To OP: go ahead and use S-04. It is a great yeast for porters. I recommend fermenting cool (58-64F, no warmer).
To the people who do not like S-04, I believe you are fermenting it too warm, or at least starting too warm. I get great results from that yeast fermenting under 64F. Almost everyone I know who dislikes that yeast (many people) exclusively fermented in the high 60s or low 70s with it. Even 66F is too warm, IMO. I really shoot for 58-60F with S-04. I chill the wort down to 58F-60F and pitch, then keep my chamber set to 56F. When high krausen hits, I increase the chamber temperature to 64F. 48 hours later it's usually ready for a cold crash.
That said, taste is subjective. I absolutely despise Nottingham -- I don't find it neutral at all, it makes every beer taste tart to me. I feel the same way about WLP007, which I hate equally in British and American ales. I get nothing yeasty, doughy or overly tart from S-04, just a bit of restrained fruitiness and usually around 75% attenuation. It's not my favorite for bitters, but I like it plenty in porters and stouts.