I would say the Ferran Adrià Olives, Modern & Traditional is molecular gastronomy. But the croquetas are traditional, and imo, not much different than any other high-end tapas restaurant.
You have a point with his air bread, I’m assuming it’s called that as to be a carrier for the meat and cheese, but it’s suppose to taste like air.
Bazaar Meats has more of a focus on traditional cuts of meats, traditionally prepared, moreso than his other outposts in town. Here is a link to the menu.
I disagree that many of his dishes are Modernist Cuisine.
I’m not being pedantic, I love geeky discussions about food and words. 
And I think it’s humorous because “molecular gastronomy” was the phrase that my husband had a problem with, but it’s what you happened to focus on. I’m just marveling at the odds of that.
