Some restaurants simply serve food. Others become part of the fabric of a town. For nearly four decades, Zany Graze has been firmly in the second category. To capture the full story of this beloved Lewiston restaurant, we had the privilege of speaking with Bruce Finch, Tobe Finch, Ken King, and many others who helped build Zany’s into what it is today. Their memories, stories, and laughter helped piece together the colorful history of a place that has been delighting diners since 1987.
When Zany Graze first opened its doors in 1987, it was a much smaller operation than the lively restaurant we know today. The original dining room seated only about 30 people and shared a building with a frozen yogurt shop called Lulu’s and a busy Godfather’s Pizza location. Despite its humble beginnings, the little restaurant was full of big ideas.
The name itself came from one of the original contractors, Dennis Johnson. During construction, he suggested “Zany Graze,” a playful reference to “crazy eating.” Sadly, Dennis passed away halfway through construction, but the name remained as a tribute to him. Over the years, a myth has circulated that the restaurant was named after the Western author Zane Grey. While it’s true that Zane Grey happens to be Bruce Finch’s favorite author, that connection is purely coincidental. Around here, that story is simply known as one of many “Happy Day myths.”
The original menu looked quite different from today’s. Zany Graze began with a focus on barbecue and fresh deli sandwiches, with meats sliced to order. They cooked briskets by the stack, and longtime team member Deb Grove still fondly remembers how incredible the BBQ rotisserie chicken was.
The early years weren’t easy. For nearly a decade, Zany Graze barely broke even. The team worked hard and learned everything as they went, constantly adjusting and improving. Greg Peterson served as the original manager, helping guide the restaurant through its formative years.
In many ways, Zany Graze existed because of a previous experiment. Before opening Zany’s, Bruce Finch explored the idea of opening a full serve restaurant by becoming part owner in a Lewiston branch of Boise’s Café Ole, which was located where Brock’s and Brava’s is now! While that venture didn’t last long, it taught him valuable lessons about the restaurant business and ultimately inspired the Finch family to explore the idea of opening a full-service restaurant of their own.
The location turned out to be ideal. Sitting near the center of town and sharing space with the already popular Godfather’s Pizza gave Zany Graze steady visibility from the start. What we now think of as “Zany’s” was originally just the family dining side of the building. In fact, the dessert case next to the hostess stand today once belonged to Lulu’s Frozen Yogurt. Lulu’s, which was also owned by Happy Day, holds the distinction of being the first frozen yogurt shop in the Lewis-Clark Valley.
Lulu’s was managed by none other than Deb Grove, who has now been with Happy Day Restaurants for an incredible 44 years. Deb originally worked at Lewiston’s Taco Time before leaving to run Lulu’s. At the time, she even ordered yogurt shipped all the way from Massachusetts. The uniforms were just as memorable as the desserts: poodle skirts paired with sandal shoes. For a while, Lulu’s thrived. But eventually competitors arrived, including TCBY and a frozen yogurt chain called Polar Bear that had the convenience of a drive-thru. That proved tough to compete with, and Lulu’s eventually closed its doors. Back then, Zany Graze didn’t serve desserts of its own. If a customer ordered a milkshake or ice cream, the team at Lulu’s would actually make it and send it over.
The restaurant’s famous train once traveled through both businesses. It originally ran through Zany’s and Lulu’s alike, and in the early days it ran continuously. Clay White managed the train system during the early years, until the LC Valley Train Club, ran by Dan Wise, took over the job. After he recently retired, the restaurant is currently hoping to find someone passionate about trains to help maintain it.
Another early touch guests still remember fondly was the complimentary popcorn. Every table received a bowl when they sat down, adding to the playful, welcoming atmosphere that quickly became Zany’s trademark. The restaurant’s unique aesthetic was inspired by Cyrus O’Leary’s in Spokane. The busy walls, eclectic decorations, and colorful themes all helped create a space where there was always something interesting to look at.
In 1993, Zany’s expanded with the addition of a patio. To celebrate, they ran a promotion proudly declaring, “I partied on the patio!” The outdoor space lasted about seven years. Ultimately, Idaho weather had the final say. Winters were too cold, summers were often too hot, and the heavy patio doors made running food outside difficult. Eventually, the patio was retired.
Management evolved over the years as well. The second manager, Sam Worrell, may sound familiar to locals today. That’s because he later went on to own Roosters Landing, Hazel’s Good Eats, and Riverport Brewing Company. During his time at Zany’s, Sam created menu items like the Hammy Sammy and the Zany Bird, both of which became favorites.
Originally, Zany Graze was branded as a “Hollywood Grill,” which explains the strong 1950s theme and the famous Marilyn Room. The décor was meant to transport guests to a playful mid-century diner atmosphere. And speaking of playful, the staff uniforms were once just as over-the-top as the décor. According to longtime employee Cheri Taylor, who has worked at Zany’s for 26 years, the earliest uniforms were actually costumes! Staff dressed as hula dancers, mechanics, clowns, and more. As Cheri puts it, it was basically Halloween 365 days a year. Over time the look evolved into denim outfits, then green bowler shirts, later red button-ups, and finally the black uniforms guests recognize today.
Cheri also remembers another whimsical detail many longtime customers may recall. The hallway to the restrooms was once designed like the yellow brick road from The Wizard of Oz. Some pieces of the building’s past remain hidden in plain sight. The giant red Converse shoes and a few other decorative items inside the restaurant are leftovers from the shoe store that once occupied the space, Old Kenney’s.
In the early days, the dining experience included a little extra theatrics. Anytime a sizzling plate of fajitas left the kitchen, a bell would ring and every server, no matter where they were in the restaurant, would shout “FAJITA!” Zany’s continued to evolve with the times. One of the most transformative changes came when sushi entered the picture. The idea originated with Chef Nicholas Garcia, who had previously worked with Japanese cuisine. At the time, sushi was almost unheard of in the valley. Chef Garcia believed he could introduce it in a fun, approachable way.
The first sushi station was tiny, tucked into the back of the kitchen, and run by Alex Finch under the name Zushi. The first popular roll was the Dragon Roll. In the beginning, sushi sales were modest. Alex recalls making about seven rolls a day on average, and maybe twelve on a really good day. But every single order felt like a victory. The team celebrated every roll and every new customer willing to give sushi a try.
The creativity didn’t stop there. Alex remembers coworkers bringing in candy, fruit roll-ups, and even Gushers and asking her to turn them into dessert sushi rolls. It became a fun tradition. And some traditions never disappear. During our recent interview visit, the current sushi chef, Mya, happened to be making dessert rolls for coworkers using flavored cream cheeses and fresh berries.
Another major transformation came during the 2015 remodel. The renovation opened up the other half of the building, creating what is now the sushi bar and Z Pub. Amazingly, the restaurant stayed open during the entire process. The kitchen team cooked fried foods out of a catering truck parked behind the building while staff used walkie-talkies to coordinate orders and run food.
Chef Nicholas Garcia, who has now been with Zany’s for 26 years, remembers those days well. The kitchen itself moved five separate times during the remodel. Space was tight, and cooks were constantly bumping into one another, but the team embraced the chaos and worked together to make it happen. Chef Garcia’s passion has played a major role in shaping the modern Zany’s menu. Over the years he has introduced countless dishes and encouraged guests to explore new flavors at their own pace. His philosophy is simple: food should be exciting but not intimidating. As he says, “You need to have passion to do it right.” As our conversation wrapped up, Chef Garcia reflected on his years at the restaurant and summed it up in a simple way. “Zany’s is like a family.”
When asked what he is most proud of after all these years, Bruce didn’t hesitate. His answer was Chef Nicholas Garcia. Bruce spoke about Chef’s intuition with food, his passion for cooking, and how Zany’s simply would not be what it is today without him.
After nearly forty years, Zany Graze has become more than a restaurant. It’s a place filled with stories, memories, traditions, and people who care deeply about what they do. Through all the remodels, menu changes, and decades of laughter, one thing has remained the same. Zany’s has always been a little bit zany, and that’s exactly why Lewiston loves it.
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