Frankly, I'm not that interested in fancy chemicals. I've used foams, malto-dextrose, nitro and the like and they are fun to play with. But I guess I'm old school in that if you can make a really good dessert/pastry the old fashioned way, why bother to go to that except to say "it's molecular gastronomy". It's a novelty to me. As far as I'm concerned, if it ain't broke, don't fix it.
And I'm finding most restaurants aren't interested in it because of the time it can take and the extra expense. There are, however, restaurants (like Alinea and el Bulli) that base their reputation on those techniques. In those instances, it's how it's done.
I attended a demo put on by Valrhona last year, and the pastry chef used quite a few techniques using this. However, some of the desserts tasted too flat to my friend and me, but they looked pretty. I had a BIG problem with radish juice being used in a granita, though. Just didn't care for it.