My opinion is that at 70-73F (21-23C) practically any yeast would make a decent beer, although most styles will acquire more estery flavour than when fermented cooler.
Then it depends of your preferences, whether you like estery beers or not. Me, I like complex ester aromas and flavours in my beers, so I don't much fret about fermenting as cool as possible.
I believe, keeping a stable consistent temperature and avoiding wild temp swings is more important. Stable warm fermentation just increases esters while temp swings (at any temperature regimen) may stress your yeast and bring out very unpleasant compounds like excessive acidity, burnt-rubber-like phenolics etc.
The yeast strains traditionally thought to be suitable for warm fermenting are most Belgian yeasts, including Saison, and also Nordic Farmhouse yeasts (Kveiks).
It's better to no not go warmer than 74F/23C as some yeasts may produce fusel alcohols at that temperature. Some yeasts however (Saison, Kveik) aren't prone to fusel production even at temps much higher than that.