In 1994 a gifted chef named MK Washko was asked if she could cater a photo shoot. Having no idea what that entailed, naturally she said yes. From her closet size kitchen in her studio apt in Soho, she pulled it off masterfully. And Better Being Catering was born.
Executive Chef MK Washko circa 1994
It wasn’t long before MK was the go-to chef for high end photographers and savvy producers tired of run of the mill catering. Fast forward 16 years, in a renovated basement kitchen in the West Village, her partner, now wife, Shari Drewett, created a tiny take-out shop, Better Being Underground, serving a market driven lunch for 3 hours a day. Soon they were fighting for space (the entities, not MK and Shari) and the only logical step was to move the catering commissary to Hell’s Kitchen. The space was large enough to duplicate Underground’s formula WITH seating. And here they are @ 9th and 40th (hence the name) excited to be serving a market-driven, daily changing, hot, delicious breakfast, lunch & dinner Mon-Fri 8am-9:30pm.