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Galveston brought his first interaction with the LGBT community, via his bohemian, artist-loft lifestyle. His exploration took him to Galveston, working on the docks as a longshoreman for eight months. Prior to that, he attended Penn State before dropping out and living briefly in California. He also worked as a waiter at Basil’s for seven years and at terrace as a food and beverage director. During that time, he worked at a restaurant called Shadow’s. Wittle earned his degree in economics from UT in 1985. About 50 people work with him currently and his average workweek can mean six or seven 12-to14-hour days. Having just ended a 5-year partnership at the 2nd Street location, Wittle is thrilled to embark on a new journey at the younger location at the Domain.
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So, he waited tables for a year and a half until a management position opened up. Although they’d already hired management, Wittle was intrigued and impressed. After Wittle took a 6-month break, a former Gilligan’s col- league called him to say he’d been on a 2-hour long interview at Fleming’s.
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He’d worked as the general manager at Gilligan’s in the Ware- house district in the 1990s, closing it five nights per week. Wittle, who began his tenure at Fleming’s in River oaks, Houston, worked there as a manager for three years. “As you super heat that, it accelerates that process of the flavor flowing from the bone into the meat.” “My favorite item on the menu is the bone-in ribeye,” he said, explaining that with the bone attached, the meat cooks differently, staying tender and soaking up flavor from the marrow. Wittle tends to cook a good amount of fish on rare nights at home, he confessed, since the employee meals (two per day) are generally of the meat-and-potatoes variety. “That relationship becomes one of an extended family. “Restaurants become somewhat of a salon and the clientele becomes known to you,” he said.