers, confit lemon and garlic.

Great to open your meal with, and share with some friends (we suggest eating it alongside the prosciutto and burrata for a pretty great start!)

04/17/2026

Chocolate walnut tart! A slice of heaven!

Dark chocolate brownie layer set in a flaky tart crust, topped with a gooey caramel walnut layer and topped with a little sprinkle of maldon salt. Served with an olive oil flavored whipped cream!

04/16/2026

This is a post looking for a host with the most!

Experience is preferred, a good attitude and willingness to work hard is necessary. If you like moving fast, talking to people, and thinking on your feet you'll fit in just fine.
Starting base pay is $13/hr plus a solid tip out. We offer good health insurance as well as dental and vision insurance options, with PTO after a year. Minimum 4 days a week, and weekends are a must!

Interested? If so hit us up at [email protected] with your resume and a brief intro!

04/10/2026

An overflowing plate of roasted mushroom, creamy ricotta, and tomato lasagna, topped with basil arugula pesto and complete with crispy edges!

03/27/2026

We got 2 new canned NAs to tell you about!

1) Italian pils n/a from . A refined crisp Pilsner with floral and herbal aromas complemented by a hint of citrus. It’s clean and refreshing, great with pizza and a patio banger fo sho.

2) Mr. nice guy from . This is a cannabis Terpene infused IPA with bold fruity flavors for those looking for a buzz of a different kind ✌️

Both of these drinks pair well with your weekend and this restaurant. Come thru Houston!

03/17/2026

We added a new vegetables and sides section to the bottom of the menu (don’t panic if you can’t find the beans, that’s where they live now!) and we brought in this stunner to help showcase the section. Roasted and marinated beets lay on a creamy bed of whipped ricotta and pistachio, with a crunch of toasted pistachio and dried herbs on top. Finished with an orange olive oil. Great as a starter to share, or to compliment our bigger plates!

03/09/2026

The time has come to add another to the crew!

We would like to hire someone with experience working in a fast paced kitchen, with an eagerness to get better and more efficient every day. Must have an interest in food, learning, and growing. We believe cooking is a team-based sport, and our chef team and fellow cooks will have your back and nurture your growth. We will train you in the Tiny Champions way, one that is rooted in pride of the quality and consistency of food we serve.

Please have some knife skills, show up on time, have a good attitude, and strive to be better every day. We start our line cooks at $17/ hr, with regular check-ins and offer raises depending on growth. We offer four 10-11hr shifts/ week with at least 2 days off in a row, and do our best to honor time off requests. We offer health, dental, and vision insurance, and paid time off after a year. We take turns making a healthy family meal, and eat it together every day before service.

To apply please send an intro email to
[email protected] to get the ball rolling!

03/05/2026

Two warm brown butter amaro cookies are a great way to cap off your meal at Tiny Champs. Feel the powers of brown butter, molasses, and averna amaro combining in your mouth, all with a chewy center, slightly crunchy edges, and averna glazed top.

Please get these with a scoop of coffee ice cream that you smear onto each bite of cookie. They also play well with all of our after dinner drinks. Either way, please enjoy.

03/03/2026

Our drink menu runs the gamut from the non alcoholic ricotta dreamsicle, to the frozen amaro cherry cola, to the stirred rum-based train hopper. Whatever you are looking for, Alphonso, Ashtyn, Victoria, and Alfredo gotchu. Also low key our bar seats are the best seats in the house!

02/26/2026

Steak tartare with caper dusted potato chips for scooping makes a perfect shareable starter for you and some hungry carnivorous friends. Served with a swoop of anchovy aioli, beef tenderloin tartare gets mixed with some Calabrese chili, shallot, pickled peppers, and parsley, all showered with grated cured egg yolk. Chips and dip y’all

02/25/2026

We are looking for a server to add to our collection of party people!

Servers curate an experience for our guests, and are essential to how we present ourselves to the world.
Because of this, we ask that server applicants have at least 1 year of FOH restaurant experience in a busy restaurant.
We offer:
-competitive pay
-health insurance with the option to add dental and vision for all FT employees
-PTO after a year
-a healthy staff meal daily
-food, wine, cocktail and spirit education for you to learn and grow
-a safe work environment for all
-opportunity for growth in our restaurant if interested
We want people who are willing to contribute to our outwardly expressed culture of great food and hospitality (while working as a team, having some fun, and letting your freak flag fly). Must be able to work evenings at least 3 shifts/week, have weekend availability (including Sunday!), move quickly around the restaurant while carrying hot / fragile things, ability to lift up to 50 #, and be eligible to work in the US.
If interested in applying, email your resume to [email protected]. If you have applied before, feel free to send along your resume again!

This is a picture of former server Kassie. We miss you Kassie.

02/13/2026

We're making meat waves.... our charcuterie plate, with three rotating selections of salumi, alongside a few pickles and olives. Best way to do it is make a little meat wrap with a pickle in it while slinging back a cider or some bubs but hey there are no wrong ways to eat thinly sliced melt in your mouth meat blankets!

02/07/2026

Last night's pizzas being made to order by Lynn, Tracie, and Tay (and Jay, just off screen stretching dough) 🍕

01/28/2026

It's dry January still, but there is more than one way to get sauced around here.

Our dippin' sauces are tucked at the bottom of the menu but they can be integral players to your dining experience. Salsa verde, fancy ranch (IYKYK), garlic chili oil, hot honey, and our house hot sauce are for dipping, drizzling, and unlock your jaw face dumping!

📸:

01/18/2026

We are looking to add a floor support member to our team! Support staff are responsible for helping set up our restaurant for service, running food, polishing glasses, clearing tables, and assisting with the flow of our busy dinner service. Our support staff are essential to a successful service, and we welcome all of those with some restaurant experience to apply. We want people who are willing to contribute to our outwardly expressed culture of great food and hospitality (while working as a team, having some fun, and letting your freak flag fly).
We offer:
-competitive pay
-health insurance with the option to add dental and vision for all FT employees *
-PTO after a year
-a healthy staff meal daily
-food, wine, cocktail and spirit education for you to learn and grow ?
-a safe work environment for all
-opportunity for growth in our restaurant if interested

Must be able to work evenings at least 3 shifts/ week, have weekend availability, move quickly around the restaurant while carrying hot / fragile things, ability to lift up to 50 #, and be eligible to work in the US.

If interested in applying, email your resume to [email protected].

01/12/2026

Hey! You can now get oysters any time of the evening here at Tiny Champions, and we tweaked the plate up for it a bit, too:

Half dozen chilled east coast oysters, with lemon and a vermouth mignonette (and a lil olive oil). 🦪 🎉

12/31/2025

It is custom to smash a pomegranate at the new year, to scatter this ancient fruit's many seeds representing prosperity and abundance.

You can also eat this new citrus salad, which includes lightly pickled pomegranate arils, combined with whichever Texas citrus from the farms we like best, atop some sturdy greens (right now we're using Tokyo Bekana from ) tossed in a preserved lemon vinaigrette with shaved gouda cheese. It all gets topped with a little fennel pollen.

This salad is bright, with juicy pops that are a great start to the meal, and compliment some of our heartier options very well.

We are open regular hours this week, some come ring in the new year at your local Tiny Champions!

12/21/2025

Our girl Mariah is helping us sling dough every day this coming week but Christmas Day! Because all we want for Christmas is you.... (just kidding we actually want / need a lot more but this is not the space to get into that)

Give the gift of a great time when you purchase one of our gift cards! Available on our Toast site (link in bio) or in the restaurant. We also have some new tees and hats!

12/20/2025

We've had a couple versions of a potato pizza on the menu over the years (who doesn't love starch on starch with cheese!) and we must say v3 might be the best.

We start with our long fermented sourdough crust, and then add a yukon gold potato puree as a base. Then comes a quadruple threat of cheese: our double mozzarella blend, as well as gruyere and fontina. Roasted onions lend a little sweetness and after baking it in our pizza oven, some sliced fresh green onions add some fresh allium contrast. And then we top it all off with a round of crispy potato chips tossed in our own pickled dill powder.

Consider v3 an ode to all the textural greatness and pairings potatoes have to offer. And we get to eat it!

12/18/2025

The time has come to add another to the crew!

We would like to hire someone with experience working in a fast paced environment, with an eagerness to get better and more efficient every day. Must have an interest in food, learning, and growing. We believe cooking is a team-based sport, and our chef team and fellow cooks will have your back and nurture your growth. We will train you in the Tiny Champions way, one that is rooted in pride of the quality and consistency of food we serve.

Please have some knife skills, show up on time, have a good attitude, and strive to be better every day. We start our line cooks at $17/ hr, with regular check-ins and offer raises depending on growth. We offer four 10-11hr shifts/ week with at least 2 days off in a row, and do our best to honor time off requests. We offer health, dental, and vision insurance, and paid time off after a year. We take turns making a healthy family meal, and eat it together every day before service.

To apply please send an intro email to
[email protected] to get the ball rolling! Send to your friends!

Tiny Champions