Two Fourteen: An Exceptional New Dining Experience in Media

Photos by Ed Williams

The classy Two Fourteen is the latest culinary success story from Media restaurateurs Loïc Barnieu and Mike Hackett.

A pair of well-respected, multitalented restaurateurs have joined forces to bring yet another exceptional dining experience to Media. With La Belle Epoque, Tap 24 and Sterling Pig already under his belt, Loïc Barnieu has partnered with House’s Mike Hackett, transforming the former Diego’s Cantina & Tequila Bar into Two Fourteen (its name is its address).

two fourteen entree
A crab cake atop shrimp-and-scallop mousse.

The dated adobe-colored exterior has been traded for crisp whites. Just inside, swivel chairs and a marble table combine for a chic mini-lounge perfect for casual conversation. The revamped bar now has soft brown leather stools, lighter walls and modern light fixtures. The cocktail program is curated by Split Rail Tavern alum James Mullally. Highlights include the Paper Plane with Old Overholt Rye, the Media Mule with house-infused ginger syrup and the Karamel’s a Bitch espresso martini. You’ll also find a focused selection of American wines, along with the private-label 214 Cabernet from Media’s Backroads Wine Company. All the brew bases are covered, with local faves Tired Hands and Sterling Pig leading the list.

two fourteen entree
Crispy-skin duck gets a drizzle of dijon-pomegranate molasses

At Two Fourteen, guests can dine at pub-height tables opposite the bar, five four-person booths next to the tiny open kitchen and a more serene back area that benefits from the soft glow of natural light. There’s also a handful of seasonal alfresco tables on the front sidewalk.

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Chef Mike Hackett

Hackett’s menu is seasonally inspired modern American. Standout starters include a vibrant ring-molded orange carrot confit, savory leek-and-mushroom bread pudding, and tender lamb meatballs with tahini sauce and a vivid green chermoula.

two fourteen app
Orange carrot confit.
The lounge area

The 214 Waygu Burger—with bourbon bacon jam, dill aioli, gooey cheddar and peppery arugula—is already a fan favorite. The Crispy Skin Duck and Old Fashioned Ribeye are also keepers. Weekend brunch features a melon trio, lobster frittata, kimchi ramen fried rice and the Moroccan Eggs Benedict, plus bottomless mimosas and the Moroccan Bloody Mary.

two fourteen cocktail
The fiery Honeydew Me Right

The bittersweet chocolate avocado cake, yuzu curd cheesecake and panna cotta are headliners on a rotating dessert menu. It is Media, though, so it would be nice to have a few family-friendly dishes that cater to the pickier 12-and-under set.

bar area

214 W. State St., Media, (724) 904-9139,
ATMOSPHERE: Hip with an organic edge.
HOURS: Noon–10 p.m. Tuesday–Friday, 11 a.m.–10 p.m. Saturday and Sunday.
ATTIRE: Casual.
EXTRAS: A chef who loves to talk food with guests.

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