Bistro is not a word heard often when considering where to dine in State College.

But Dave Fonash and Paul Kendeffy are looking to update State College residents' vocabulary with their new restaurant, Zola New World Bistro, 324 W. College Ave, which is slated to open its doors in March.

"A lot of people are confused about the word bistro," Kendeffy said.

The term bistro traditionally refers to a casual atmosphere restaurant, usually associated with French peasantry, which would serve wine and food to patrons, he said. The planned cuisine of the restaurant is exactly what the name suggests — a new world bistro with worldwide influences.

"We're taking high-end, quality, creative food from all over the place and presenting it in a very artistic way," Fonash said.

The menu will change each season and will incorporate local and regional ingredients, according to a brochure distributed at the restaurant.

Fonash said the décor of the restaurant would match the modern variety of the food, with leather couches and comfortable seating. A Lemont art gallery is also providing contemporary artwork that will be rotated on a monthly basis, Fonash said.

Another feature Fonash pointed out was a bar with an "affordable wine list" that also includes wine by the glass and cocktails. No draft beers will be offered, but 35 to 50 assorted lagers and ales will be served, he said

Cultured dining is the design of the two entrepreneurs. They are aiming at graduate students and professionals. However, Kendeffy said any and all patrons are welcome.

Fonash and Kendeffy met in 1998 while they were both working at the Carnegie House in Toftrees. A friendship developed, and the two men began plans for a fine dining restaurant in State College — something both feel the downtown area lacks.

Fonash, the maitre d' and general manager of Zola, is a native of State College and recently graduated from Penn State with a master of science. He has a background in wines, spirits and world cuisine.

Kendeffy originates from New Jersey and will operate as the executive chef of Zola. He is a graduate of the Culinary Institute of America, has worked at Maxims restaurant in New York and also the American Embassy in Bonn, Germany.

Both Fonash and Kendeffy, who co-own Zola, are agreed on a relaxed ambiance for their new restaurant. But even under construction, the restaurant shows all the influences of the owners' contemporary ideas. The steel and wood skeleton of an open kitchen is already visible to what will be the main dining room.

Both men said they try to get as involved with the construction process as possible, whether it is just hanging out or painting the front of the restaurant. "I come down here as much as possible," Kendeffy said. "For us it is a dream come true."