I'm brewing the ESB from brewing classic styles. I know the dry yeast recommendation in the book is S-04, which I have on hand, but I have had poor attenuation from S-04 (60-63%). I think that decent attenuation is probably important for an ESB for the same reasons that it is for an IPA.
edit: Brewing tomorrow (Sat the 6th)
edit: Brewing tomorrow (Sat the 6th)