#PeachysPicks #TerrificTakeout #UmbertosClamHouse Since 1972 A Peachy's Pick Since 2013 by #RobertIanniello Summer 2026 132 Mulberry Street #Manhattan #LittleItaly
Peachy Deegan and Owner Robert Ianniello with the signature superstar Linguine with Clam Sauce which sets the industry standard
Fun fact: Robert, like Peachy, was a history major at a Jesuit college!
It's never been who you know, it's WHOM YOU KNOW and we know Robert Ianniello! He recently earned accolades along with James Bari for Benito One which Robert also owns and is also a Peachy's Pick, and it had been far too long since we visited Umberto's Clam House. A staple of Manhattan's Little Italy Since 1972, it's located at 132 Mulberry Street today and is an Italian Seafood mecca that shines in the summer season in particular.
This is its third feature in our history.
First, say enchante to the Lobster Ravioli, a revelation in cream and tarragon sauce with simply spectacular shrimp accentuation, above!
Second, say cheese to the Ricotta Parmesan customized blend Ravioli also crafted especially for Umberto's Clam House and ultimately, your dining pleasure.
It luxuriates in premium vodka sauce that is the best we've had anywhere this season.
Piemonte creates these beauties at Robert's request and you will be eating them within 72 hours of their birth for top freshness. Every bite of each is a pure delight and confirms exactly why this venue has thrived since 1972.
Pictures are unedited, as always.
You win like Umberto's Clam House, or we do not publish.
And for everyone that asks what one does with a B.A. in American History from Boston College, again our answer is eat it. Robert's History undergrad degree is from St. Francis, the Brooklyn Jesuits.
What should you eat when it is 100F in New York?
The answer is not nothing or only water.
The answer is clearcut: you should be eating the succulent Fish Salad from Umberto's Clam House Raw Bar! Even the dressing is perfect and you'd be hard pressed for finding articles where we rave about dressing. Umberto's understands that dressing is meant to sing backup, and not overwhelm a dish.
You'll be entirely thrilled to meet squid, shrimp, octopus, mussels, celery in just the right proportion, lemon, garlic and olive oil (the classy, fragrant dressing.)
This salad is TREMENDOUS.
WE LOVED IT.
We are pleased to reconfirm she still does. It's located under the main courses and market vegetables or pasta come to this party of the undertall just like Peachy. (Garfield invented the word undertall we believe, which is synonomous with of course SHRIMP.) Shrimp, lemon and white wine team up for a quintessential classic as a party of six sensations! And we chose market vegetables to accompany them: the exact vegetables vary according to premium market freshness and the day we visited they were green and yellow zucchini, spinach, broccoli, idaho potatoes and carrots. Lesser venues only do one vegetable but here they don't talk about ambition: they show you.
If you are more daring and you seek excitement on your dinner plate, opt for the stylish Black Linguine with Shrimp and Calamari, another specialty pasta that dictates Umberto's Clam House is in it to win it. The Squid Ink pasta tangos in the spicy tomato sauce and we will reveal a secret: this is Robert's recipe! It earned a permanent spot on the menu in 2016 and it's clear why in every tantalizing mouthful that wows you. The angel of nutrition on Peachy's shoulder balanced out the pastas of perfection with sauteed spinach, an ideal accompaniment to anything your little heart might desire at Umberto's.
It smiled for the camera.
It insisted on a closeup.
It will pounce on your fork and tell your tastebuds just why this exact dish sets the industry standard for Linguine with Clam Sauce. It should not escape you that it is in the NAME OF THE RESTAURANT, silly! Not for no reason! Little neck clams in garlic and evoo are a complete symphony of seafood achievement with the essentially al dente linguine of course, and this is the superstar found at the top with Robert and Peachy. It is just as excellent as we remember and every other version of this at every other restaurant is not as good as this one. We may have made some enemies with that statement but we speak the truth always.
More glamour shots.
Bien sur, mes amis.
In the world according to Peachy Deegan, there is no visit to Little Italy without Chicken Parm, her true love. Rigatoni came to the festivity and the crispy chicken cutlet with tomato sauce and mozzarella confirms the mission statement created by Robert's father, Umberto Ianniello, who began this restaurant in 1972: you will find a good meal at a good price. Robert Ianniello became the owner in 2010.
You'll discover 64 seats inside and 30 more outside seasonally here. Ten to twenty percent of the menu changes seasonally twice a year and ensures all is fresh and innovative.
Finally, meet a dish that is so innovative we don't see anyone else doing it.
But when they see this idea published, they probably will.
The best adjective we have for it is GONE.
Actions speak louder than words, readers.
When in close proximity to Peachy's fork, the newest hit to us, Fettuccine with Salmon, is a wonder to behold and is a dish to adore and consume with genuine gusto. Spinach, sun-dried tomatoes, capers and Fettuccine in a light cream sauce are a celebration of Salmon indeed.
Check out its beauty, and order it for yourself!
Peachy continues to Pick Umberto's Clam House and it is again Highly Recommended by Whom You Know. We look forward to seeing what they do next!
