The Los Gatos Lodge, long a mainstay for wedding receptions, corporate banquets and service club meetings, wants to liven things up. "What we want now is more night life," says bartender James Bell who traveled from his birth town of Miami, Fla., to start work in The Wave Room when the bar opened with a new theme just two months ago.

And night life is what they're getting. From karaoke on Thursday evenings, when a Neil Diamond sound-alike has become a popular attraction, and a Top 40 deejay on Friday nights, to impromptu dancing to live jazz on Saturday nights, "the regulars are coming in waves," Bell, 26, notes. "The age groups range from 20s to 60s."

The theme in the redecorated bar is tropical. Tiki torches, a surfboard and giant beach balls attempt to create an atmosphere. But the taste of the islands is refreshing in the food and drinks, as well. Both lunch and dinner are served in the bar, with the dining room of the 46-year-old resort now reserved for Sunday brunch and special parties.

Bell doubles as waiter during the lunch hours. Using energy similar to what he spent as a child surfing on Miami beaches, he comes from behind the bar to speedily take orders, serve them, get chairs, briefly sit and chat with regular customers, and describe with passion the dishes he brings. He's the new guy, but he feels right at home.

Bell's recommendations cover most of the appetizers listed on a handy flip chart at each of the tall lounge tables. For a single diner, the servings are enough for lunch. A truly tropical taste comes with the Caribbean jerk chicken: three skewers of grilled and seasoned chicken served over cucumbers and mixed greens with a mango salsa. Now through September is the height of the season for the wonderfully fragrant orange mango. A fresh sweetness pervades the dish ($9.95). "It's to die for," Bell says.

More of his recommendations include the coconut breaded shrimp ($9.95), the Cajun fried calamari with cocktail tartar sauce ($9.95) and the tropical shrimp cocktail—also steeped in the fragrant mango salsa ($7.95).

The regular luncheon and dinner menu includes ahi carpaccio—a pepper and sesame encrusted tuna that has been pan seared rare and served with pickled ginger, wasabi (Japanese horse radish) and soy sauce ($11.95). Additionally, Monterey sand dabs—"Fresh off the boat today"—a New York steak sandwich with fries and onion rings, and a half-pound hamburger are featured on the menu.

Drinks enhance the atmosphere with names like Top Banana, Ship Wreck and Pineapple Bomb. During Happy Hour every weekday from 4:30 to 7 p.m., all drinks can be had for a dollar off, with the exception of bottled beer, which is 50 cents off. Appetizers are served two for the price of one during this time.

"This is a great Happy Hour. You can't beat it anywhere," Bell says.

The owners of Los Gatos Lodge, which was built in 1958, also own several other hotels in the area. The 128-room lodge, nestled on 10 acres of lawn and formal gardens, caters to corporate groups and tourists.

Los Gatos Lodge is located at 50 Los Gatos­Saratoga Road, near Highway 17 in Los Gatos. Lunch and dinner are served in the bar, Monday through Wednesday from 11:30 a.m. to 8:30 p.m. and Thursday through Saturday from 11:30 a.m. to 10 p.m. Breakfast on Sunday will resume with the start of the NFL football season. Call 408.354.3300.