The Ultimate Online MG resource may be khymos.org Look at the Links section for other sites.
Some of the Restaurant that are doing this type of cooking include:
As previously stated, Moto and Alinea in Chicago
WD-50, Room 4 Dessert, in NYC
Element in Atlanta
Binkley's in Pheonix
Mini Bar in DC
Of course El Bulli in Spain and The Fat Duck in England - Bray specifically - Thanks Ishbel
A few of the MG centric Blogs that I read on a regular basis are
Ideas In Food - ideasinfood.typepad.com
Chadzilla - chadzilla.typepad.com
Hungry In Hogtown - hungryinhogtown.com
Here is my $.02 on the whole MG thing, which BTW, most chefs that cook like this HATE the term "molecular gastronomy". Whatever. My thoughts are that it is fun. It is the unexpected - apple caviar, pastaless ravioli, fish noodles, real caviar paired with white chocolate, etc.
The average home cook can do some of this stuff as the chemicals are becoming widely available but it will not replace everyday cooking. As a home chef, these folks inspire me to be more creative. I am never going to make snail porridge, but at my next dinner party maybe I will make strawberry caviar to go on top of simple store bought vanilla ice cream.