Tigist Yilma and Maru Tessema's Georgetown restaurant is the rare American Ethiopian room that operates at fine-dining seriousness — Washingtonian Top 100, candlelit white-tablecloth dining, and a kitchen treating Ethiopian tradition with the technique most American restaurants reserve for European cuisines. The injera arrives fresh and pillowy; the kitfo is served three ways; the spice blends are made in-house. The case for Ethiopian food as something worth dressing for.