I went through the phase where I wanted lower attenuation and I finally came to the conclusion that it was not the way to great beer. If I want a sweeter beer, I reduce the bittering. If I want fuller body, I include unmalted wheat, rye, or barley (typically flaked). Chasing low attenuation just doesn't seem to be a good method.
In addition, I know that most commercial brewers pursue higher attenuation and they alter those other aspects of the recipe (like I mention above) to achieve the flavor and balance they want. In addition, this method is a win-win for the brewer since it improves drinkability while producing similar flavor and reduces the amount of grain and hops in the recipe.
(I forgot to add changing the yeast strain to the list of variables for balance) ;-)