Zinda, opened in August of 2012, means “Alive” in Hindi. Zinda is a New Asian style restaurant combining a variety of tastes and flavors to create exciting dishes that heighten the senses. Our goal is to provide traditional Asian dishes created from deeply rooted recipes, using authentic ingredients. Boasting an inventive menu featuring Chinese, Malaysian, Indian, Thai, Vietnamese, Indonesian and other Asian cuisines, Zinda offers delicious food flavored to perfection and an atmosphere unlike any other in Raleigh. Located in the heart of Downtown on Fayetteville Street, the energy of the city makes Zinda come alive. Mingle with friends at the bar, celebrate in a private dining room, or simply enjoy a thoughtfully prepared meal made with the freshest ingredients.
Zinda is an Eschelon Hospitality establishment. We take pride in creating new and trendy concepts in foodservice and nightlife. Eschelon Hospitality takes every measure to ensure our guests have a memorable experience by operating to uncompromising standards of service, courtesy, cleanliness and customer satisfaction.
Zinda's Architect: Bret Page
Bret Page graduated with honors with a Bachelor of Architecture from North Carolina State University in 1994 and began his career in Richmond. Later, Bret returned to the home of his alma mater and worked for Cherry Huffman Architects for 5 years before starting ‘BPA’ in April of 2002. Bret developed a passion for older structures and adaptive-reuse. This path led him to design a restaurant in the original Hudson Belk Building in downtown Raleigh, which opened the door to a stream of exciting hospitality projects.
Bret has had the unique opportunity to work on three new side-by-side restaurants for G Patel on Fayetteville Street in downtown Raleigh: Sono, The Oxford, and the newly opened Zinda in the PNC Plaza. Other works include: Brooklyn Heights, Yancy’s, and Goodberry’s Cameron Village.
BPA strives to remain current in an ever-changing downtown Raleigh scene. This city has provided BPA with challenge, inspiration, and the satisfaction of contributing to the growth. As a self-proclaimed foodie and wine enthusiast, working on restaurants such as Zinda and getting to now enjoy its distinct culinary presence has been a real treat for Bret and his wife Mary.