I use dry yeast as much as possible and plan to use it even more in the future, as quality is so wonderful these days and so many strains available that I haven't tried yet. US-05 and Notty and W-34/70 are all staples in my refrigerator at all times. I also love Cote des Blancs for my ciders. I am still playing with all the different dry yeasts to determine which ones are my favorites for different styles. I want to try one of the German wheat ones soon. I hear good feedback on all of them. Also I loved the new Belle Saison yeast, it is truly fantastic. I don't brew saison very often, but when I do, I shall always use that one.
While I love to play with dry yeast, I experiment with liquid yeasts almost as much. On my last couple of batches (both Belgians) I tried Wyeast (for the first time for Belgians). Maybe my own fault, but I was disappointed with both batches, which turned out great previously when using equivalent White Labs yeasts. For most styles requiring liquid yeasts (you still can't find a suitable dry yeast for every style), I'll more likely stick with White Labs when possible, or if by chance there's a new dry yeast to try, I'll try that and see how it turns out.
Lots of room to play on all fronts, that's for certain. There are a lot of excellent dry yeasts out there, no need to fear. Perhaps unfortunate with dry yeasts is that there just isn't a ton of information and reviews out there on a lot of them like there are with most liquid yeasts. But that's still no reason to fear them unless you hear a lot of negative reviews on one particular strain, and if so then try to find a different dry substitute from another manufacturer or whatever. There's more dry strains coming out all the time, it's a growing business and I'm glad for it, as dry yeast has a much longer shelf life, more reliable in my view, and doesn't need a starter, so it's cheaper, and doggonnit, it's just plain better in most ways, for many styles. Once they develop a good dry yeast for every style, which I believe eventually they will in another 10 years or so, then I'll never use liquid yeast at all anymore. Cuz why should we?