I have some T-58 in my dry yeast stash, so maybe I'll give it a run soon.
I've not been happy with dry yeasts lately, though.
All of the Fermentis yeasts work pretty well. S-04 has been consistently great for me. I mostly use T-58, which is also consistent. S-33 has been hit or miss, and I've had horrible luck with the Danstar yeasts. I decided to give Danstar another try, and used Windsor on an ESB. I had to rack onto a cake of US-05 to finish fermentation. Windsor stalled around 1.030, and it only started at 1.050. Not great performance.
I think the mistake people make with T-58 is to ferment too hot. I'll ferment at 60* for the first week, then take it out of the freezer and let it fully attenuate at room temp. If you ferment it too hot it gets weird and solventy.
YMMV, but I prefer T-58 to the Duvel yeast (1388/570) in light-colored Belgians. I prefer peppery and clovey to fruity. While it works OK, I don't think it's the best for darker Belgians, so I'll use liquid strains for my dubbels and BDSs.