I actually have no disdain for the term "molecular gastronomy," I just think it is an inapt descriptor for any restaurant. "Gastronomy" is a field of study, not a school of cooking, and all cooking is "molecular" depending on how you choose to look at it. To borrow the examples used in the comment, I would submit that wd~50 and minibar are no more or less "molecular" than Bern's, and indeed no more or less "molecular" than a bakery.
Tell me exactly what defining characteristics make wd~50 and minibar "molecular gastronomy restaurants."
- Is it that they alter the natural textures of ingredients? Then what of Bern's various foams paired with the caviar?
- Is it that they use hydrocolloids? What if Bern's is using methylcellulose or xanthan for its foams?
- Is it unusual ingredient pairings? How unusual do they have to be? Is caviar and curry enough?
How can it be otherwise, when Bern's is serving caviar with six foams, and Alinea is serving Pigeonneau a la St. Clair?