When husband-and-wife restaurateurs Christina Mojica and chef Alfredo Mojica opened Little Italy in Katy in late 2024, it was more than just another restaurant debut.
For the team behind Houston’s Amore Italian Restaurant, the concept marked the next step in bringing their signature blend of hospitality, tradition and family-centered dining to a new audience through an elevated yet approachable Italian experience.
“We opened in late 2024, and what a ride it’s been since Day 1,” Christina Mojica said. “We wanted to bring the same heart, the same recipes, the same chef Alfredo magic—but in a way that felt like Sunday dinner at someone’s house. Katy felt like the perfect fit.”
That philosophy shapes every aspect of Little Italy, from its welcoming atmosphere to the menu. Designed as a neighborhood-focused restaurant, it combines fine-dining techniques with the comfort of a home kitchen. Wood-fired aromas, shared plates and top-notch service are just as central to the experience as the food itself.
The menu
The restaurant’s open kitchen is anchored by a gold-tiled wood-burning oven used to prepare all 12 varieties of pizza.
The menu also highlights authentic Italian comfort food, including seafood and steak entrees. Other signature offerings include handmade pastas featuring slow-braised lamb or seafood such as shrimp, clams, scallops and calamari, as well as black truffle risotto topped with Parmesan.
“We are a family-owned, husband-and-wife team where chef Alfredo brings over 30 years of experience creating authentic Italian cuisine with care and intention,” Christina Mojica said. “It starts with the oven and recipes that don’t cut corners. But honestly, it’s the feeling. You walk in, and it just feels warm and familiar.”
Extra offerings
Beyond dinner service, Little Italy has expanded into an experience-driven destination. Weekend brunch features live music alongside dishes such as lobster and waffles with hot honey, lemon ricotta pancakes and focaccia eggs Benedict.
Guests can also participate in Handmade Pizza Classes led by chef Alfredo, where attendees learn dough preparation, sauce-making and wood-fired baking techniques.
Why they do it
Still, despite the vast menu and entertainment offerings, the owners say the restaurant’s mission remains simple.
“We want people to feel full—not just from the food, but from the whole experience,” Christina Mojica said. “If you leave feeling like you just had dinner at a friend’s house, we did our job.”
