Skool’s pacu barbecued ribs, covered by Iwai Japanese whiskey sauce, are made from a large Amazonian fish.
Skool’s pacu barbecued ribs, covered by Iwai Japanese whiskey sauce, are made from a large Amazonian fish. Andrew Seng aseng@sacbee.com
Skool’s pacu barbecued ribs, covered by Iwai Japanese whiskey sauce, are made from a large Amazonian fish. Andrew Seng aseng@sacbee.com
Carla Meyer

Carla Meyer

The Sacramento Bee’s dining critic knows good taste

Skool’s in, for summer and beyond

June 17, 2016 02:00 PM