The city of Bastrop is set to acquire $836,610 of land near FM 969 and Blakey Lane.

The details: The land, which Bastrop Assistant City Manager Andres Rosales told Bastrop City Council would be “for the public benefit,” will include the following:

• A permanent waterline easement
• A permanent wastewater easement
• Temporary construction easements
• Expanded right of way

A Bastrop resident traded buns for baked potatoes, as he rebranded his business from Judy’s Dogs to Judy’s Taters in late December.

What we know: Judy’s Taters is a homemade potato chip vendor, which uses beef tallow and other locally sourced ingredients in its products.

Orders can be placed by messaging owner Steve Moore on Facebook.

“I will be selling my beef tallow potato chips wherever I can,” he said.

The outlook: Moore announced he will soon begin selling Jalapeño-flavored potato chips.

“Although the development phase took longer than anticipated, the outcome will justify the wait,” he said. “Further enhancements are forthcoming, so stay tuned.”

Check out the top six most-read stories from Feb. 16-19.

1. New LCRA reservoir could add 13B gallons to Central Texas water supply

2. Scheels targets an August opening for new Cedar Park location

3. Midway files suit against Hutto officials, seeks $300M in damages

4. San Pedro Limon opens additional location in Georgetown

5. Bastrop OKs $525K land buy for downtown parking

6. Bastrop park closures to begin Feb. 23

Oria, a new Mediterranean restaurant, is slated to open to diners off Barton Springs Road in late February.

On the menu: The restaurant specializes in charcoal- and wood-fired cooking inspired by flavors from Eastern Mediterranean and Southern Europe, including bright acidity, bold spices and fire-forward cooking techniques, according to Oria information.

Shareable plates include the Fire-Roasted Harissa Branzino, Wood-Fired Pita Bread, and Spicy Walnut and Yogurt Dip. The cocktail menu features the Fig Leaf Martini, Charred Pineapple Mezcalita, and Dates and Spices Old Fashioned.

A closer look: Oria's space is designed to reflect a Mediterranean garden courtyard. The restaurant's patio, seating 100 diners, includes greenery, an outdoor pita oven and a walk-up counter with outdoor bar seating during the daytime.

The inside dining room offers banquette seating and freestanding tables to accommodate 100 guests. At the entrance of the restaurant, a lounge area serves as a dimly lit cocktail space during the evening.

• Opening Feb. 27
• 1530 Barton Springs Road, Austin