About Us

Alo’s is A sophisticated, exciting, casual, and family-friendly restaurant focused on world-class pizza, accessible wines,and simple, thoughtfully-sourced, delicious, entrees all served in a warm modern setting with friendly midwest service.

  • Executive Chef

    Max grew up cooking organic food at a summer camp in western Michigan, before moving on to work at the beloved Zingerman’s Deli and later as the Chef de Cuisine at eve in Ann Arbor.

    After moving to New York, Max worked at the Michelin-starred The Breslin, before moving to Roberta’s. Max was Chef de cuisine at the renowned pizzeria when it received two New York Times stars.

    While there, he also secured a James Beard nomination, a Zagat 30 Under 30, and a Forbes 30 Under 30 Award.

    In 2015 Max and his brother Eli founded Samesa, a Middle-Eastern inspired, fast-casual restaurant and catering company.

    After Max moved back to Ann Arbor, he started Pizza Replicator by texting a few friends and asking, "Who wants pizza?" The weekly pop-up featured hand-made, inventive pizzas and quickly exploded in popularity, often selling out within a few hours.

  • Wine Director

    Amanda Smeltz has been a sommelier working in the New York wine world for 15 years, leading beverage programs at such restaurants including Estela, Altro Paradiso, Roberta’s, Blanca, and Bar Boulud. Her wine work has been profiled in The New York Times, Esquire, Punch Drink, Wine & Spirits magazine, and Eater, among others. Amanda was featured as one of two sommeliers who were the subject of Simon and Schuster’s book Becoming a Sommelier, part of the Masters at Work series. She has also spent recent years developing close relationships with small, artisanal producers all over the U.S. and Europe as a portfolio manager for a New York import and distribution company. Currently, she divides her time among New York, her home state of Pennsylvania, and Italy, where she is both writing and practicing tending the vine with her vignaiolo partner in the province of Mantova.

  • Director of Sustainability and special projects

    Kate’s food and hospitality experience ranges from working on an organic farm and studying sustainable agriculture in Cuba, to working at a number of top hotels and restaurants in New York City, including The Breslin, The John Dory, the Ace Hotel, and the Wythe Hotel. She studied environmental policy in college, and is a graduate of the Environmental Justice program at University of Michigan SEAS. Kate is also a writer and the founder of the culinary travel company Bog & Thunder.

  • Partner

    Eli Sussman is a chef, restaurateur, and digital creator. Sussman is the executive chef and partner of Gertrude’s in Brooklyn which received a glowing New Yorker review and was included in the new york times Top 8 dishes of 2023. He was a semifinalist for the James Beard Rising Star Award, was awarded a Zagat 30 under 30, is a chef ambassador for No Kid Hungry, and is the author of four cookbooks. He has appeared multiple times on the Today Show and Food Network, and has contributed to Food & Wine, Saveur and Bon Appétit.