Spotted: The Knot's top POSH picks.

Whether it's a garden party of a dinner party, the Sevres Collection is a tried-and-true selection sure to wow you guests. But don't take our word for it, take The Knot's. Our favorite china was selected as a Top Pick for the Spring 2012 and Fall 2012 issues.

The Knot Texas Spring 2012 - Garden Party: Flowers by Garden Gate Floral Design / Photography by Andrea Polito Photography / Rentals by POSH Couture Rentals / Location at Nasher Sculpture Center, Dallas, TX.

The Knot Texas Fall 2012 - Nasher Sculpture Center wedding with a color theme of peach, white, and green. Event Coordination by Meredith at Significant Events / Photography by Allison Davis Photography.

What Wowed Us: The Silver Standard

Take a peek at these beautiful photos from a private wedding at the Northwood Country Club in Dallas. These gorgeous images are a prime example of how simple layering with a few ornate pieces can create a classy and timeless table top. The stars of the evening? White Sequin Mesh over Silver Taffeta Satin, White Satin with Silver Soutache Cap, and Silver Satin Buffets. In other words: the Silver Standards. (Resource One, Inc. Linens, exclusively at POSH Couture Rentals.)

Love the white sequin mesh!

This is the way to do a buffet (Pinned by TJ and Company)

Design: Tom Addis / Floral: Garden Gate

Linens and Silver Chiavari Chairs: Resource One, Inc., exclusively from POSH Couture Rentals

Moodboard: Brights + Leopard

We know a POSH lady or two who considers leopard print to be a neutral. Although that may not be a rule you're comfortable with, this fabulous fete may just change your mind. (And, hey. Some rules really are made to be broken.) Bring a sense of fun to your next party with a playful, multicolored palette like this table top featured in D Weddings. Sweeten the deal by letting the bold pattern of leopard print china show off by framing them with bright orange and pink scalloped chargers. Add in more pops of color with light green goblets (love our Chloe goblet!) and bright blooms. The exuberant and fashionable spirit of this haute tablescape begs the questions: Who wouldn't want to be invited to the party?

Orange and pink round scalloped chargers introduce a burst of color as the foundation for the "neutral" leopard print china. A light green Chloe goblet packs a punch when paired with our Pure Tritan Glassware.

The armless Victoria Ghost Chair in emerald green elevates this festive table from quirky to cool in no time.

Up close and personal.

Event Design: AK Event Design

Photography: Sarah Kate Photography

Floral Design: Junior at The Garden Gate

Venue: 400 North Ervay

Rentals: POSH Couture Rentals 

Entertain: Sophisticated Settings

Everything from the color palette to the flatware selection says sophisticated glamour in these tablescapes. With a lovely mixture of traditional and minimal modern aesthetics, this is a perfectly POSH way to provide your guests with an elegant table top.

First up is a gorgeous shoot for D Weddings at the new venue 400 North Ervay. The Gold Leaf stemware and china adds an embellished flair fit for a high society luncheon, wedding event, or grand dinner party. // Design: AK Event Design // Florals: Junior at Garden Gate // Lighting: Absolute Entertainment // Photography: Sarah Kate Photography // China, flatware, stemware: POSH Couture Rentals

Gold Leaf stemware and dessert compotes: The perfect presentation for your sips and bites.

Gold Leaf china with gold rimmed chargers, and Garden Gate florals.

The texture of this small, silver flower charger adds depth to your tabletop. Perfect for spring!

Second is an elegant dinner at The Crescent Club. Leslie Alexander and Pavi Athickal had an intimate yet lavish affair that is definitely one for the books. Here is just a peak at the bride and groom's reception. See more at the DFW Events blog. // Design: DFW Events // Photography: Edmonson Photography // Rentals: POSH Couture Rentals

Simple yet stunning: Noritake Contrella china a clear, gold rimmed charger.

Lily server: Could there be a better way to serve an amuse bouche?