The answers are: of course not, and yes.
That being said, there are plenty of components of "MG" cooking that have entrenched themselves into the culinary lexicon of many of the top restaurants, but I'm seeing a return to traditional techniques everywhere I look. There's nothing like a recession to get folks thinking in more pragmatic terms, but the real benefit to restaurants and patrons is - as the Guardian piece mentioned - is that more cooks are approaching cooking in a logical, scientific way.
In lieu of following recipes by rote, more and more cooks are able to look at a set of ingredients, and thinking about how they interact, proteins, fats, starches, etc, they can put them together in meaningful and interesting ways. Sometime those ways will be considered more MG than others, but if the influence of "meat glue" has been a lasting realization that terrines and ballotines can be a wonderful canvas on which to paint, well then we all might eat a little better for it.
For some more interesting thoughts on molecular gastronomy and scientific cooking, see this blog post by agoodfoodblog.
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