Eric Asimov has written a great article about the state of cask beer in the United States, with particular emphasis on the NY area. It really captures the essence of cask compared to regular keg beer.
I touched the faceted glass, cool, but not cold. A floral-citrus aroma rose up, and as I took my first sip I marveled at how soft and delicate the carbonation was, the bubbles giving the flavors lift and energy without aggression.
I think cask beer will always be a niche within a niche in the United States, but it would certainly be nice to see 1 or 2 casks regularly in better beer establishments. I always order the cask when it's offered.
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